Freezing fresh mint - that's the way it works

Content

• Freezing fresh mint - that's the way it works
• It depends on this preparation
• Clever and practical - freeze mint leaves separately
• Freeze portions - this is how it works
• Tips & Tricks

Freezing fresh mint - that's the way it works

An exemplary mint provides aromatic leaves in abundance. You can easily freeze the harvest surplus and preserve it for many months. We have compiled the best practices for you here.

Early article correctly harvest mint and preserve it - so it succeeds Next article Mint drying for a lush winter supply - this is how it works

It depends on this preparation

If mint learns a skilful preparation, the course is set for a successful freezing. How to handle it correctly:

The aroma is better preserved in the leaves if they are not picked before freezing. Dab the water either with a cloth or dry the mint in the salad spinner.

Clever and practical - freeze mint leaves separately

Sticking the mint leaves together when removing them from the freezer is annoying. This shortcoming can be avoided by a simple intermediate step. To freeze the herb leaves one by one:

When decanting, avoid the herbs thawing. Do not forget the label with name and date. To make an invigorating tea out of the frozen mint, remove the leaves one at a time and pour over boiling water in the frozen state.

Freeze portions - this is how it works

For the preparation of tea or as seasoning in warm dishes, thawing is not required. Therefore, mint leaves can be frozen very well in portions according to the following method:

If you freeze several ice cube trays with mint, they can later be stacked to save space. For use in the kitchen, the individual mint cubes are easily removed to give them uncooked in the food. However, none of the mint species should be allowed to cook for a longer time because this process causes a significant loss of aroma. Frozen, the popular kitchen herb can be kept for up to 12 months.

Tips & Tricks

Frozen peppermint is not very suitable for garnishing pies or desserts after thawing. Foodies candied in this case, the freshly harvested leaves. Simply dip into a syrup of 100 grams of sugar and 80 milliliters of water. Leave to dry on a plate until they are slightly sticky and sprinkle with sugar. Allow to dry in the oven at 50 degrees and store in an airtight container.

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