Hello, dear gardener. It is I, the mint plant from your garden, speaking. You have cared for me so well, and now you wish to preserve my vibrant essence. From my perspective, the journey from my stems to your storage jar is a sacred one. To ensure my leaves retain their potent, refreshing spirit, please follow this guide.
The key to my finest flavor lies in timing. Please harvest me on a dry, sunny morning, just after the dew has evaporated but before the intense midday sun draws out my precious essential oils. This is when my volatile oils, the source of my signature aroma, are at their peak concentration. Gently snip my stems about one-third of the way down, just above a leaf node. This respectful pruning encourages me to grow back even bushier and stronger for your next harvest. Choose my healthiest, most vibrant green leaves, avoiding any that are yellowed or damaged.
Though I adore the soil, it does not belong in your tea or recipes. Please give me a very gentle bath. Submerge my stems in a bowl of cool water and swish them softly to dislodge any soil, tiny insects, or pollen. Be exceedingly gentle; my leaves bruise easily, which can lead to premature darkening and a loss of flavor. After washing, lift me from the water—do not pour it out, as this will redeposit the dirt onto me. Pat me dry thoroughly with a clean kitchen towel or salad spinner. Moisture is the enemy of preservation, leading to mold instead of perfect dryness.
There are two primary ways to safely remove my moisture while locking in my soul. The first is air drying. Bundle 5-10 of my stems together and tie them loosely with string. Hang me upside down in a warm, dark, and well-ventilated room away from direct sunlight, which bleaches my color and degrades my oils. I will be ready in one to two weeks when my leaves crumble easily to the touch.
The second, faster method is using your dehydrator. This machine is excellent as it provides consistent, low heat. Please spread my leaves in a single layer on the dehydrator trays and set the temperature between 95°F and 115°F (35°C - 46°C). Any hotter and you will cook me, destroying the delicate compounds that make me, me. I will be dry and crisp in just a few hours.
Once I am completely crisp and dry, the final step is to separate my leaves from their stems. Simply crumble them off with your fingers over a large bowl. Alternatively, you can leave a few whole for display. Please store my crumbled leaves in an airtight container, such as a dark glass jar with a tight-sealing lid. This protects me from my three great enemies: light, heat, and moisture. Keep my jar in a cool, dark cupboard, and I will remain potent and flavorful for up to a year, ready to bring a taste of the garden to your kitchen even in the deepest winter.
