dried mint

How to dry mint at home in an oven, a dehydrator, or air-drying.

How To Dry Mint (3 Methods for Dried Mint)

mint

It&#039;s important to wash and carefully dry any mint before drying it - to get rid of any critters and germs.Add the mint to a bowl of water and swish it carefully. After rinsing, you could use a salad spinner to get rid of as much excess water first before patting dry or go straight to patting dry.It&#039;s important to get rid of ALL the excess moisture before drying the mint to it can be a good idea to let it air-dry for an extra 30-60 minutes, pat dry once more, before using the oven or dehydrator methods.

Step 1: Wash and dry the herb

Once rinsed and dried, remove the mint leaves from the stems (you can dry the stems separately if you want).Lay the leaves in a single layer across your dehydrator tray/s, making sure to leave space in-between for the air to circulate.

Dry the mint at 40°C/105°F for between 2-5 hours, until they are brittle and crumble to pieces rather than bending.The time will vary based on your machine, how much you&#039;re drying, the climate you live in, etc. It&#039;s best to check on them after 2 hours and then again every 15-20 minutes.

In A Dehydrator

After rinsing and drying the mint, remove the leaves from the stems (or leave them, for now) and lay them out on a parchment-lined baking tray/s with space between for air to circulate.Place the tray in the oven at its lowest temperature, best to be under 200ºF/95ºC (higher temperatures can cause the mint to brown and &quot;cook&quot;). Depending on the temperature, this process will take a different amount of time.For example, 120ºF/50Cº may take between 1.5-4 hours. 180ºF/80ºC may take 1-2.5 hours.It can be a good idea to slightly prop the oven door open using a heat-proof wooden spoon or potholder to release the steam and dry the leaves faster (as well as avoid overheating them). You can also flip the mint leaves after 1 hour to allow for faster even drying.

In The Oven

After rinsing and pat-drying the fresh mint, you can gather it into a bouquet and tie it together with a piece of twine/string at the bottom of the stems.Hang the bouquet in a warm, well-ventilated area away from any direct sunlight. You can do this by creating a hanging apparatus with strings, drying the bouquet of mint from a hanger, or even using a herb drying rack.Use this method if you live in a warm, dry climate to avoid your mint becoming moldy. Also, make sure to dry them away from sunlight as the sun causes the leaves to brown and destroys the mint essential oils.

Allow the mint to hang dry for between a couple of days up to 1-2 weeks until dry and &#039;crumbly&#039; to the touch.Due to the long drying time, it can be a good idea to cover the herbs with a ventilated &#039;protective covering&#039; like a paper bag - to avoid dust settling on the herbs (and little critters).

Air-drying

Once dried, no matter which method, the dry mint leaves should still be green in color and have a strong minty aroma. If it&#039;s significantly darkened, then it&#039;s likely &#039;cooked&#039;/burnt. Also, allow the leaves to cool completely before transferring so there&#039;s no risk of &#039;steam&#039;.You can store the dry mint leaves whole, crumbled (by hand or food processor), or as a powder (using a coffee/spice grinder or food processor for longer). Store in airtight glass containers and avoid anything porous boxes (like cardboard and certain plastics) that will absorb the oils.Store the dried mint in a cool, dark area for up to 12 months for optional freshness. After that, it will begin to deteriorate in quality.Top Tip: in the immediate days after drying the mint, check on the leaves for any sign of moisture in the container. If there is then repeat the drying process for a little longer. Otherwise, the entire batch will become moldy.

How To Store Dried Mint

Borani is an Iranian yogurt-based dish that highlights one ingredient, typically a vegetable. This one combines crisp celery with Greek yogurt for a cooling snack. Dried mint and dried dill are Iranian pantry staples and are always ready to be used in an array of dishes. Don’t think of them as substitutes for fresh herbs but as stars in their own right. You can use fresh dill, if you prefer, but the dried mint here delivers a unique flavor and fragrance not found in its fresh counterpart. The dried cranberries add texture and color, and balance the celery with a hint of sweetness. Serve this dish as a dip or dig right in with a spoon.

Borani-yeh Karafs (Celery Yogurt Dip)

roasted, skinned hazelnuts

(16-ounce) container Greek yogurt (2 cups)

celery

green onion, chopped

lemon juice

dried mint,

dill

kosher salt (such as Diamond Crystal)

Extra-virgin olive oil, for drizzling

Chips, flatbreads

Coarsely chop the hazelnuts, set a few pieces aside for garnish and place the rest in a medium bowl.

Add the yogurt, celery, green onion, dried cranberries, lemon juice, mint, dill and salt to the bowl and mix well. Taste and adjust all seasonings to your liking. The dip can be refrigerated in an airtight container for up to 3 days.

To serve, garnish with reserved hazelnuts, cranberries and a little sprinkling of dried mint and dill. Drizzle with olive oil and serve with chips, flatbreads or crudités.

Quick and easy to make, these fritters will easily become a dinner table favourite.

Ricotta and mint fritters

fresh ricotta

(25 grams) finely grated parmesan

mint leaves, chopped

baby spinach

garlic clove, crushed

egg, lightly beaten

(50 grams) wholemeal flour

(125 milliliters) extra virgin olive oil

tsp wholegrain mustard

tbs apple cider vinegar

sugar snap peas, blanched, refreshed

watercress sprigs

avocado,

Micro cress and fresh mint leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770929399001&=domain=del

5348771529001-5770929399001

Dried Mint is an aromatic and flavourful condiment that makes dishes, beverages all the more appetising. It can be easily prepared at home in go. 

Dried Mint Recipe

kg Fresh Mint

Clean the mint by picking the leaves and discarding the stems.

Wash the leaves nicely under running water to get rid of any mud and chemicals.

Strain nicely to get rid of most of the water.

Spread the leaves on a large baking sheet or large plates.

Keep the plate in strong sun for 6-8 hours.

Grind the dry leaves in a blender to make a fine powder.

Store dry mint powder in an airtight container for up to an year.

Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means “sparrow’s head” in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don’t replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.  

Kalleh Gonjeshki (Meatballs and Potatoes) 

beef

kosher salt (Diamond Crystal)

dried mint, crushed between your fingers (optional)

black pepper

turmeric

onion,

garlic clove, finely grated

olive oil

yellow onion, finely chopped

Kosher salt and black pepper

garlic cloves, finely grated

potato (about 8 ounces), peeled and diced into 1/2-inch cubes

tomato paste

cinnamon

Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper. 

Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn’t stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow’s head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.  

Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant. 

Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.

Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you’d like a slightly thinner sauce.

The world’s most-loved Indian culinary export gets a mod makeover. The result? An easy, fresh butter chicken recipe with (almost) no washing up.

Butter chicken recipe: the easy way to make this Indian curry

chicken thighs (bone in, skin on)

onion, finely chopped

garlic cloves, crushed

(20 grams) ginger, finely grated

unsalted butter

tbs tandoori paste

(500 milliliters) Massel Chicken Style Liquid Stock

can chopped tomatoes

(125 milliliters) coconut cream

(560 grams) thick Greek-style yoghurt

dill fronds, roughly chopped

lemon

green chillies, thinly sliced

Micro coriander, to serve

tsp cumin

tsp smoked paprika (pimenton)

ginger

tsp turmeric

tsp caraway seeds, toasted, ground

tsp fenugreek, toasted, ground

cloves

cardamom

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6011020623001&=domain=del

5348771529001-6011020623001

Top 6 dried mint recipes from across the web

The most viewed dried mint recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Dry Mint (3 Methods for Drie...

Borani-yeh Karafs (Celery Yogurt Di...

Ricotta and mint fritters

Dried Mint Recipe

Kalleh Gonjeshki (Meatballs and Pot...

Butter chicken recipe: the easy way...

Top 6 dried mint recipes from across the web

The most viewed dried mint recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Dry Mint (3 Methods for Drie...

Borani-yeh Karafs (Celery Yogurt Di...

Ricotta and mint fritters

Dried Mint Recipe

Kalleh Gonjeshki (Meatballs and Pot...

Butter chicken recipe: the easy way...

The most viewed dried mint recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine