How to Store Mint Leaves to Keep Them Fresh

• Roll mint leaves between moist paper towels, stick the bundle in a plastic bag, and place the mint in your refrigerator to keep for 2-3 weeks.
• Or, fill a glass ⅓ full with water and stick trimmed mint sprigs inside. Place the glass in your fridge to keep the mint for 3 weeks.
• Alternatively, fill an ice cube tray with mint leaves and water and freeze the tray. Transfer the cubes to a freezer bag and keep the mint for 6 months.

Wrapping Mint Leaves in a Paper Towel

Rinse the mint under cool water and dry it with a towel. Whether you harvest your own mint or get it from the store, place it in a colander and run the mint under a thin stream of cool water to clean it. Gently shake the colander to remove excess water and place the leaves on a clean towel. Then, use another clean towel to pat the mint dry. Alternatively, place the mint in a salad spinner and give it a few spins to dry it off. Always clean herbs before you use or store them, as they can contain trace amounts of dirt, bacteria, or pesticide residue.

Moisten 2 to 3 paper towel sheets. Tear off 2 to 3 sheets of paper towel and fold them in half to form a thick sheet. Then, run the paper towels under cold water and wring out the excess moisture so the paper towels are damp, but not soaking wet. Use quilted paper towels for the best results, as these towels hold up better to wetting and wrapping. Excess moisture can cause your herbs to rot quickly. Just make sure the paper towels are lightly moist and not overly wet.

Place the mint leaves on the paper towels in an even layer. Use your fingers to pluck the individual mint leaves from the stems if your mint is still in bunches. Then, lay the paper towels flat on your counter and arrange the leaves on the towel in even rows. If you have a large amount of mint, dampen more paper towels to ensure all of the leaves are spread evenly.

Roll the paper towels with the mint inside. Start at one of the short ends of the paper towel and gently roll it up to the other end. Just roll the towel semi-loosely so the leaves don’t get damaged as you work. Rolling up the mint presses it against the damp paper towels on all sides, providing them with the moisture they need to stay fresh while preventing excess air exposure. In other words, roll the paper towel width-wise instead of length-wise so you have a shorter, wider roll.

Place the mint in a bag or container and set it in the fridge. Slide the wrapped mint bundle into a plastic bag or an airtight storage container. Then, stash the container in the refrigerator. Just take it out and unwrap the towel whenever you need mint leaves. For instance, you might make a refreshing mojito or whip up some tabouli. Keeps for: 2 to 3 weeks. If you’re storing mint in a plastic bag, keep the bag unsealed to limit moisture buildup. If you don’t have a bag or container, simply wrap the bundle in an extra layer of dry paper towels and stick it in your fridge’s produce drawer.

Preserving Bunches of Mint in Water

Cut the clean mint stems at a 45° angle. Use a pair of scissors to snip off the ends of the mint stems at a slight angle. This helps the herbs soak up more water, keeping them healthy and fresh for longer. Only snip off a small amount of the stem so the sprigs stand upright in a glass. Rinse your mint bunches under a cool stream of water and dry them off with a towel before storing them.

Fill a glass ⅓ full with water and add in the mint sprigs. Get out a small glass, jar, or vase and fill it about ⅓ full with water. Then, insert the mint bundle stem first into the container so the trimmed ends are submerged, just like a bouquet of flowers. This gives the mint a constant supply of water to stay fresh. For even more pristine preservation, use distilled or mineral water.

Cover the glass with a bag and place it in your refrigerator. Drape an empty plastic bag or grocery bag over the top of the mint bundle; this limits air exposure which can cause the herbs to wilt. Simply remove the plastic bag and snip off the mint leaves whenever you need them for drinks, meals, or desserts! Keeps for: 3 weeks. It’s normal for the mint to droop a little over time. If the bag isn’t staying in place, secure it with a rubber band Change the water in the glass when it looks dirty or cloudy. Alternatively, store the glass of mint at room temperature on your counter. It typically lasts for 1 week.

Making Mint Ice Cubes

Wash the mint and remove it from the stems. Rinse the mint in a colander under cool water and gently pat the sprigs with a clean towel to dry them. Then, use your hand or a sharp knife to remove the mint leaves from their stems. Just set them on a dry, clean towel to soak up any excess moisture. This method is great if you have lots of leftover mint you can’t use immediately, or you simply want to preserve your mint for future uses.

Press the mint leaves into an ice cube tray and fill it with water. Add 1 to 2 mint leaves into each slot of the ice cube tray. Then, slowly drizzle water into each slot, leaving a little bit of space at the top for the cubes to expand as they solidify. Don’t worry if the leaves float to the top of the ice cube slot—as long as they don’t poke out of the tray, you’re fine! If you don’t have an ice cube tray, use silicone molds. Feel free to chop the leaves into finer pieces if you’re preserving them for sauces and dishes. If you're using the mint ice cubes for drinks, add a spritz of lemon juice or a sprinkle of cane sugar or honey for some extra flavor.

Freeze the mint for 2 hours and then transfer the ice cubes into a bag. Stick the ice cube tray in your freezer until the cubes are frozen solid. Then, pop the cubes into a plastic freezer bag and place them back in the freezer. When you’re ready to use the mint, just set a few cubes in a mesh strainer to thaw. Or, blend them in a smoothie or add them to a glass of lemonade or tea for a zesty, herbal flavor! Keeps for: for 6 months. After thawing the mint leaves, press them lightly between some paper towels to squeeze out excess moisture.

Freezing Mint Leaves

Clean the mint and remove the leaves from the stems. Place your sprigs of mint into a colander and rinse them under a thin stream of cool water. Then, dump them on a clean towel and pat them dry. When they’re dry, pluck off the leaves from the stems with your fingers or a knife.

Set the mint on a baking sheet and freeze them for 2 hours. Line a baking sheet with parchment paper and then arrange the mint leaves on top in a single, even layer. Then, place the baking sheet in your freezer for 2 hours.

Transfer the frozen leaves into a freezer-safe container or bag. Carefully take the frozen mint leaves off of the baking sheet and place them in an airtight container or plastic freezer bag. Just store the container back in the freezer and take out individual leaves whenever you need them for tasty recipes, like mixing up a mint julep or making mint tea. Keeps for: 6 months.

Oven Drying Mint Leaves

Rinse the mint and take off the leaves from the sprigs. Set your mint into a colander and rinse it under a cool stream of water. Then, place the washed mint on a clean towel and then pat the sprigs dry. Simply use your fingers or a knife to remove the mint leaves from their stems. Drying mint is great if you want to use your herbs in loose-leaf tea, in a seasoning mix, or in a fragrant potpourri.

Lay the mint leaves in a single layer on a lined baking sheet. Place a sheet of parchment paper on a baking sheet. Then, arrange the mint leaves on the paper in a single, even layer. This ensures that each leaf is dried evenly and all the way through.

Dry the mint in the oven for 3-4 hours at 110-130° F (43-54° C). Preheat your oven to no higher than 110-130° F (43-54° C). Then, set the baking sheet inside and let the mint dry for 3 to 4 hours, or until the leaves are crispy and crumble easily between your fingers. Check on the mint every 30 minutes to 1 hour to see how dry it is. If the mint feels dry before 3 to 4 hours have passed, take it out of the oven.

Store the leaves in an airtight container in a cool, dry, and dark place. To prevent moisture from ruining your dried mint, place whole leaves in an airtight storage container, or crumble them into finer pieces with your fingers. Then, set the mint in a spot that stays cool and dry, like in your pantry or cupboard. Now you have flavorful, dried mint to sprinkle into sauces, soups, pastas, and other delicious recipes! Keeps for: 6 months to 1 year.