You bought that big, beautiful bunch of mint for mojitos or tabbouleh — and now half of it is wilting in the fridge. If you're asking, "How do I freeze mint?", the process is simple and worth doing. In the fridge, mint loses its bright scent within a few days; frozen, it keeps that flavor for months. Just know that frozen mint won't stay crisp, so plan to use it in cooked dishes, teas, smoothies, and sauces rather than in salads.
You likely have everything you need in your kitchen already — no special equipment necessary.
What You’ll Need
- Fresh mint leaves
- A salad spinner or clean kitchen towels
- Parchment paper and a baking sheet
- Ice cube trays
- Freezer-safe bags or airtight containers
- A permanent marker for labeling
- Water or olive oil (only for the cube method)
Two Freezer-Friendly Methods
Both methods start the same way: rinse the mint under cold water and dry it thoroughly. Lingering moisture freezes into ice crystals and mutes the flavor.
Method 1: Freeze Whole Leaves
- Strip the leaves from the stems, and discard any bruised or yellowing ones.
- Flash-freeze the leaves. Arrange them in a single layer on a parchment-lined baking sheet, leaving a little space between each leaf. Freeze for 1 to 2 hours, until the leaves are rigid.
- Package and label. Transfer the frozen leaves into a freezer-safe bag, press out as much air as you can, seal, and write the date on the bag. Whole frozen leaves are perfect for dropping into hot tea, lemonade, or a cocktail.
Method 2: Freeze Chopped Mint in Cubes
This is the method to choose if your mint usually ends up simmered into rice, soups, or sauces.
- Chop the mint as finely as you would for cooking.
- Fill the compartments halfway with the chopped mint.
- Top off each cube with water for drinks like mint iced tea, or olive oil for savory dishes.
- Freeze until solid, usually 4 hours or overnight. Then pop out the cubes and store them in a labeled freezer-safe bag.
❄️ Note: Use frozen mint within 3 to 6 months for the best taste. Once thawed, it turns soft, so don't rely on it as a garnish — add whole leaves or cubes directly to warm food in the last few minutes of cooking.
Learning to freeze mint is a two-minute habit that eliminates food waste and saves you from buying a full bunch when you only need a few leaves. Wash, dry, freeze, label — and you’ll have mint at the ready whenever you need it.
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