Oven dried mint... or any herb.

Some recipes call for fresh herbs, some call for dry. I often buy fresh herbs and use only a portion of them, leaving the remainder to spoil. I don’t let the herbs go bad anymore. I dry the leftovers and save them for future use. This method works for any fresh herb.

1. Clean and dry herbs, and remove stems.

2. Place leaves in a single layer on a tin foil or parchment lined cookie sheet.

3. Bake at lowest oven temp (my oven goes down to 170° F), for one hour.

4. Turn oven off, and leave herbs in oven overnight (to cool, and ensure thorough drying).

5. Remove from oven and crumble dried leaves into airtight containers. Store in a cool, dry place for up to two years.



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