Mint Leaves Recipe

Rinse the mint leaves thoroughly under cold running water to remove dirt and grit. Swish them gently in a large bowl of cold water if heavily soiled.

Dry the leaves completely using a salad spinner or by laying them in a single layer on a clean kitchen towel and gently patting dry. Moisture will cause bruising and reduce shelf life.

Remove leaves from the woody stems by holding the stem tip and running your fingers down the stem toward the base; discard thicker woody stems or reserve for stocks.

Chop or Leave Whole

Decide whether to use whole leaves (for garnish or delicate use) or to chop them. For chopped mint, gather leaves into a small pile and use a sharp chef's knife or herb scissors to mince to the desired size. Use a rocking motion with the knife to avoid bruising too much.

Quick Mint Vinaigrette (optional)

In a mixing bowl, combine 1 tablespoon fresh lemon juice with 1 teaspoon granulated sugar and a pinch of sea salt and black pepper. Whisk until sugar dissolves. Drizzle in 1 teaspoon extra-virgin olive oil while whisking to emulsify. Stir in the chopped or torn mint leaves. Taste and adjust lemon, salt, or sugar as desired.

Use the prepared mint immediately for best flavor: toss with salads, finish grilled meats or vegetables, stir into yogurt or labneh, fold into grain bowls, or add to drinks and cocktails.

To store fresh mint for short term (2–4 days), place stems in a jar with an inch of water like a bouquet, cover loosely with a plastic bag, and refrigerate. Change water if it becomes cloudy.

For longer storage, gently dry leaves completely and store in an airtight container lined with a paper towel in the refrigerator for up to a week, or freeze chopped mint in ice cube trays with a little water or oil for up to 3 months.