Mint in Food and Drinks: Select, Store, and Use Fresh Leaves

Mint includes several culinary varieties, with spearmint and peppermint among the familiar choices. Their aromas differ, so smell a leaf before adding a large quantity. Mint works in fruit salads, chilled drinks, yogurt sauces, grain salads, peas, carrots, and some savory dishes. Tear leaves by hand or slice them shortly before serving to keep their color and fragrance appealing.

Build flavor gradually

Mint can quickly become the dominant flavor in a small dish. Add a few leaves, taste, and adjust. It can be paired with lemon, cucumber, berries, melon, yogurt, or grains. In a hot drink, steeping time changes the strength; taste rather than relying on a rigid schedule. For a cooked dish, use mint in moderation and consider stirring it in near the end so its fresh character remains noticeable.

Store fresh mint

Choose a bunch with perky leaves and no slimy stems. Illinois Extension notes that mint stems can be kept in a glass of water for several days or refrigerated dry and wrapped for about a week. Change the water if using the glass method and remove damaged leaves. Freezing is another option for herbs; frozen mint may soften after thawing, which makes it more suitable for sauces or cooked dishes than for a polished garnish. Culinary mint is different from concentrated peppermint oil or a supplement, which has separate safety considerations.

Sources and further reading

• Mint - University of Illinois Extension.
• Freezing Herbs - Penn State Extension.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.