Keeping a Mint plant handy has been something I've always done. I enjoy using mint in some foods and as an extra in green salads. It give such a fresh flavor when added.
This past few months I've had a Chocolate Mint plant in a pot, on my deck in the full sun, and the aroma is outstanding.
The plant is getting large so I thought to clip it a bit and dry some of the leaves. But, I have never used Chocolate Mint and had to do a bit of research.
Do I dry it or just put in a freezer bag then put into the freezer?
How do I store this mint?
From what I read
Chocolate Mint (Mentha piperita cv.) neither smells nor tastes like chocolate, but rather it is reminiscent of an Andes after-dinner chocolate Mint. Thus, the suggestion of Chocolate is there and is strong enough to make us love it.
Great dried and added to black tea or used by itself, Chocolate Mint also makes a nice addition to chocolate deserts or a surprise addition to breakfast breads.
Mints develop their best colors and flavors when grown in the sun like this Chocolate Mint. There are two growth phases for mints, at first, in early spring, the stems head up to make flowers. After flower production, the horizontal runners take off and cover a lot of distance in a short time. Bees and Butterflies love mint flowers.
I gathered my little harvest and tied it together then hung it in the kitchen window to dry. I will have to wait for it to dry before testing it in my evening green tea.
We will see how it works?
My kitchen window is the catch all for my garden clippings. I have a bit of Rosemarry trying to root and a little Roma Tomato that fell off the vine. Garlic, well that is where I keep it all the time.
I'm going to try the Chocolate Banana Bread this week. Wonder if I can put in fresh leaves or is it important to use only dry!
I love a good experiment!
Will post more on that another time!