As the days get longer and brighter, your mint plants are likely going into overdrive, pushing out lush new stems and packing in that signature refreshing aroma. It’s finally time to start enjoying that homegrown flavor! But if you’re wondering exactly when and how to handle your harvest, I’ve got you covered.
Buying vs. Harvesting Your Own Mint
You can find mint at the grocery store year-round, but nothing beats the stuff from your own potted plants or garden. If you’re growing your own, you can start harvesting as soon as the plant has plenty of fresh stems—usually starting in April. Just remember to leave some greenery behind so the plant has enough energy to keep growing. I usually wrap up my big harvests by September, as the flavor tends to fade once the weather cools down. Here are a few pro-tips for the best harvest:
- Harvest entire stems rather than just plucking individual leaves.
- Leave a bit of the stem base intact so it can sprout new growth.
- Cut your mint on a dry late morning once the dew has evaporated.
- If you’re harvesting in bulk, try to do it right before the plant starts to bloom.
Quick Tip:
To keep the harvest going as long as possible, pinch off the budding tips before they flower. For most varieties (with the exception of Peppermint), letting the plant flower can actually make the leaves taste a bit weaker.
Using Fresh Mint
Fresh is always best! Not only is the flavor at its peak, but those vibrant green leaves make any dish look gourmet. Fun fact: mint flowers are actually edible, too! While they aren’t as punchy as the leaves, they make a gorgeous garnish for salads or cocktails. Try to pick your mint right before you use it; if you have leftovers, a glass of water will keep them perky for a few days.
Drying Mint for Your Pantry
If you want to save that summer flavor for winter, drying is a great way to go. Avoid washing the stems unless they’re really dirty, as water can strip away some of those essential oils. You can air-dry them in bundles, use an oven or dehydrator, or even use the microwave for small batches. Once they’re crisp, store them in an airtight container in a cool, dark place. Try to use your dried mint within 12 months for the best flavor.
The Best Way to Freeze Mint
Freezing is another super easy way to preserve your haul. You can freeze whole leaves, entire stems, or even chopped mint. To keep the pieces from turning into a giant green ice brick, “flash freeze” them on a tray first before tossing them into a freezer bag or container.
Creative Ways to Use Your Mint
Beyond just a soothing cup of tea, mint is incredibly versatile in the kitchen. Here are a few of my favorite ways to use it:
- Drinks: Tea, punches, cocktails (hello, Mojitos!), and smoothies.
- Sweet Treats: Ice cream, cakes, and anything chocolate-related.
- Savory Dishes: As a seasoning for sauces, cooked meals, and fresh salads.
- Homemade Staples: Mint syrup, jelly, or mint-infused oil.
- Garnishes: Fresh sprigs, blossoms, or even candied mint leaves.
