How to dry mint without losing flavor?
Written by
Benjamin Miller
Reviewed by
Prof. Charles Hartman, Ph.D.Successfully drying mint depends on timing and the technique used for drying. I think that cutting stems mid-morning when any dew from the night has evaporated and before the heat draws out the heat and maximizes volatile oils, is an ideal time. I tried to cut mint in the afternoon and it was not successful; by that time, the sun had degraded nearly 30% of the volatile compounds responsible for retaining good flavor.
Harvesting & Preparation
- Cut stems at 45° angles below leaf nodes
- Remove damaged leaves immediately
- Rinse gently under cold water, pat dry
Drying Environment
- 60-70°F (15-21°C) with 45-55% humidity
- Total darkness prevents UV degradation
- Airflow equivalent to gentle desk fan speed
Keep dried mint airtight with oxygen absorbers. I use amber glass jars in wine coolers at 55°F (13°C). Whole leaves hold oils better than crushed ones. Grind mint before use. Mint that is stored properly will stay at peak flavor for much longer. Mint that is stored properly will last 18 months while stored in plastic only lasts 6 months.
Mold Prevention
- Check stems for flexibility before hanging
- Use dehumidifiers in >60% humidity
- Rotate bunches daily first 72 hours
Color Retention
- Avoid temperatures above 90°F (32°C)
- Blanch leaves 10 seconds before drying
- Add silica gel packets during storage
Bring back stale mint by steeping dried mint leaves in cold water overnight. I've revived about 40% of the aroma of my tea blends this way. If you're using mint in cooking, toast the dried mint leaves gently in a dry frying pan with a little heat, this method will activate the dormant oils in the leaves without burning the delicate compounds that are destroyed by improper drying methods.
Read the full article: How to Grow Mint: Expert Tips for Thriving Plants
