How to Dry Mint (For Tea and Cooking)

Mint dries best in a dehydrator at 95-115°F, where it takes 1 to 4 hours. It can also be air-dried, but mint has high moisture content and molds if it dries slowly, so it needs good airflow and small bundles. Dried mint is perfect for tea, and this guide shows how to dry mint leaves for tea and cooking, with the method that works best for each situation.

Why Mint Needs Care

Penn State and Oregon State Extension both list the mints among the high-moisture herbs that will mold if they are not dried quickly. Sturdier herbs like sage and thyme tolerate slow air drying. Mint does not. That is why a dehydrator, or at least small bundles with lots of airflow, is the safer choice. See our guide on how to dry herbs for a comparison of all methods.

Prep

1. Harvest before flowering. Cut stems in the early morning after the dew is gone. Leaves are most flavorful just before the plant flowers.
2. Rinse and dry thoroughly. Rinse in cool water, shake off the excess and pat dry. Any surface water slows drying and risks mold.
3. Discard bruised or yellowing leaves.
4. Leave the leaves whole, or keep them on the stems for air drying.

Dehydrator Method

1. Set the dehydrator to 95-115°F. Use the low end for the best color.
2. Lay the leaves or stems in a single layer, not touching.
3. Dry for 1 to 4 hours. Check every 30 minutes near the end.
4. Take out leaves as they finish. Mint is done when it crumbles between your fingers and the stems are brittle.

Need a machine? See the best dehydrators for herbs or our guide to drying herbs in a dehydrator.

Air-Drying Method

1. Tie 4 to 6 stems into a small bunch with a rubber band. Keep bunches small because large ones trap moisture.
2. Hang them upside down in a warm place with good air circulation, out of direct sun.
3. Cover each bunch with a paper bag with holes punched in it to catch dust and loose leaves.
4. Allow about 5 to 10 days, then test for crumbling.

If any leaves look dark, slimy or fuzzy, throw that bunch out and move to a dehydrator for the next batch. No hanging space? See how to dry herbs without a dehydrator.

Microwave Method

Lay clean, dry leaves in one layer between two microwave-safe paper towels. Microwave on high for 1 minute, then stir. Keep going in 30-second bursts, up to a total of about 2-3 minutes per cup of leaves, until they are dry and brittle. Watch closely since mint can scorch.

Storing Dried Mint

• Let the leaves cool fully before jarring.
• Store in an airtight glass jar in a cool, dark, dry place.
• Oregon State gives six months to a year of good quality.
• Keep leaves whole until you use them, then crush a pinch between your fingers to release the oils.
• If you see moisture inside the jar in the first week, dry the mint again.

See how to store dehydrated food for more container options.

Ways to Use Dried Mint

• Tea: steep a teaspoon or so of crumbled leaves in hot water for a few minutes.
• Cooking: add to yogurt sauces, lamb, salads and grain dishes near the end of cooking.
• Substitution: Penn State says 1 tablespoon of fresh herb equals 1 teaspoon of dried, so use about a third of the fresh amount.

Quick Answers

How long does it take to dry mint?

1 to 4 hours in a dehydrator and roughly 5 to 10 days by air. The microwave takes a few minutes for a small batch.

Can I dry mint in the oven?

You can, at the lowest setting (not above 180°F) with the door open for 3 to 4 hours, but Penn State says oven drying is generally not recommended because it can destroy flavor, oils and color.

Why is my dried mint brown?

Too much heat or too slow drying. Use a low dehydrator temperature and dry the leaves quickly.

Can I dry mint with the stems?

Yes. Dry the leaves on the stems, then strip them off once they are brittle.

What other herbs are easy to dry?

See our guide to drying herbs and the pages for basil, rosemary and oregano.