Step 1

Before you proceed with any of the drying methods below, make sure to clean the mint. If you've grown it yourself, it will have been outside and may have dirt, bugs, and whatever else on the leaves. First, lay the freshly picked mint on a cloth outside in the shade for thirty minutes. This gives insects a chance to fly off.

Step 2

Next, fill the sink with cool water and submerge the leaves — it’s easiest to do this if they’re still on the stem. Swish the mint around gently then take it out and let dry. A dish rack is a perfect place but you can also spread it out on towels in a warm, airy place. It’s better to not put it in direct sunlight though.

Step 3

By hanging in an airy place: There are two main ways to air-dry mint. You can tie small bunches of it with string and hang upside down in a warmish, dry, dim, and airy place. It could be inside or even be on a protected porch. To keep dried leaves from scattering on the floor below, loosely tie a paper bag over the bunch. It’ll catch any bits that fall so they won’t make a mess and won’t go to waste. To dry mint this way, it can take up to two weeks. If it takes longer then the air in the room might be too humid and you should investigate the oven or dehydrator methods below.

Step 4

Drying rack: Another way to air dry mint is to use a drying rack. There are many types out there but I have a small cloth one that I use regularly. I lightly spread the mint on, stems and all, and leave it there to dry. It usually takes a week for it to dry if the room is warm enough.

Step 5

Clean the mint as instructed further above. Next, pluck the leaves from the stems and place them in a thin layer on the racks of your food dehydrator. Dry at 105°F (40°C) for three to five hours or until the leaves are brittle and crumble when rolled between your fingers. Allow to fully cool down before you store it in jars. Residual heat can cause condensation in the jars and that will spoil the mint.

Step 6

Once your mint is rinsed and dried, lay it in a thin layer over a lined baking sheet. If you pluck the leaves off first, the mint can dry a little quicker. You can leave it on the stem if pressed for time. Pop it in the oven at 105°F (40°C) until you’re sure it’s completely dry. Turn the leaves every half an hour or so and keep the oven door wedged open a crack so that moisture can escape. A tea towel or pot holder can help keep it open the right amount.

Step 7

If you dry mint in the oven, it will take just as long as drying it in a food dehydrator. Keep in mind that drying large amounts of mint at a time can take even longer. You should also avoid drying large piles of mint at a time since it will take so much longer to dry and the herb’s scent and flavor will likely be impacted.

Step 8

When the mint is bone dry and room temperature you can put it in containers to store. If it’s destined for tea, I’ll crumble the leaves up by hand or use a stick blender (or food processor). I also store the leaves whole. They look pretty placed on top of handmade soap and can also be infused in oil whole. Mint leaves will dry into a fraction of the size you began so plan to use a container that’s a quarter to one-eighth the size of the mint when fresh. Dried mint has a shelf-life of at least a year. After that, it tends to lose its flavor.