12 Surprising Ways to Use Mint Around the House (Other Than for Tea)
One bunch of mint can do three jobs before dinner: the smallest leaves can dress a plate of oranges, the larger ones can become a sauce for roast potatoes, and a good stem can start a new plant on the windowsill. If you grow mint in a pot, that’s a handy way to use a handful of cuttings without making another pot of tea.
Start with culinary mint, such as spearmint or peppermint. Rinse the sprigs under cool running water, shake off the excess, and set aside any wilted or damaged leaves. Use fresh mint where you want bright flavor or a green garnish; use fully dried mint for seasoning blends and drawer sachets. Mint leaves hold enough moisture to mold if packed away before they’re dry.
1. Make Mint Sugar for a Plate of Sliced Oranges
Put four or five clean, dry mint leaves in a mortar with two teaspoons of granulated sugar. Rub them together until the sugar turns pale green and smells minty. No mortar? Use the back of a spoon in a small, sturdy bowl.
Peel two oranges, slice them into rounds, and scatter the mint sugar over them just before serving. The sugar picks up a little orange juice on the plate, making a light dressing. It also works with strawberries or pineapple. Make only what you’ll use that day so the mint stays bright.
2. Turn Plain Yogurt Into a Cucumber and Mint Dip
Grate half a cucumber and squeeze out the excess liquid. Stir it into a cup of plain yogurt with a tablespoon of finely chopped mint, a pinch of salt, and a squeeze of lemon. Taste before adding more mint, especially if you’re using peppermint.
Serve the dip cold with warm flatbread, roast carrots, or chickpea patties. Squeezing the cucumber is the step that makes the difference: the dip should sit on a piece of bread rather than soak through it. Keep it refrigerated until serving.
3. Toss Warm Potatoes With Mint Instead of Parsley
While small potatoes boil, stir a spoonful of olive oil, a little lemon zest, and a pinch of salt in a serving bowl. Drain the potatoes, halve them while warm, and toss them in the dressing. Fold in torn mint just before the bowl goes to the table.
This is a good use for the larger leaves that don’t look pretty enough for a garnish. Slice them into thin ribbons so you get a little mint with each bite rather than a whole leaf at once.
4. Make Minted Pea Toast From Freezer Staples
Cook a cup of frozen peas, drain them well, and mash them roughly with a fork. Add a teaspoon of chopped mint, a little lemon juice, and enough olive oil to bring the peas together. Leave some peas whole for texture.
Spoon the mixture over crisp toast and finish with crumbled feta or black pepper. A small handful of mint goes a long way here, making this a useful lunch when you have only a few sprigs left.
5. Chop a Mint Sauce for Roasted Vegetables
If you usually make pesto with basil, try a looser herb sauce with mint and parsley. Finely chop a small handful of each, add a squeeze of lemon and a pinch of salt, then stir in enough olive oil to make the sauce spoonable.
Drizzle it over roasted cauliflower, eggplant, or carrots after they come out of the oven. The warm vegetables release the mint’s aroma without cooking the leaves into the sauce. Mix it shortly before dinner and serve it fresh.
6. Freeze Mint in Small Portions You’ll Actually Use
Chop the leaves, divide them among the wells of an ice cube tray, and add just enough water to cover. Freeze, then transfer the cubes to a labeled freezer bag. Herbs can also be frozen as whole leaves or sprigs, but small portions are convenient when you need only a little. UMN Extension
Choose the portion size for the job. A small cube can go straight into pea soup near the end of cooking; a larger one can chill a pitcher of lemonade. Save the fresh sprig for the garnish and let the frozen mint supply the flavor.
7. Blend Dried Mint Into a Finishing Salt
Crush one teaspoon of fully dried mint between your fingers and mix it with two teaspoons of flaky salt. Start with a small batch in a clean, dry jar. Sprinkle a pinch over sliced cucumber, tomatoes, or buttered corn just before eating.
For a finer seasoning that clings to popcorn, grind the salt and mint together. If you’re drying your own mint, wait until the leaves crumble easily before mixing or storing them. Keep the finished blend away from steam and direct light. UMN Extension
8. Tuck a Dried Mint Sachet Into the Linen Drawer
Spoon a tablespoon or two of dry mint into a small cotton or muslin bag. Tie it closed, rub it gently between your palms, and tuck it beside folded guest towels. The scent is subtle and easiest to notice when you open the drawer.
Use the sachet for fragrance. For best results, dry the leaves in a single layer or a small, airy bundle first. A thick bunch can feel crisp on the outside while the leaves in the middle are still damp. National Center for Home Food Preservation
9. Use Mint Stems to Fill Out a Small Bouquet
A few long mint stems can turn three garden flowers into a full arrangement. Strip the leaves that would sit below the waterline, then place the mint around the rim of a narrow jar. Add the flowers in the middle so their heads sit just above the greenery.
This works particularly well on a dining table: the arrangement stays low enough to see across, and the textured leaves are attractive even without extra flowers. Keep one healthy stem aside if you’d also like to grow another plant.
10. Press Mint Leaves Into Homemade Gift Tags
Choose small, flat leaves with intact edges. Place them between sheets of absorbent paper, press them beneath a heavy book, and check periodically until they’re flat and dry. Glue one leaf onto a folded card or plain kraft-paper tag.
A pressed sprig makes a fitting label for a garden journal or a gift of homemade herb salt. Write the variety and harvest date beside it if you grow several mints. Pressed leaves are decorative, so don’t use them for food once they’ve been glued.
11. Make Leaf Prints With Children Before Composting the Trimmings
Turn a larger leaf over and brush a thin coat of washable craft paint onto its veined underside. Lay it paint-side down on scrap paper, press lightly, and lift it by the stem. Too much paint hides the veins; a thin coat gives a clearer print.
Repeat the shape along the edge of a card or across a sheet of plain wrapping paper. Keep painted leaves separate from kitchen herbs, and discard them after the activity. Clean, unpainted trimmings can go into the compost.
12. Root a Spare Sprig for a Windowsill Mint Plant
Choose a healthy stem with several leaf joints. Remove the lowest leaves and place the stem in a clean glass of room-temperature water, with a bare joint submerged and the remaining leaves above the surface. Set it in bright, indirect light and refresh the water if it becomes cloudy. Mint is well suited to propagation from stem cuttings. schoolgardening.rhs.org.uk
Once several roots are about 1–2 inches (2.5–5 cm) long, transfer the cutting to a small pot with drainage holes and moist potting mix. This is the one use on the list that can give you another harvest. montanapbs.montana.edu
Frequently Asked Questions
What’s the easiest way to use a lot of fresh mint at once?
Divide it by condition. Use the tender tips for fruit or a dip, chop the larger leaves for sauce or freezer cubes, and reserve a firm stem for propagation. If you still have several handfuls left, freeze them in portions rather than letting a damp bunch wilt in the refrigerator. UMN Extension
Can I use supermarket mint for these ideas?
Yes. A grocery-store bunch works for the recipes, sachets, and crafts. For propagation, choose a fresh, firm sprig with visible leaf joints. A loose leaf is useful in the kitchen, but the stem cutting is what you want for a new plant. schoolgardening.rhs.org.uk
Is it better to freeze or dry mint?
Freeze mint for drinks, soups, and sauces. Dry it for seasoning blends, sachets, and other projects that need moisture-free leaves. A dehydrator is useful in humid weather because it gives you more control over airflow and drying temperature. UMN Extension
Can I use mint essential oil instead of the leaves?
These ideas are written for fresh or dried culinary mint. Use leaves for the recipes and sachets; the quantities given here don’t apply to concentrated essential oil.
