Mint is a versatile herb used in medicines, cooking, and DIY beauty and health remedies. Drying mint leaves is an excellent way to preserve their flavor and aroma for long-term use. In this post, I'll walk you through a step-by-step guide on how to dry mint leaves in 4 ways!
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Just as drying your own herbs, preparing your own spice blends at home is rewarding, budget-friendly, and wonderfully pure. For inspiration, try raita masala powder to enhance yogurt dips, Kerala sambar powder for a flavorful Indian vegetable stew, sambar, and chai masala for a fragrant and aromatic tea.
Reasons to dry mint leaves
- Dried mint leaves have a longer shelf life, while fresh mint spoils quickly, allowing you to preserve them for a long time.
- Convenient to use anywhere and anytime.
- Available year-round, allowing you to enjoy its benefits even in the off-season.
- Drying home-grown mint reduces the need to purchase store-bought dried mint.
- Saves money by eliminating the need to buy dried mint when you can easily make your own at home.
- Free of preservatives and completely organic.
- Mint’s flavor and aroma can be retained for an extended period.
- If you have an abundance of mint growing in your garden, dry it instead of letting it go to waste! This also contributes to waste reduction.
To dry mint leaves, all you need is fresh mint!
How to dry mint leaves?
If you are interested in learning more about the uses and benefits of mint, check out my older YouTube video on mint health and kitchen tips.
Here is a quick overview of the procedure:
Step-1 Preparation
If you have homegrown mint, use scissors or garden shears to snip the stems. Alternatively, you can use store-bought fresh mint leaves. Select healthy, vibrant leaves for drying.
Separate the leaves from the stems (see image above). Rinse them thoroughly 4–5 times to remove dirt or insects. Let them sit in a strainer for 10 minutes to drain completely.
Step-2 Drying
Gently pat the leaves dry with a clean kitchen towel or paper towel before proceeding with one of the drying techniques: air, microwave, oven, or stovetop.
A. Air drying
Spread the leaves on a paper towel at room temperature, spacing them apart for even drying. Let them sit for 1–2 days or until they crumble easily.
This is my preferred method as it can dry mint leaves in large batches and is 100% natural. It's a simple and convenient way to dry mint, requiring no effort. Once washed, you can simply leave them to dry without any further work.
Pros
- Preserves maximum flavor and essential oils.
- Effortless and convenient.
- Ideal for large batches.
- Free of cost.
Cons
- It takes days to get the dried leaves.
- Needs a dry, dust-free, and clean space.
- Leaves can absorb moisture from the air in humid conditions.
B. Microwave drying
Place the mint leaves on a clean, dry, microwave-safe plate. Microwave on low power in 20-second intervals, checking frequently. Repeat until leaves are completely dry and crumble easily (usually within 1-2 minutes). Let them cool before crushing.
Pros
- Quick and convenient.
- Ideal for drying small quantities.
Cons
- It requires frequent supervision.
- Leaves can easily burn if overheated.
- It can degrade essential oils and flavor.
- Uses electricity.
C. Oven drying
Line the baking sheet with parchment paper. Spread leaves on the parchment and dry at the oven’s lowest temperature with the door slightly open.
Pros
- Convenient for large batches.
- Suitable for any weather.
- Dust-free.
Cons
- It takes hours to dry the leaves.
- Overheating may burn the leaves, reducing flavor.
- Requires monitoring to prevent overheating
- Uses electricity/gas.
D. Stovetop drying
Spread the mint leaves in a single layer in a dry pan. Avoid stacking them. Set the heat to a minimum to prevent burning. Stir or flip the leaves every 30 seconds. It usually takes 5-8 minutes for the leaves to become crisp and brittle.
Pros
- Convenient when you need dried mint urgently.
- Super-fast, as it takes a few minutes to dry leaves.
- Perfect for small batches.
Cons
- Requires constant monitoring to prevent burning.
- You can’t dry large quantities at once.
- Uses electricity/gas.
Step-3 Crush the leaves
Once leaves are dried, the next step is to crush them for easy use by following any of these techniques:
1. Hand crumbling
Take a handful of dried mint leaves. Rub them between your fingers or palms over a clean plate. Continue until you reach your desired consistency. I prefer this method because it gives me better control over the texture.
2. Grinder or food processor
Use a grinder/processor to make mint powder. Add dried mint leaves to a spice grinder or food processor. Pulse in short bursts to prevent overheating, which can diminish the flavor. If needed, sift through a fine-mesh strainer to remove larger pieces.
Storing the dried mint
Store in an airtight container or jar. Keep it in a cool, dark place to maintain freshness. Label the container with the drying date to track its potency, as dried mint typically stays fresh for about a year. Although labelling is not mandatory, I recommend it if you don't use dried mint frequently.
Ideas to use dried mint
Dried mint can be used in a variety of ways, such as:
- Brewing herbal tea.
- Enhancing soups and salads.
- Add flavor to dips like Haydari meze, vegetable raita, and boondi raita.
- Drinks like lassi masala, mojitos, lemonades, or infused waters.
- Paneer aloo parathas, aloo chana chaat snacks, and any filling.
- Along with marinades and rubs for meat or fish.
- Stir it into any grains, like Bombay chicken biryani, pumpkin rice, or other pulaos, poha, couscous, or quinoa cottage cheese for a herby aroma.
- Making DIY mint-flavored syrups.
Tips
- Avoid damaged leaves. Use fresh and vibrant leaves.
- If the mint leaves appear wilted, soak them in water for a few minutes to a few hours until they are revived.
- Remove and discard any large, tough stems from the dried mint leaves.
- Dry the mint leaves completely before processing.
- If you're using a grinder or processor, ensure it is clean and completely dry.
Related
Looking for other recipes like this? Try these:
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You can easily make your own dried mint powder at home using any of the four drying techniques. If you found this post on how to dry mint leaves helpful, please do leave a comment or share a picture of dried mint leaves on Instagram with the hashtag #tipsnrecipes!
Recipe
How to dry mint leaves
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Equipment
- Microwave
- Oven
Ingredients
- 100 g Fresh mint leaves
Instructions
Step-1 Preparation
- Separate the leaves from the stems. Rinse them thoroughly with water. Let them sit in a strainer for 10 minutes to drain completely.
Step-2 Drying
- Gently pat the leaves dry with a clean kitchen towel or paper towel before proceeding with one of the following drying techniques:
- Air drying - Spread the leaves on a paper towel at room temperature, ensuring they are spaced apart for even drying. Let them sit for 1–2 days or until they crumble easily.
- Microwave drying - Microwave on low power in 20-second intervals, checking frequently. Repeat until leaves are dry and crumble easily (usually within 1-2 minutes). Let them cool before crushing.
- Oven drying - Line the baking sheet with parchment paper. Spread leaves on the parchment and dry at the oven’s lowest temperature with the door slightly open. It usually takes 35-45 minutes, depending upon the quantity of leaves.
- Stovetop drying - Spread the mint leaves in a single layer in a dry pan. Avoid stacking them. Set the heat to a minimum to prevent burning. Stir or flip the leaves every 30 seconds. It usually takes 5-8 minutes for the leaves to become crisp and brittle.
Step-3 Crushing
- Crush the dried leaves by hand or using a food processor/grinder.
- If you like a powder-like consistency, go for the grinder; otherwise, crumble with your hands.
Setp-4 Storage
- Store in an airtight container. Keep it in a cool, dark place to maintain freshness.
- Dried mint leaves are ready to use in any recipe you like!
Video
Notes
-
- Remove and discard any large, tough stems from the dried mint leaves.
- Use fresh and vibrant leaves.
- If you use a grinder or processor, make sure it is clean and dry.
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Nutrition
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