Freshly harvested, mint tastes great in salads, cottage cheese, drinks, or oriental dishes. Mint is also said to have a healing effect on headaches and respiratory infections. If you don’t want to miss the refreshing and soothing taste of your mint even in winter, now is the best time to harvest and dry it.

To do this, simply tie several stems together into small bunches and hang them upside down in a dry, warm and airy place out of direct sunlight. Alternatively, individual leaves can be dried at a maximum of 40 degrees Celsius in the oven or in a dehydrator. The best time to harvest is just before flowering, but even with flowering the stems can be used without hesitation.

Stored in an airtight container, nothing stands in the way of a minty tea and seasoning pleasure until next spring.