Fresh mint wilts quickly when it dries out or sits in excess moisture. For most bunches, the best method is to treat the stems like cut flowers: trim them, stand them in a little water, and cover the leaves loosely before refrigerating. This keeps mint usable for several days and often longer. You’ll need a clean jar or glass, water, and a loose-fitting bag; if the leaves are already dry and detached, a paper towel and airtight container are more suitable.
What You’ll Need
- Fresh mint, with stems attached if possible
- A clean jar or glass tall enough to hold the stems upright
- Fresh, cool water
- A clean plastic produce bag or reusable food-safe bag large enough to cover the leaves loosely
- Kitchen scissors or a sharp knife
- Optional: paper towels and an airtight container for washed or detached leaves
Step-by-Step
- Sort the mint. Remove any leaves that are blackened, slimy, crushed, or badly wilted. Check between the leaves for dirt or insects. Do not store spoiled leaves with the healthy ones, since moisture and decay can spread.
- Decide whether to wash it now. If the mint is clean, it is usually best to store it unwashed and rinse it just before use. Wet leaves are more likely to develop soft spots or mold in storage. If it is visibly dirty or you prefer to wash it first, rinse gently under cool running water and dry it thoroughly before continuing.
- Trim the stem ends. Use clean scissors or a knife to cut about 1–2 centimetres from the bottom of the stems. A fresh cut helps the stems take up water. Avoid crushing them, and remove any leaves that would sit below the waterline.
- Add a small amount of water to a jar. Pour in enough cool water to cover the cut ends by a few centimetres. The leaves should remain above the water. Place the mint stems in the jar like a small bouquet.
- Cover the leaves loosely. Slip a clean produce bag over the mint without pressing or tightly sealing it. Leave space around the leaves and, if practical, keep the bag’s opening loose. The cover helps slow moisture loss while allowing some air movement.
- Refrigerate the jar. Set it upright on a refrigerator shelf where it will not be knocked over. Avoid tucking it against the coldest back wall, where leaves may freeze, and do not place it near foods that could crush it. The refrigerator’s crisper or a stable shelf is generally suitable.
- Refresh the water and inspect the leaves. Check the mint every day or two. Replace cloudy water with fresh water, rinse the jar if it feels slippery, and remove any deteriorating leaves. If the cut ends look dry or discolored, trim them slightly and return the stems to clean water.
- Use the leaves promptly. Mint is best while fragrant and springy. Depending on its freshness at purchase and refrigerator conditions, this method often keeps it in good condition for about a week and sometimes longer; check it rather than relying on a fixed date. Discard leaves that become slimy, moldy, or unpleasant-smelling.
If the mint has no stems: Lay dry leaves in a single layer or between dry paper towels in an airtight container. Refrigerate and check the towels regularly. Replace them if damp. This is a useful alternative, but leaves may bruise more easily and generally will not keep as long as intact stems.
Common Mistakes
- Putting wet mint straight into a sealed container: Trapped water encourages decay. If you wash the mint before storing, dry it carefully first, including the spaces between leaves.
- Submerging the leaves: Only the stem ends belong in the water. Leaves sitting in water can turn dark and slimy.
- Sealing the bag tightly: A tight seal can trap condensation. Use a loose cover rather than wrapping the mint firmly in plastic.
- Leaving it uncovered in the refrigerator: Cold, dry refrigerator air can wilt exposed leaves quickly. The loose bag reduces moisture loss without squashing them.
- Keeping mint beside ethylene-producing fruit: Apples, pears, and some other ripe fruits release ethylene, which can speed aging in sensitive produce. Store mint apart from them when you can.
- Assuming refrigeration prevents all spoilage: Old, damaged, or contaminated mint can still deteriorate. Inspect it regularly and discard any leaves with mold or a slimy texture.
Tips
- Choose mint with evenly colored, unwilted leaves and firm stems. Starting with fresh, undamaged mint makes a noticeable difference to storage life.
- Keep the jar upright and use only enough water to cover the stem ends. More water is not better, especially if leaves can fall into it.
- Use a clean jar and fresh water. If the water turns cloudy or smells unusual, change it immediately and wash the jar.
- Handle the leaves gently. Bruising releases their aromatic oils and can cause dark marks, so avoid packing the bunch tightly.
- For a drink or garnish, pick only what you need and leave the rest of the bunch undisturbed. Rinse the picked leaves just before use.
- If you cannot use the mint while it is fresh, freeze it for later cooking. Rinse and dry the leaves, then freeze them whole on a tray or chop them into ice-cube compartments with water. Frozen mint softens after thawing, so it works better in cooked dishes, sauces, or drinks than as a fresh-looking garnish.
Troubleshooting
The leaves wilted soon after storage: They may have been dry, old, or exposed to refrigerator air. Trim the stems again and place them in fresh water. If the leaves are still fragrant and not slimy, they may recover after a few hours. Make sure the bag is covering them loosely and that the jar has not run dry.
There is condensation inside the bag: Remove the bag, dry its inside, and check the leaves. Discard damaged leaves, then let any surface moisture on healthy leaves dry before covering them again. Keep the cover loose and replace damp paper towels if using the container method.
The water is cloudy or the stems feel slippery: Empty the jar, wash it thoroughly, rinse the stem ends, and trim them with a clean blade. Refill with fresh water. If the mint itself smells sour or has slimy leaves, discard it rather than trying to save it.
The leaves have dark spots: A few bruised or cold-damaged leaves can be removed if the rest remains sound. Move the jar away from a spot where leaves touch a very cold surface. Discard the bunch if darkening is widespread or accompanied by mold, slime, or an off smell.
You have more mint than you can use: Freeze the extra while it is still fresh. Do not leave a large bunch at room temperature for extended storage; the cut-flower method is intended for refrigeration, not preservation on the counter.
Frequently Asked Questions
Should fresh mint be washed before storing?
Usually, no. Store clean mint unwashed and rinse it just before use. If you wash it first, dry it thoroughly before refrigerating to limit excess moisture.
How long does fresh mint last in the refrigerator?
It commonly stays in good condition for about a week when stored as upright stems in water under a loose cover, but freshness at purchase and refrigerator conditions affect the result. Inspect it daily or every couple of days.
Can I store mint in a plastic bag?
Yes, as a loose cover over mint standing in water. For detached leaves, use a clean airtight container with dry paper towels and check for dampness. Avoid sealing wet leaves in a bag.
Can fresh mint be stored at room temperature?
It can be kept briefly in a glass of water at room temperature, like cut flowers, but it will usually wilt sooner than refrigerated mint. For storage beyond a short period, refrigerate it.
Can I freeze fresh mint leaves?
Yes. Wash and dry them first, then freeze whole or chopped. The leaves may become limp when thawed, so frozen mint is most useful in cooking, sauces, and drinks rather than as a crisp garnish.
How can I tell if mint has gone bad?
Discard mint that is moldy, slimy, broadly blackened, or has a sour or unpleasant smell. Remove a single damaged leaf only if the rest of the bunch is fresh, fragrant, and otherwise sound.