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mint
Harvesting, picking and preserving mint
Mint is one of the best-known and most popular medicinal herbs, above all peppermint (lat. Mentha x piperita), which is characterized by its high methol content. Who hasn't drunk peppermint tea for gastrointestinal problems? Peppermint is sometimes also used as a spice, for example in English mint sauce. Due to their milder taste, however, other types of mint are far more suitable for flavoring a wide variety of dishes. All mint varieties are very easy to grow, as is harvesting and preserving the herb.
harvest time
The ideal time to harvest the mint
The ideal harvest time depends on the respective use of the different types of mint. If the essential oils are to be extracted from them, then the best time for harvesting is just before flowering, because then the concentration of the oils is particularly high. The same applies if the herb is to be dried and used as a medicinal tea. However, this mainly affects the industrial cultivation of mint. In the private sector, harvesting is possible at practically any time, from May, when the plant sprout vigorously, to autumn or mild winter, as long as the herb still has green leaves.
If you want to use your mint fresh, just pick it when you need it. It doesn't matter whether you want to make tea, prepare a liqueur or season a dish with it. If you harvest in the late morning, the herb is particularly fresh and tasty. The dew has now dried and the plant is not yet limp from the midday heat.
plant parts
Which parts of the plant can I pick?
You can harvest the whole herb from all mint varieties and use it in the kitchen. The young leaves are very tender and have a fine taste, while the older leaves contain more essential oils and taste more intense. You can also eat the buds and flowers without hesitation and use them as edible decorations. The taste of the flowers is delicate and slightly sweet due to the nectar they contain, while the buds taste rather strong and spicy. The more sun you give your plants, the more flavor and healthy ingredients the herbs will develop.
Mint harvest
How do I harvest larger quantities?
If you would like to harvest a mint variety in larger quantities, for example to preserve it for the winter, we recommend harvesting in May, just before flowering. Then you can harvest a second time in autumn. Choose a dry day. It is best if it hasn't rained for a day or two, so the water content of the plants is not too high and they dry a little faster.
Wait for the dew to dry and use a sharp knife, or better still, sharp, clean scissors, to cut off the shoots of your mint about two to four inches from the ground. Check the plant beforehand and only cut healthy leaves or shoots. There may well be a few buds or isolated flowers. It is best to place the clippings in a basket. A cloth bag is also suitable to a limited extent, but the herbs may be pressed a little and the leaves may be injured. A plastic bag is absolutely unsuitable, because condensation easily forms in it. This could quickly lead to the herb becoming moldy.
Herbs must be cleaned before they can be used in the kitchen or preserved. However, washing flushes out the water-soluble substances, which is certainly not what you want. Therefore, only cut relatively clean herbs, not too close to the ground, and make sure that they are absolutely free of pests. Brush off large pieces of dirt with a soft brush and pluck out any damaged leaves.
Preserve
How do I preserve mint?
While it's best to use your herbs fresh so they contain all the healthy ingredients, it makes sense to preserve some of the harvest. Thanks to the preservation, they are available all year round and you can always cook with your own herbs. All of the numerous mint varieties are suitable for freezing or drying. They can be preserved in oil or made into vinegar. Depending on your taste, you can prepare a liqueur or peppermint sugar or process a mild mint variety together with other herbs into a herbal salt.
Different methods of preservation:
- dry
- Freeze
- (Pepper) Mint Liqueur
- soak in oil
- Seasoned Salt
- Peppermint Sugar
- mint vinegar
dry
Properly drying peppermint
If you want to air dry your mint, allow about two to three weeks for this. The more water the herbs contain, the longer it takes to dry. Therefore, start as soon as possible after harvest. Tie longer shoots into small bouquets, but they should not become thick. Hang the bouquets in an airy and warm room, for example in the attic or in a barn. However, the air there should be really dry, with high humidity herbs easily go moldy. Temperatures between 20 °C and 25 °C are ideal.
Short shoots or individual leaves dry well on wire racks, gauze cloths or even newspapers. Spread the herbs out generously so the pieces don't touch. Turn the leaves every two to three days, checking for mold or rot. Remove infected parts of the plant immediately. Once the herbs have dried sufficiently, rub them lightly between your fingers.
Drying in the oven only takes about six hours. The shoots or leaves should all be about the same size so that they dry evenly and are ready at the same time. Spread your herbs generously on a baking sheet lined with parchment paper. Preheat the oven to 60°C before inserting the tray. The oven door must not be closed during drying, otherwise the moist air cannot escape. It is best to stick a sturdy cooking spoon in the open door. After cooling, keep the mint, like other herbs, in an airtight, dry and dark place.
Freeze
The easiest and quickest way to preserve your herbs is to freeze them. It is suitable for all mint varieties. We recommend freezing portions so that you can thaw the herbs as needed. Fill the herbs in small freezer containers or in ice cube molds. After freezing completely, you can pour the individual portions into larger containers, which makes it easier to find them again. When cooking, add the frozen herbs directly from the freezer to the dish so that the aroma is optimally preserved.
home remedies
Peppermint as a home remedy
Peppermint is the most commonly used remedy. Peppermint tea is a classic home remedy for gastrointestinal problems. It relieves flatulence, calms the stomach and inhibits inflammation. The menthol it contains also has a soothing effect on colds because it soothes the respiratory tract. A mint or herbal bath is very relaxing. In the case of aching limbs or muscle tension, a rub with a few drops of mint oil mixed in oil or water has an antispasmodic and relaxing effect.
However, there are a few things to keep in mind when using peppermint products. Under no circumstances should they be used permanently or during pregnancy. Peppermint oil must not be taken or applied pure but only in diluted form and it should never be used on open wounds.
seasoning
The classic mint sauce is just one way to use the plant as a spice. Moroccan mint or other mild-tasting species are ideal for refining salads. It gives many dishes a slightly oriental touch. It can be used to flavor meat and sauces. Use it to conjure up an oriental burger, spicy-fresh fried potatoes or a wide variety of dishes with couscous and vegetables.