Mint is that one herb that people buy fondly to make delectable chutney, only to watch it turn black and soggy in the fridge within days. In most of the Indian kitchens, pudina or mint is more than just a garnishing ingredient; it cools down the body, elevates the simple dishes, and adds that fresh, aromatic punch to chaas, curries, salads, as well as chaats. Yet, between the busy schedules and rushed grocery shopping, many end up wasting half the bunch because it was not stored appropriately.
The good news? A little extra care helps in extending the shelf life of the mint leaves. With a few smart storage hacks, you can keep the mint bright, crispy, and fragrant for up to two weeks, like you just bought them from the market. No more last-minute grocery runs or sad, wilted leaves when you crave that tangy, zesty chutney.
Treat Mint Like A Bouquet
Treat that bunch of mint as a bouquet, not simple herbs. Trim the ends of the stems a bit and place them upright in a glass with 1-2 inches of water. Cover the leaves loosely with a plastic bag and keep them in the fridge. Remember to change the water every 2-3 days. This method keeps the stems hydrated, slows down the wilting, and prevents the leaves from blackening. It is perfect if you use mint daily because you can simply pull out a few leaves like you are plucking them from a mini garden.
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Wrap It In A Paper Towel
If your mint always turns sludgy, then this method is for you. Firstly, wash the mint thoroughly and dry the leaves completely. Spread it on a clean kitchen towel, pat it dry and then wrap the leaves in a slightly moist paper towel. Place the bundle in an airtight box or zip-lock bag and keep it in the fridge. The paper towel absorbs the extra moisture and keeps a little humidity around the leaves, controlling them from drying out too quickly.
Also read: Mint To Mango: Try These 10 chutney To Add A Spice In Your Meal
Store Only Dry, Clean Mint
Often, the mint leaves get spoiled not because of where you keep them, but how you keep them. Always remove the yellow, wilted, or damaged leaves, as they tend to spoil the other leaves faster. Wash the mint and dry it thoroughly. You can use a salad spinner or spread it on a towel under the fan for about 20–30 minutes. Storing even a little wet leaves in a closed box creates a moist environment where fungus grows fast. This extra care counts days to the shelf life of mint and saves you from throwing away that half-wilted bunch.
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Make Mint Ice Cubes
If you know you will not be able to finish the whole bunch in a week, turn them into cubes. Simply finely chop the mint leaves, place them in an ice tray, and fill it with water. Freeze and store the cubes in the ice tray. These cubes are ideal for instant nimbu pani, chaas, mojitos, or even the curries. This method holds the flavour and colour unchanged for weeks, reduces the wastage, and gives an instant freshness. All you need to do is just pop out a cube when required.
Use An Airtight Box
Sometimes the air inside the fridge is too harsh and dry. Place a dry kitchen towel or tissue in the container. Place clean, dry mint leaves in a single or loose layer and then cover with another tissue before you close the lid. The cloth or the tissue absorbs the excess moisture and saves the leaves from the direct cold air. This makes a stable micro-climate—neither too wet nor too dry. It is also a great option for people who use mint every day in raitas, chutneys, and salads.
(Photo credit: Freepik)