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Hold the stalk by the tip of the steam and then run your forefinger and thumb down the stalk. You can then just pinch the soft top leaves off and add them to the pile. E.g. in this youtube video Some people also will use the holes in a colander instead (the idea being you then have all the leaves in the colander ready to wash, although I never wash mint ...


Separating the leaves of mint from the stem is only necessary if the stem is woody, which partly depends on the variety and age of the mint. The stems of young mint shoots on most varieties of plant are tender and full of mint flavor, so can be used in dishes. Once they get older the shoots become stiff and woody, and can't be left in dishes or pureed. You ...


I'd make it into ice cubes. They'd add decorative interest too. Fridge, maybe a week, freezer, more like 6 months. There's a full list of storage times in How long can I store a food in the pantry, refrigerator, or freezer?


I would like to add that you can just freeze the mint leaves without grinding them too. Wash and dry them well, then... Put them in the freezer. If they're fresh and dry, then they won't stick together, and you can pull out as many as you like at a time. That said, if you let the leaves thaw, they'll look and feel like they've been blanched. The water in the ...


Another idea: Make a tincture/ cold infusion. Wash and dry your lemons and mint. Dice and freeze the lemons; freeze the sprigs whole in a bag. Beat the bag about a bit to detach the leaves. Place frozen lemon chunks and frozen leaves in blender. Whiz to powder. To make a cold infusion, add water; to make a tincture, add vodka (well, not really a ...


I've had experiences in the past where herbs + lemon juice ended up getting a kind of "pickled" taste because of the acidity of the lemon. I might just grind the mint and freeze that on its own, and freeze lemon on its own, without combining the two.

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