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Learn all the tips and tricks for how to freeze mint to build a freezer stash of this incredible herb. Freezing mint in your home kitchen is a great way to preserve without needing to know any special kitchen skills.
Mint is an easy and fantastic crop to grow in a home garden. But like a door-to-door solar panel salesperson, it is incredibly aggressive.
Keep your mint contained in its own planter, and you’ll have access to this fresh herb for 4-6 months every year.
And by freezing mint whole or in ice, you and I get to use this versatile ingredient all year long. Aren’t we lucky??
And if you find yourself with too much mint and not enough freezer space, try your hand at drying mint.
How to Freeze Fresh Mint
Ingredients
- mint {as much as needed}
Instructions
How to Freeze Whole Mint Leaves
- Rinse mint and gently pat dry.mint
- Remove mint leaves from stem.
- Line a baking sheet with parchment, and spread individual leaves onto the parchment. Freeze for 2 hours.
- Gently remove frozen mint and transfer to a freezer-safe container (like a small mason jar).
How to Freeze Whole Mint Leaves in Water
- Gently rinse mint.
- Remove mint leaves from stem and place as many as you'd like in each ice cube tray.
- Fill ice cube tray with water until the leaves are just covered. Freeze until cubes are solid {~2-3 hours}.
- Remove from tray and store in a freezer-safe container.
How to Freeze Chopped Mint in Water
- Gently rinse mint.
- Remove mint leaves from stem and chop to desired size. Pro tip: if you're chopping a lot of mint at once, use the pulse function on a food processor.
- Transfer chopped mint to a bowl, and add water a teaspoon at a time until it creates a "paste".
- Spoon mint paste into mini muffin tins lined with muffin papers or ice cube trays, filling them three-fourths full.
- Freeze for 2-3 hours, and then remove the muffin liners from the pan and freeze each "puck" in an air-tight container for up to 6 months.
How to Freeze Mint in Oil
- Gently rinse mint.
- Remove mint leaves from stem and chop to desired size. Pro tip: if you're chopping a lot of mint at once, use the pulse function on a food processor.
- Transfer chopped mint to a bowl, and add a neutral-tasting oil a teaspoon at a time until it creates a "paste".
- Spoon mint paste into mini muffin tins lined with muffin papers or ice cube trays, filling them three-fourths full.
- Freeze for 2-3 hours, and then remove the muffin liners from the pan and freeze each "puck" in an air-tight container for up to 6 months.
Notes
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Thank you. Have you tried this mint in salads, yogurt, etc. Having concerns about the taste & consistency. Use mostly with tabouli or laban / cucumbers.
Jeff, I have not. Mint wilts and can often turn black when thawed. From a taste perspective it would be fine. From a visual perspective, I think it would not be ideal. I would try a small amount and see if it fits your needs.