Frozen mint can last for months and dried mint will be flavorful for up to 3 years. You can preserve mint by drying it somewhere cool and dry for several weeks or freezing the cuttings. Mint will continue to regrow indefinitely indoors, or at least 2-3 harvests per growing season outdoors. If you want to harvest a larger quantity and preserve it, you can cut it carefully to ensure that the plant can regrow healthily. The smallest leaves at the top have the most flavor. You can pinch off a few leaves with your fingernails. It’s very easy to harvest mint, especially if you only need a little bit and you intend to use it immediately. They can be blended into soups or salad dressings, chopped up and used in salads, infused into oil, or even grilled. You can cut them up finely and use them in recipes that call for chopped mint. If grown indoors, you can grow year-round and harvest eternally as long as the plant remains healthy. If grown outdoors, you should be able to harvest 3 or 4 times in the growing season. Mint will regrow easily after it is harvested as long as you don’t take more than 2/3 of the overall foliage. If you want to harvest a lot of mint from your plant, it’s more efficient to cut branches from the bottom. The smallest and newest leaves are the most flavorful, and picking them encourages the plant to grow even bigger. If you are picking just a few sprigs of mint for a recipe, pick from the top. 3 weeks or more is what a batch of mint needs to fully dry.įrequently Asked Questions about Harvesting Mint Leaves
Make sure that your drying space is out of the way, too.
Regular airflow will keep the mint from getting moldy or decaying.
When the stems are tied together as a bundle, hang the bunch of sticks so that they are suspended in the air. The first step to preserving mint is to hang them in a cool, dry place using twine to tie the stems together
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