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KITTYF54's Photo KITTYF54 Posts: 4,745
10/20/10 7:29 P

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then laying it on a screen and covering it with newspaper to exclude the light is the way to go. maybe put newspaper under it as well to prevent light from getting to it that way. light fades the color and helps remove the oils I think. newspaper helps remove moisture so it should work really well, anyone else can jump in here cause I havn't used that method, just the cookie sheet in the turned off oven. LOL

Edited by: KITTYF54 at: 10/20/2010 (19:32)
Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
10/20/10 5:58 P

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I opened my bundle and it will not be possible to hang any in bunches.

I'll report back with more and what happened.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/20/10 5:52 P

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Kittyf54 has done a nice job of explaining the fragile nature of the oil in the plant. I process in the same way but I cover the plant bundle with a paper bag gathered at the stem side (in a cupboard or basement away from sunlight) then hung in a dark place with bread twisters or rubber bands. The bag acts as a clean barrier from bugs, potential smoky or fishy flavors that may fill the air of a kitchen. I also do the ice cube tray thing with great flavor saver rewards. I mince the greens into a mash. I then put this smash into plastic wrap lined ice cube trays and fill with filtered water. My source of city water has too much chlorine/bleach for my satisfaction. Any dish where a division can help separate the sections for single serving uses is nice. Once frozen I scissor the thin seams between sections then transfer the material to a zip lock bag and label it with date of process and materials listed. The freeze method helps retain flavor. The dry method helps ensure long life for later uses without electric intervention over time. The guideline is one season (12 months) before the aging has retarded most of the value of oil flavor and pleasant green color. This plant when dried does make a nice green color and scent in an open potpourri fancy dish for a few days.
Now experiment with both and see which way you prefer dried or frozen. Each technique may depend on the ultimate end uses.

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (162,636)
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10/20/10 11:50 A
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If you have any with stems, put in a glass of water. They may sprout roots. If they do, plant in potting soil and keep on your window sill or counter. In the spring plant in your garden and you'll have enough for you and all of your neighbors. (does come back every year on it's own and will spread)
Here's a recipe for you and your extra mint...
I call it Italian Chicken...
Make a basting sauce of Lemon juice, olive oil, fresh (smached) or dry garlic in a 1 or 2 cup measuring cup.
Tie a bunch of mint into a bundle and place leaf side into measuring cup and mixture. The mint flavor will go into the mixture. Grill your chicken and baste with the sauce using the mint bundle as the brush.

OK I'm making it for dinner...So Yummy....

Patti / NE Ohio
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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (162,636)
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10/20/10 11:42 A
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Good ideas Kitty...
Personally, I do not dry my mint or any other herb...
I wash it, let it dry and then put in a zip lock bag. Roll it tightly to get out the air and while rolled, I zip it closed. No air and then pop in the freezer.
I do my parsley, oregano, mint, sage and basil that way.
When you go to use it, take out of freezer just before using it. Take out what you need and chop it while frozen. It breaks a part or crumbles like glass (if you are quick like a bunny) Reroll the rest and zip closed and put back in the freezer, ASAP.
It tastes just like fresh.

Enjoy ! ! !

Patti / NE Ohio
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Even if you are on the right track, you’ll get run over if you just sit there.



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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
10/20/10 11:39 A

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Thanks so much for your help.

My bundle from the store is mostly leaves, not the stems-with-leaves-type, mostly leaves not much in the way of stems or branches. Nothing like what you'd cut from the garden, but that's okay, that's a given since I bought it in the grocery store.

I'm going to try a couple petit bundles anyway of the larger pieces just because there is plenty and I want to try it.

I'm going to try some in ice cubes, and dry the rest, thanks again for your help. I'll report back with how the experiment for a first timer using grocery store mint, went.

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KITTYF54's Photo KITTYF54 Posts: 4,745
10/20/10 12:41 A

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if you want to keep it for isreali salad and things like that I'd suggest not drying it. prepare it as for the salad, the put it in an icecube tray and cover with water. put it in the freezer. when frozen put it in a labeled zip lock baggie and it will taste as though it were frexh.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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KITTYF54's Photo KITTYF54 Posts: 4,745
10/20/10 12:36 A

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either tie the bundle and hang it top down from the ceiling or lay it on a cookie sheet and keep it warm but not hot. in the summer you want it to dry in the shade.

spread the bundle out on the cookie sheet on parchment paper and even cover with newspaper to absorb moisture if you want. keep it away from light and excessive heat. you do need warmth to dry it before it molds but you need to keep it low temp.

Mint is temperamental because the mint flavor is a volatile oil. if you warm it to hot it will evaporate and the remaining leaves and stems will taste like hay with a slight mint flavor or scent. and that's how your tea would taste too.

If you have some of those silicone beads which absorb moisture you might be able to put it in there but you MUST get all the silicone off before you use it, you don't want ANYONE to eat one of those things. they absorb about 20 times their weight in moisture and a few can do some damage in the gut.

Edited by: KITTYF54 at: 10/20/2010 (00:39)
Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,822
10/19/10 8:28 P

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Anybody personally know how to dry mint (with personal experience)? The fresh mint I bought Sunday was sold in a bundle. The mint I bought Sunday is way way way too much; I must have enough mint to last 2 years probably. I will put it in a search engine and see what it comes up with, but wanted to know if any of you have personally done it for know-how tips.

I don't care for it in tea; I only use a little now and then in cooking, mainly in Israeli salad or tabouli. I think you can put it on a tray in the oven at real low temp.

I don't have a dehydrator, am not going to buy one right now while unemployed.

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