Harvest mint properly - so dry and freeze properly


The Content Of The Article:

mint

Let's say you've planted mint in the garden, on a location where the mint really likes it, and where it's not hindered from unfolding by prolific competitors. After a while, you will have a great deal of mint, in the article there are tips on how you can use fresh mint as much as possible and how you can dry mint, freeze it and preserve it very differently:
When and how to harvest
If you need a few leaflets for fresh consumption, always, as soon as and as long as green leaves are present. If you want to harvest a stock of mint, a few thoughts on the best practices are worthwhile:
  • Leaf herbs are best harvested shortly before flowering
  • Then the leaf has the highest content of essential oils, during flowering and after flowering it decreases more and more
  • But really shortly before flowering, the plants need many hours of sunshine to develop the essential oils
  • So you should see opening flower buds, one or the other flower may also be quiet already open
  • In the early afternoon, when the night dew has dried long and the plants are flopping in the midday heat
  • So you harvest a lot of flavor with minimal water content
The thing with the bloom
Depending on the weather, mints bloom around mid-May, surprisingly early for some garden owners, and the gardening season has just begun. Now the mint is supposed to flower when it feels like it, but when it comes to flowering and herbs, the question arises again and again whether you can still harvest the herbs after flowering or if you can still eat them after flowering.
  • The following is a clarification of the frequently read statement that you can no longer use flowering herbs to eat: That most of the leafy herbs have the most flavor before flowering, is correct
  • Not all, lavender, oregano and thyme reach their maximum aroma during flowering
  • In addition, in others, the aroma often migrates from the leaves to the blossom, and they can be harvested as well
  • So most leafy herbs have a bit less taste or essential oils during flowering in the leaves
  • When grown on an industrial scale, when the essential oil is to be extracted, this plays a role
  • Cultivation in the home garden is about the taste of the whole herb, which is best overcooked fresh
  • Many herb gardeners harvested their herbs before, during and after flowering, and they were able to detect minimal taste differences
  • The herbal flowers are usually also tasty, often with a little nectar sweetness, sometimes with intense aromas
  • Mostly herbal flowers from own cultivation taste much more delicious than anything that is offered at the vegetable counter as an edible decoration
  • With the flowers you have the choice: You can only take the colorful flower (tender, sweet) or the whole bud (strong, spicy)
  • Poison does not actually develop a flower in its bloom, whose leaves are edible
  • Only plants that contain ingredients that are toxic in quantities anyway should not consume the flowers (in quantities)
  • It is also right that herbs put a little energy into the flower and during this one or two shoots do not grow
  • In the wild, however, herbs also bloom, which could be part of good plant development, and it looks beautiful too
  • When the flowers are cut away, mint branches off and sets new branches at the branches
  • So you grow a mint with many, not very strong branches and quite small leaves
  • After flowering she uses new leaf shoots in response to cutting...
So you do not have to slobber your mint completely before flowering. It is even logical to harvest a cabbage before flowering, because a little bit of aroma migrates into the flower - to dry it and destroy most of the flavor. Instead of just keeping it growing to harvest fresh mint leaves at least until winter. You can cut mint, if you need mint, with or without flowers, if you constantly and completely harvested your mint, it continues to drive constantly new shoots, which you can then reap later. Depending on the region you do not need a winter supply of tea to dry, but in a usually mild winter you can cut fresh mint nearly all the time. It is similar in most other herbs, shrubs such as thyme, sage, rosemary can only be preserved by limescale over the season of lime.
Propagation by flowering
Before you think about whether to harvest supplies or harvest the flowers, or rather let them ripen on the plant, you should know whether your mint produces any fertile seeds:
The five natural forms of the mints that have developed in us, all produce fertile seeds:
  • Fieldmint (Mentha arvensis)
  • Spearmint (Mentha spicata)
  • Rossmint (Mentha longifolia)
  • Water Mint (Mentha aquatica)
  • Fragrant mint (Mentha suaveolens **)
In nature and in culture (breeding), hybrids such as the peppermint (Mentha x piperita, from Mentha spicata x Mentha aquatica) have been produced, which are sterile. That does not have to be, you would have to inquire separately for each mint if necessary.
Dry mint properly
At the latest in mid-May, a well-cared for mint explodes in the garden. If you have a lot of mint in the garden, the harvest can hardly be used any more, then drying is a convenient solution:
  • Harvest mint (if necessary, "wash" with fine spray two days before)
  • Cut off whole stems below
  • Remove damaged, dirty, diseased leaves
  • Bind the stems into small bundles and hang them upside down to dry, in a place that is as airy as possible
  • And if possible in the dark, drying in the sun produces brown leaves without aroma
  • If the bundle rustles, the mint is dry and can be stored in an airtight container
  • Before you reverberate the leaves, streak from the stalk and shred as much as desired by "scratching" with your hand
  • Use dark glass, no plastic, can be attacked by the essential oil
Freezing and Co.
Dried mint loses a lot of flavor, gradually more and more, you can instead freeze mint, even worthwhile with larger quantities of dried mint. You can freeze whole stems, loosely packed leaves or chopped mint in the ice cube tray. But there are some other ways to conserve mint:
  • Layer by layer in sugar
  • Boil the sugar syrup and add as much mint as possible
  • Half of it with clear grain, vodka or whatever else you like filling up gives mint liqueur
  • Mint with oil
  • Layer by layer in salt
  • Melt jelly from super-strong tea + gelling sugar
  • Add mint vinegar
Rich harvest and its use
Mint can be brewed as tea, any mint and not just peppermint, fresh mint and dried mint, everyone knows that. It is well known to use mint as tea or fragrance oil, to refine desserts and desserts, soups and sauces, to garnish everything possible. If you have not just a mint plant somewhere in a corner, but a lot of mint on a larger area, you will be able to reap a lot of mint during the summer. You should also use them, mint is for our health and well-being namely a real all-rounder: It has been proven to anticonvulsant, soothing and soothing, on the stomach and intestines, muscles and nerves, internally and externally applies. Fresh tastes and works mint best, here are a few ideas for the use of mint:
  • Mint, with its intense aroma, can also very well enrich meat dishes
  • It fits very well with lamb, for a real English mint sauce you need a lot of mint (mint jelly)
  • But even game or beef get by spicing with mint a whole new, refreshing taste that you should definitely test
  • Hearty, piquant vegetables are "refreshed" by mint, a completely new flavor contrast
  • Many oriental dishes "live on mint", including yogurts, salads and soups
  • You could certainly use mint in the salad as a main ingredient, eg. B. with tomato, sheep's cheese, shallots, chili
  • Mint enriches drinks and cocktails as well as the normal daily mineral water
  • And summer fruits, fruit salads, fruit sorbets
  • Mint along with other flavorful herbs such as thyme and rosemary expands the palette into endless...
  • If there is anything left, you can treat the next sore muscle with a mint envelope
  • Or use mint oil to relieve your headaches, colds and inflammation
  • You can flavor (homemade) cosmetics, soaps and shampoos with mint
  • Even a famous anti-mosquito mixture is made from mint (and thyme, lavender, lemongrass)
  • Caution is advised only in pregnancy: nothing against a cup of peppermint tea, but concentrated peppermint oil is said to cause cramping of the uterus
Conclusion
Any kid, mint can dry properly, and there are many exciting ways to conserve mint besides freezing - for gardeners, cooks and cocktail mixers, mint is a truly grateful herb.

Video Board: How to Harvest and Preserve Your Mint Crop : The Chef's Garden.

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