Spearmint has a great taste and aroma. Since it's a versatile spice - perfect for Bean Stew or Baked Beans, even Grandma's Meatballs, it's a good idea to keep it as fresh as possible.
Freeze Spearmint
Wash, dry and spread the spearmint petals on a baking tray. Make sure it is spread out in a single layer and the leaves should not overlap.
Place the tray in the freezer for 2 to 3 hours.
Remove the tray from the freezer, then remove the herb from the tray and transfer it to a freezer bag. The petals are already frozen, so they may overlap.
Remove extra air from the freezer bag. There are many ways to do this. If you have a vacuum sealer, use it for best results.
Write the date on the bag before placing it in the freezer.
Place the spearmint in a way so that nothing is on it. Cook with frozen spearmint. You don't need to defrost it before cooking. Defrost the spearmint on a paper towel if you are not cooking.
If you want to use fresh spearmint without cooking, you can defrost it on your kitchen counter for the hour.
Storing of dried spearmint
Put it in the oven and turn it on "high" (180-170°C) until it dries.
Then place the leaves on a paper towel until they cool.
Crush them finely and store the spearmint in an airtight container in a dry, dark place.
Use up to 6 months at the latest in both storage options. You can also use the spearmint stored in this way in recipes for:
- potato casseroles;
- roast lamb;
- spring liver sarma.
