Growing, Using and Drying the Herb Mint

Growing, using and drying mint is one of the easiest herbs I find to grow. It is used alot in our Mediterranean cuisine, and drying itis very easy and economical.

Mint is a lovely and a very practical herb that can be grown in any garden or even in small pots in your kitchen. The variety of mint that is grown for Middle East Cuisine is called Spearmint. It has such a refreshing taste and aroma, and it is used in a wide range of Mediterranean dishes. In this blog, we’ll explore how to grow mint, its use in Mediterranean cuisine, and how to dry it for future use.

Growing mint:

Mint is a perennial herb, which means you can grow it year-round. It’s best to grow them in a sunny location with well-draining soil. Mint can spread quickly, and I mean quickly. The roots spread out and become invasive. So it’s recommended that you plant it in a container or in a designated area in your garden to avoid it taking over your yard. Mint prefers moist soil, so it should be watered regularly. If it gets too much sunlight or heat, you may notice it starting to turn yellow. To prevent this, place some mulch around it to retain moisture and keep it from drying out. The time for drying your mint is when the flowers begin to form. In zone 5 growing area I am able to make about three harvests thru the summer and early fall.

Use in Mediterranean cuisine:

Mint is a staple herb in Mediterranean cuisine. It’s often found in dishes like Tabbouleh, a Levantine salad made with parsley, bulgur, tomatoes, onion, and dressed with lemon juice and olive oil. Mint blends well with many other herbs and spices such as basil, oregano, and coriander. It also pairs well with yogurt and feta cheese. A refreshing summer drink that’s famous in the Mediterranean is the Moroccan mint tea, which is made with green tea, spearmint leaves, and sugar. Mint is also used in lamb dishes, such as the Greek dish of lamb Souvlaki, or in a classic Italian roasted leg of lamb. We often marinade lamb, chicken or beef with crushed or fresh mint, garlic, salt, pepper, lemon juice and olive oil. By adding all of these ingredients into a ziploc bag with the added meat or even vegetables if you plan tom grill.

Drying mint:

Drying mint is an excellent way to preserve this herb and have it ready for whenever you need it. It is so simple to dry this herb. First, harvest the leaves from the mint plant, leaving enough leaves behind for it to regrow. I usually harvest mine when they are full and around 12 to 18 inches high. Rinse the leaves and pat them dry. Then, tie the stems with a string and hang them upside down in a cool, dry place. After a week or two, the leaves will be dry and crumbly. How I have been taught is to lay our mint is on newspapers in the garage or basement. It does not take very long for it to dry out.You can store them in an airtight container in a cool, dry place, and they will last up to a year.

In conclusion, growing mint is relatively easy, and it has so many uses in Mediterranean cuisine. Drying mint allows you to have it available year-round. Whether you are making salad, tea, or using it as a garnish, mint is a versatile herb that can add a subtle refreshing twist to any dish. Enjoy!!