SAEDNEWS: In Iranian cuisine, dried mint has many uses. Mint can be dried using sunlight, shade, a fan, a microwave, an oven, a radiator, or a heater. This valuable and highly beneficial herb has a pleasant aroma and taste, making it a great addition to dishes such as soups, yogurt drinks, salads, and more.
Before the mint blooms, it has the best aroma and flavor, making it the perfect time for harvesting. It's best to pick mint early in the morning. The mint root is durable and should stay in the soil; cutting off one-third of the stem is sufficient.
Separate the mint leaves from the stems. Remove any flowers, blackened, or moldy leaves. Wash the mint with cold water. Soak it in cold water for about 10 minutes to remove dirt and dust, then rinse and spread on a towel to dry.
Using a fan is one of the quickest and most traditional methods for drying mint at home. After washing the mint, place it in a colander to remove excess water. Spread the mint on a cloth in a thin layer. Position the fan either stationary or rotating in front of the mint. The fan helps speed up the drying process, reducing the moisture in the mint quickly without causing it to wilt. Usually, the mint is placed in front of the fan for one day and then left to dry without the fan for another two days.
To dry mint using a toaster, first, remove all stems from the mint leaves. Wash the leaves thoroughly and drain them in a colander for about 2 hours. Spread the mint leaves on a cloth-covered surface in a thin layer. Cover the leaves with another clean cloth and let them sit for 24 hours to remove any remaining moisture. Arrange the mint leaves on the toaster tray in a single layer and set the toaster to the lowest temperature, around 100°F. Set the heat to both the top and bottom elements and the timer for half an hour, turning the leaves every 10 minutes to ensure even drying. After half an hour, the mint should be completely dry. Be careful not to leave the mint in the toaster for too long, as it may turn black.
Cover the microwave plate with a paper towel. Place the washed and dried mint leaves on the plate in a single layer. Set the microwave to the maximum power for 10 seconds. After 10 seconds, turn the leaves over and microwave them for another 10 seconds. Repeat this process, checking the leaves every 10 seconds, until they are completely dry. The maximum time required for this method is 1.5 minutes. If the leaves are stacked, the process can take up to 3 minutes, with the leaves turned every 30 seconds to ensure even drying. It's best to dry the leaves in a single layer for higher quality.
Separate the mint leaves and wash them in cold water. After draining, spread the leaves on the dehydrator trays and set the machine to the lowest temperature suitable for drying vegetables. Turn the leaves occasionally until they are fully dried, then grind them using a sieve and store them in designated containers.
This traditional method involves cutting the mint stems and removing any damaged leaves. Wash the mint with cold water and rinse. Bundle the mint with the stems aligned and secure the ends with a rubber band. Hang the bundles in a cool, shaded, well-ventilated area. If dust is a concern, place the mint in paper bags with holes for air circulation. Allow the mint to dry completely before removing the leaves and storing them as described in the previous methods.
Harvest mint before it blooms for the best aroma and flavor.
The best time to pick mint is early in the morning.
Oven drying preserves the color and taste of mint, but high heat can reduce its beneficial properties. Use the lowest oven temperature, not exceeding 200°F (93°C).
Dry enough mint for one year's use, as it loses aroma and flavor over time.
Ensure mint leaves are completely dry before storing to prevent blackening after drying.
