Freezing mint?

Do you serve it frozen JPB123?

I freeze melon,grapefruit and chopped mint……it make a lovely refreshing Summer starter.I make a batch and freeze it.

I pick my mint when it is at its best, chop it finely and dry freeze it in a takeaway container. It can be spooned out (it crumbles easily ). I can't tell the difference between the frozen mint and fresh.

I freeze basil by washing it, putting in on cling film and tightly rolling it. And then put in the freezer. And then it can just be shook on to any food, as it breaks into bits when the cling film is removed.

NotSphagetti - I do it your way !

I grow and freeze mint, parsley, tarragon all soft leaf. Never used the ice cube method, just lay out on a tray with cling film, freeze then place in container for freezing long term. Same with thyme and rosemary but I just pack them in a freezer bag. If I buy basil and have any left over I freeze that too but try to use that quickly.

Chop it, put it in a pot and freeze it. When you want to make mint sauce put several teaspoonfuls into a sauce dish, add a teaspoon of sugar, then pour a little boiling water on. Top up with vinegar of your choice. I use cider vinegar. It tastes good but is not very colourful, but then who wants the lurid bright green sugary gloop you buy ready made?

To wash or not to wash depends on your mint I suppose.

My DiL was a bit surprised when her water with a sprig of mint came complete with a swimming greenfly last Summer, so I would wash mine before preserving.

Freeze in an ice cube tray, just fine.

Lathyrus3

I don’t know about mint, but I froze a load of basil last year, and the last bits are still aromatic and tender.

I just sealed it in small bags that would lay flat in freezer and froze it.

I think maybe not washing it beforehand was a good idea.

I've never frozen mint. I can see why not washing it beforehand is a good idea. Would I need to wash it after defrosting?

I freeze chives in bundles held with a couple of elastic bands. You can snip off the amount you want from frozen.

I freeze mint, basil, coriander etc
Mostly I'm lazy and rinse and pat dry-ish and freeze in zip-lock tupe bags. I don't chop anything - just crumble what I want from frozen. Any tougher bits don't crumble easily and basically just fall out.

I freeze mint in ice cubes and also make apple mint jelly which lasts us through the year.

kircubbin I use mint as a condiment, classically with lamb but also with cheese dishes such as halloumi. It’s great finely chopped with couscous and cucumber. I put coriander in with that too.
In the Summer we always have a jug of water in the fridge with mint sprigs, and sometimes cucumber slices, in it. Mint tea is also a Summer favourite, so refreshing and cheap.
Basil classically goes with tomatoes, both raw and in tomato sauce.
Herbs are endlessly useful. A pot from the supermarket will grow like any house plant if you just use a little bit at a time.

Thanks for the suggestions. I'm going to experiment and dry freeze some and ice-cube some more.
I'm also chopping and dry freezing chives.

What do you use it for. I've just bought a large pot of it and one of coriander and also basil. I never actually use herbs.

You can also preserve it, chopped, in oil. This means you don't water anything down. Good in salads (taboulé) and sauces.

Called

Friendly lion

Using the ice cube method, you can put as much or as little mint as you want into each section.

Parsley

I freeze mint too. Very useful.

I am always freezing all manner of herbs. Mint is a doddle. I just chop it, spread it out on a tray with cling, freeze it, then tip it into a tub. Lasts for ages and still keeps its aroma. Personally, I would not use the ice cube method for mint. It is quite a strong herb and one cube might be too much for certain dishes.

Chop, add to water and freeze as ice cubes. Once frozen, pop the cubes out of the tray and into freezer bags, then you can just use a cube as you need to. That's how I do it.

I don’t know about mint, but I froze a load of basil last year, and the last bits are still aromatic and tender.

I just sealed it in small bags that would lay flat in freezer and froze it.

I think maybe not washing it beforehand was a good idea.