If you’ve got a peppermint plant growing in your garden or in a pot on your balcony, you’re probably enjoying fresh mint tea all summer long. Usually, these plants grow so fast that you’ll end up with way more than you can use at once—which is the perfect excuse to preserve some for later!
Preserving Peppermint
There are a few different ways to preserve your mint leaves so they don’t go to waste. Drying them out is the most popular method, but a lot of gardeners love freezing a batch, too.
Air Drying
Air drying takes a little patience, but it’s worth it. First rule of thumb: don’t wash the leaves! Water can actually strip away those fragrant essential oils we love so much. Instead, focus on a “clean harvest”:
- Only snip off the top third of the mint stems.
- Toss out any dirty or damaged leaves.
- Keep an eye out for pests and discard any infested foliage.
- Give the leaves a gentle brush to remove any dust.
Once you’ve got your clean stems, you’ll want to prep them right away. Here’s how:
- Bundle three or four stems together with some twine. Make sure you’re working in a spot with low humidity.
- Hang the bundles upside down in a warm (around 70-75°F), airy room.
- If you prefer drying individual leaves, lay them out on a drying rack or a fine mesh screen, making sure they aren’t touching.
- Every two or three days, give the leaves a turn and check to make sure everything looks healthy and mold-free.
You’ll know they’re done when the leaves feel “crispy” and crumble easily between your fingers. At that point, just strip the leaves from the stems and store them in an airtight container.
Oven Drying
If you don’t have the space (or the patience) for air drying, your oven can do the trick. Here’s the game plan:
- Line a baking sheet with parchment paper.
- Spread your leaves and sprigs out in a single layer.
- Preheat your oven to about 140°F (60°C).
- Pop the tray into the upper third of the oven.
- Keep the oven door propped open just a crack so moisture can escape.
- Give the mint a flip every hour.
After about 6 hours, your peppermint should be fully dried. Let it cool completely before sealing it up in a jar.
Freezing Mint
While dried mint is great for tea, it’s not always the best choice for cocktails or cooking. That’s where freezing comes in! I like to put individual leaves into ice cube trays, fill them with a little water, and pop them in the freezer. Once they’re solid, you can transfer the “mint cubes” into a larger freezer bag. If you toss the frozen mint directly into your recipes while cooking, it keeps that fresh-from-the-garden aroma perfectly.
