The best thing about mint is that unmistakable, punchy flavor. While nothing beats a freshly picked leaf, here’s the good news: mint actually holds onto its aroma surprisingly well in the freezer. It’s a fantastic way to save your harvest—as long as you follow a few simple steps.
How to Harvest and Prep Your Mint
The secret to great frozen mint is starting with the best quality leaves. If you harvest at the peak of freshness, your future self will definitely thank you. Here’s how to get your herbs freezer-ready:
- Mint tastes best right before it starts to bloom.
- The sweet spot for harvesting is usually around June, though it depends on the variety.
- Try to wait for a window of a few sunny days in a row.
- Don’t cut your mint in the scorching midday sun; a dry morning is much better.
- Try to pick clean stems so you don’t have to wash them—rinsing can actually wash away some of those precious essential oils.
- If you do have to wash them, make sure to pat them dry gently or use a salad spinner.
- Sort through your harvest and toss out any leaves that look damaged or sickly.
Freezing Whole Leaves
If you want to keep your mint leaves whole (perfect for garnishing a fancy cocktail later!), you’ll want to flash-freeze them first. This prevents them from turning into one giant green ice brick.
- Spread the leaves out on a baking sheet or tray.
- Make sure they aren’t touching or overlapping.
- Pop them in the freezer for about 30 minutes for a quick “shock freeze” (or 1-2 hours in a standard freezer).
- Once they’re firm, quickly gather them into a freezer-safe container.
- Work fast! These thin leaves thaw out in a heartbeat.
- Seal the container, label it, and stick it back in the freezer.
Pro Tip:
If you have the space, try freezing the entire sprig. Keeping the leaves attached to the stem helps preserve even more of that delicious aroma while they’re on ice.
Freezing Chopped Mint
If you mostly use mint for cooking or brewing tea, freezing it pre-chopped is a total lifesaver. You can use the tray method mentioned above to keep the bits loose, making it easy to scoop out exactly how much you need for a recipe.
The Ice Cube Trick
For hot dishes or iced tea, mint ice cubes are a game changer. Here’s how to make your own:
- Fill an ice cube tray about two-thirds of the way with chopped mint.
- Top them off with water (or use olive oil if you plan on using the mint for savory cooking).
- Freeze until solid.
- Pop the cubes out and store them in a freezer bag or container for easy access.
Shelf Life and Usage
You can store mint in the freezer for about a year. It’s still safe to use after that, but the flavor might start to fade a bit. The best part? You don’t even need to thaw it. Just toss your frozen mint or ice cubes directly into your boiling tea or hot pans, and you’re good to go!
