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6

While it is true that the mint flavor will fade with cooking, it is still there to some degree. I bet you would be able to identify the difference if you left it out. However, whenever you want to highlight a fresh herb, such a mint, it is good practice to chop some of that herb at the last possible moment before serving, and garnish your finished product. ...


2

Idea 1: Assuming the leaves are oxidizing: you could add an antioxidant. Vitamin C is handy and will scrounge up oxygen radicals. Crush up some pills and shake them in. It will make it a little sour too - ascorbic acid is vitamin c. Idea 2: deplete your alcohol solution of dissolved oxygen first. When you heat something to near boiling, the first wave ...


2

The recipe already tells you when to add the flavoring. The menthol gives it that minty kick ("cold" feeling) and is used in more than one bubblegum flavoring, like mint, peppermint, sometimes cherry. For industrial applications it is easier to buy powder and then compound it into the flavor, but for home applications I recommend that you buy a mint flavor ...


1

I keep a bunch of sprigs in the water jug at my desk and discovered that if kept near sunlight they actually will continue to live and even grow to produce new mint. The existing sprigs have grown a network of roots. When a leaf gets bruised or falls off I take it out before it starts to rott, and have been drinking with the same mint for a month now. Once a ...


1

When processing leaves into tea, there are three important steps: Withering: this happens in the shadow or in the sun depending on what tea you want to make. In your case, I think sun-drying is proper. The goal is to allow the leaves to dry and soften a bit. Rolling: after withering, you can roll the leaves, to squeesh the flavor from the inside to the ...


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