Fresh mint grows with enthusiasm at this time of year and in normal conditions it will continue to do so throughout the summer. Drying some in this period is a great way of dealing with the excess. You can still leave plenty of vibrant fresh mint to use in the meantime and save the dried stuff to use in the colder months. Stored properly, it will keep well until the next year’s season begins. Dried mint has a more intense, faintly woody flavour, and can be readily crumbled into other ingredients, so no chopping required.
Drying mint is easy. On a dry day, gather a bunch or two and tie the stems loosely with string. Put the bunches into a medium sized brown paper carrier bag and hang the bag in the kitchen. Have a look to see how it is doing after about 4 weeks, but it may take longer. Once the leaves are brittle and dry enough to crumble, pick out the stems and store the dried leaves in a very clean jar. You can repeat this process for the rest of the season if you have enough mint.
Substitute dried mint in most recipes where fresh mint is called for and some of the Sherbhert ones are listed below. Add crumbled dried mint little by little to your recipes and taste as you go.
Flattened Lamb with Yogurt and Mint
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
Sherbhert occasionally recommends suppliers entirely on the basis of their good produce and ethos.
