From our perspective as *Mentha* species plants, the optimal moment for you to harvest our leaves is just before we flower. This pinnacle of our growth cycle is when the essential oils—like menthol and menthone—that give us our signature aroma and flavor are at their most concentrated in our leaves. Harvesting at this time captures the fullest expression of our character. Please choose a dry morning, after the dew has evaporated but before the sun is at its strongest, as intense sun can cause some of our precious volatile oils to dissipate.
Our fresh leaves are approximately 85% water. The process you call "drying" is, for us, a careful and rapid removal of this water to halt the enzymatic processes that would otherwise lead to our decay. Simply wilting on the counter is not sufficient; it provides a window for oxidation to begin, which breaks down chlorophyll and essential oils, turning our vibrant green leaves brown and muddying our flavor. The goal is to preserve our chemical essence by moving quickly from a hydrated to a desiccated state.
The most traditional and plant-friendly method to achieve this is through gentle air drying. When you bundle our stems together and hang us upside-down in a warm, dark, and well-ventilated space, you are working with our natural physiology. Hanging us inverted allows the essential oils, which are produced in our leaves, to migrate downward toward the tips rather than retreating into the stems. The darkness protects our chlorophyll from photodegradation by light, preserving our color, while the ventilation ensures even water removal and prevents mold from attacking our moist tissues.
Our final quality in your tea cup is profoundly affected by the environment in which we are dried. Light and humidity are our greatest adversaries during this vulnerable stage. Exposure to direct light catalyzes a chemical reaction that breaks down our delicate compounds, robbing us of flavor and turning our leaves a dull yellow-brown. Similarly, high humidity creates a damp environment where mold spores can thrive, which will ruin your entire harvest. An ideal space is a pantry, a warm attic, or a closet with good air circulation, away from any direct sunlight.
You will know we are perfectly dried and ready for storage when our leaves are crisp and crumble easily between your fingers. Our stems should snap cleanly rather than bend. This brittleness signals that almost all internal moisture has been removed, creating a stable state where destructive microorganisms cannot survive. If any flexibility remains, the internal moisture content is still too high and will lead to spoilage in storage, undoing all your careful work.
Once crumbled, we must be stored in an airtight container made of dark glass or ceramic. This final step is crucial to protect our now-concentrated essential oils from their two final enemies: oxygen and light. These elements will continue to degrade our quality through oxidation, causing us to lose our potent aroma and flavor over time. A proper container, kept in a cool, dark cupboard, allows us to remain stable and potent for many months, waiting to release our captured summer essence into your hot water.
