From herb-packed salads to citrusy drinks and fresh desserts, these mint recipes showcase the herb’s versatility in every course.
The easiest way to add a refreshing twist to your recipes is growing in your garden. A far cry from minty toothpaste or gum, these fresh mint recipes show off the herb’s nuanced flavor and delicate blend of grassy, cooling and lightly sweet tastes. From simple steeped teas and spiked fruity cocktails to summer salads and sweet treats, fresh mint adds a unique taste that wakes up the entire dish.
We chose these easy mint dishes to show how well the herb works in sweet and savory recipes, as well as warm and cool drinks. Freshly chopped mint adds vibrance to grain salads and fresh melon dishes, while recipes studded with dried fruit and spices use the herb to mellow heat and tie sweet and savory notes together. For dessert, especially no-bake summer desserts, mint adds a clean, herbal edge that cuts through sugar and keeps every bite light and balanced.
Even in small amounts, fresh mint can make a noticeable impact. Replace half the basil in your favorite pesto with mint or whisk a pinch into a vinaigrette instead of parsley for an unexpected twist that tastes familiar and new at the same time. Drop a few sprigs into a pitcher of iced tea or lemonade and let the flavor quietly disperse into the drink. Whether you are looking for simple summer recipes or have a booming garden, these easy mint dishes will give you new admiration for the pretty green herb.
1/45
Cucumber Watermelon Salad
From the Recipe Creator:
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Nutrition Facts:
3/4 cup: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 78mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.
2/45
Mojito Slush
From the Recipe Creator:
Whether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. —Jessica Ring, Chicago, Illinois
Nutrition Facts:
1 serving: 278 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 61g carbohydrate (59g sugars, 0 fiber), 1g protein.
3/45
Minty Sugar Snap Peas
From the Recipe Creator:
Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota
Nutrition Facts:
3/4 cup: 102 calories, 6g fat (4g saturated fat), 15mg cholesterol, 45mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic exchanges: 2 vegetable, 1-1/2 fat.
4/45
Cantaloupe Ice Pops
From the Recipe Creator:
Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Nutrition Facts:
1 pop: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
5/45
Cilantro & Lemon Marinated Chicken Kabobs
From the Recipe Creator:
Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Before serving, give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal
Nutrition Facts:
1 kabob with 1/2 grilled onion: 224 calories, 12g fat (2g saturated fat), 63mg cholesterol, 651mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
6/45
Touch-of-Mint Iced Tea
From the Recipe Creator:
My family loves the mild mint and lemon flavors in this iced tea. It's a wonderful alternative to soft drinks.—Martha Haseman, Hinckley, Illinois
Nutrition Facts:
1 cup: 58 calories, 1g fat (1g saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.
7/45
Chicken Gyros
From the Recipe Creator:
This yummy chicken gyro recipe is a cinch to prepare. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 gyro: 367 calories, 9g fat (2g saturated fat), 68mg cholesterol, 397mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
8/45
Mint Julep
From the Recipe Creator:
It wouldn't be Kentucky Derby Day without this mint julep recipe! But, really, this Kentucky Derby mint julep recipe is good anytime. —Taste of Home Test Kitchen
Nutrition Facts:
1/3 cup: 197 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 42g carbohydrate (39g sugars, 1g fiber), 1g protein.
9/45
Orzo Salad
From the Recipe Creator:
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Nutrition Facts:
3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.
10/45
Tandoori-Style Chicken with Cucumber Melon Relish
From the Recipe Creator:
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
Nutrition Facts:
1 serving (calculated without almonds): 247 calories, 5g fat (2g saturated fat), 98mg cholesterol, 332mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
11/45
Minted Beet Salad
From the Recipe Creator:
We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Nutrition Facts:
1/2 cup: 123 calories, 6g fat (1g saturated fat), 0 cholesterol, 406mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
12/45
Lemon Mint Curd
From the Recipe Creator:
I like to "dress up" ordinary recipes with my fresh, homegrown herbs. This minty lemon curd is a family favorite! —Sue Gronholz, Beaver Dam, Wisconsin
13/45
Watermelon Mint Salad
From the Recipe Creator:
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Nutrition Facts:
3/4 cup: 56 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 9g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.
14/45
Quinoa Tabbouleh
From the Recipe Creator:
Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Nutrition Facts:
3/4 cup: 160 calories, 8g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
15/45
Grilled Pork with Pear Salsa
From the Recipe Creator:
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho
Nutrition Facts:
3 ounces cooked pork with 1/2 cup salsa: 214 calories, 7g fat (2g saturated fat), 64mg cholesterol, 47mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.
16/45
Grilled Fruit Phyllo Tart
From the Recipe Creator:
This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loved the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
Nutrition Facts:
1 piece: 233 calories, 15g fat (8g saturated fat), 38mg cholesterol, 216mg sodium, 24g carbohydrate (18g sugars, 2g fiber), 3g protein.
17/45
Pork Tenderloin with Cranberry-Orange Relish
From the Recipe Creator:
I like how grilled pork and fruit bring out the best in each other. If you have leftover relish, break out the tortilla chips! —Cindy Esposito, Bloomfield, New Jersey
Nutrition Facts:
1 serving: 319 calories, 9g fat (2g saturated fat), 95mg cholesterol, 366mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 34g protein.
18/45
Mint-Cucumber Tomato Sandwiches
From the Recipe Creator:
I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Nutrition Facts:
1 sandwich: 286 calories, 10g fat (6g saturated fat), 23mg cholesterol, 631mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 9g protein.
19/45
Strawberry Mint Chicken
From the Recipe Creator:
I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh spring greens and a sweet white wine. —Alicia Duerst, Menomonie, Wisconsin
Nutrition Facts:
1 chicken breast half with 1/4 cup sauce: 224 calories, 4g fat (1g saturated fat), 94mg cholesterol, 378mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
20/45
Mojito Marinated Fruit
From the Recipe Creator:
All the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you’ll want to sip the luscious syrup! —Marcy Griffith, Excelsior, Minnesota
Nutrition Facts:
1 cup: 128 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 26g carbohydrate (24g sugars, 1g fiber), 1g protein.
21/45
Mediterranean Layered Dip
From the Recipe Creator:
This quick and easy dip begins with purchased hummus. It's then flavored with the Mediterranean flavors of feta cheese, olives and lemon.
—Patterson Watkins, Philadelphia, Pennsylvania
Nutrition Facts:
1/4 cup (calculated without vegetables or chips): 83 calories, 6g fat (1g saturated fat), 2mg cholesterol, 347mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.
22/45
Mimi’s Lentil Medley
From the Recipe Creator:
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Nutrition Facts:
1-1/4 cups (calculated without bacon): 225 calories, 8g fat (2g saturated fat), 8mg cholesterol, 404mg sodium, 29g carbohydrate (11g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
23/45
Grilled Stuffed Zucchini
From the Recipe Creator:
Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey
Nutrition Facts:
2 stuffed zucchini halves: 186 calories, 10g fat (3g saturated fat), 11mg cholesterol, 553mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 vegetable, 1 lean meat, 1 fat, 1/2 starch.
24/45
Yellow Squash & Watermelon Salad
From the Recipe Creator:
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
Nutrition Facts:
1 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 299mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.
25/45
Shrimp with Tomatoes & Feta
From the Recipe Creator:
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York
Nutrition Facts:
1 cup (calculated without rice): 261 calories, 11g fat (3g saturated fat), 191mg cholesterol, 502mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
26/45
Grilled Steaks with Cilantro Sauce
From the Recipe Creator:
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. —Lynne Keast, Monte Sereno, California
Nutrition Facts:
6 ounces cooked beef with 1/3 cup sauce: 901 calories, 78 g fat (17 g saturated fat), 146 mg cholesterol, 567 mg sodium, 5 g carbohydrate (0 sugars, 2 g fiber), 45 g protein.
27/45
Slow-Cooker Tropical Pork Chops
From the Recipe Creator:
Pork and fruit go so nicely together and when you add fresh herbs, you get this fresh, light and bright main dish that everyone loves. —Roxanne Chan, Albany, California
Nutrition Facts:
1 serving (calculated without crystallized ginger): 572 calories, 13g fat (4g saturated fat), 69mg cholesterol, 326mg sodium, 91g carbohydrate (86g sugars, 3g fiber), 24g protein.
28/45
Casablanca Chutney Chicken
From the Recipe Creator:
If you enjoy Indian food, you'll love this dish. An array of spices and dried fruit slow cook with boneless chicken thighs for an aromatic and satisfying meal. To make it complete, serve over Jasmine or Basmati rice. —Roxanne Chan, Albany, California
Nutrition Facts:
1 cup: 389 calories, 13g fat (3g saturated fat), 78mg cholesterol, 567mg sodium, 44g carbohydrate (31g sugars, 6g fiber), 26g protein.
29/45
Lime Mint Jelly
From the Recipe Creator:
This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
Nutrition Facts:
2 tablespoons: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
30/45
Lemon Herb Quinoa
From the Recipe Creator:
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. —Jenn Tidwell, Fair Oaks, California
Nutrition Facts:
2/3 cup: 160 calories, 2g fat (0 saturated fat), 0 cholesterol, 304mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch.
31/45
Delicate Mint Thins
From the Recipe Creator:
Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor. —Kristine McDaniel, Kettering, Ohio
Nutrition Facts:
1 each: 64 calories, 4g fat (2g saturated fat), 9mg cholesterol, 35mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
32/45
Spicy Beef Salad
From the Recipe Creator:
This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. —Peggy Allen, Pasadena, California
Nutrition Facts:
1 cup: 152 calories, 5g fat (0 saturated fat), 45mg cholesterol, 171mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
33/45
Thai Veggie Dip
From the Recipe Creator:
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
Nutrition Facts:
1/4 cup (calculated without vegetables): 73 calories, 3g fat (1g saturated fat), 7mg cholesterol, 99mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
34/45
Spiced Mint Tea
From the Recipe Creator:
This delightful recipe makes teatime special. Dress up this homemade fresh mint tea with spices and a bit of honey if you like. —Ione Banks, Jefferson, Oregon
35/45
Pea Soup Shooters
From the Recipe Creator:
Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
Nutrition Facts:
1 serving: 30 calories, 1g fat (0 saturated fat), 2mg cholesterol, 92mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.
36/45
Honey-Lime Berry Salad
From the Recipe Creator:
I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Nutrition Facts:
3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
37/45
Moroccan Pot Roast
From the Recipe Creator:
My husband loves meat and I love veggies, so we're both happy with this spicy twist on beefy pot roast. With garbanzo beans, eggplant, honey and mint, it's like something you'd eat at a Marrakesh bazaar. —Catherine Dempsey, Clifton Park, New York
Nutrition Facts:
1 serving: 435 calories, 21g fat (7g saturated fat), 111mg cholesterol, 766mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 38g protein.
38/45
Minted Butter
From the Recipe Creator:
I prefer to serve this mint butter with scones, but it goes well with other breads, too. When I make the butter, it's only with mint fresh from our garden. —Sherry Smeltzer, Osage Beach, Missouri
Nutrition Facts:
1 tablespoon: 106 calories, 11g fat (7g saturated fat), 31mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
39/45
Iced Melon Moroccan Mint Tea
From the Recipe Creator:
I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California
Nutrition Facts:
1 cup: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 21g carbohydrate (21g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch.
40/45
Layered Mediterranean Dip with Pita Chips
From the Recipe Creator:
Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
Nutrition Facts:
1/4 cup dip with 6 chips: 178 calories, 8g fat (2g saturated fat), 8mg cholesterol, 478mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.
41/45
Lemon Mint Spritzer
From the Recipe Creator:
Cool down with this refreshing drink. It's wonderful after a long day or during a backyard barbecue. —Laura Nix, Ellijay, Georgia
Nutrition Facts:
1 cup: 116 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 30g carbohydrate (28g sugars, 0 fiber), 0 protein.
42/45
Raspberry Mint Jam
From the Recipe Creator:
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Nutrition Facts:
2 tablespoons: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 0 protein.
43/45
Avocado Fruit Salad with Tangerine Vinaigrette
From the Recipe Creator:
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Nutrition Facts:
1 cup salad with 4 teaspoons dressing: 321 calories, 23g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 8g fiber), 3g protein.
44/45
Vietnamese Noodle Salad with Pork
From the Recipe Creator:
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Nutrition Facts:
1 serving: 315 calories, 4g fat (1g saturated fat), 64mg cholesterol, 708mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
45/45
Maple Blackberry Mojito
From the Recipe Creator:
This refreshing blackberry cocktail is how you take advantage of prime berry season during the summer months. I've also used other types of fruit, including raspberries, kiwi and strawberries. —Donna Noel, Gray, Maine
Nutrition Facts:
1/2 cup: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 0 protein.
Mint Recipes FAQ
How can I use up fresh mint?
Whether you have a few sprigs or a big bunch of fresh mint, it’s surprisingly easy to use it up by adding it to simple syrups, drinks, fresh salads and flavored butter recipes. The more you use it, the stronger the flavor, so you can adjust it to your personal preference. For more surprising ways to use fresh mint, try adding it to smoothies or infusing some fresh leaves into a jar of sugar. For dessert, use fresh mint to top ice cream, chocolate mousse or fruit salads for a pop of flavor and color.
How can I store mint to keep it fresh longer?
The best way to store fresh mint is to treat it like a bouquet of flowers and trim the stems, place the bunch in a glass of water and loosely cover it with a plastic bag. Store the mint in the refrigerator or on the counter for several days, replenishing the water and picking off yellow leaves occasionally. You can also wrap the sprigs in a damp (not soaking wet) paper towel and place them in a sealed container or food storage bag in the refrigerator.
Can fresh mint be substituted for dried mint?
Yes, fresh mint can be substituted for dried mint, using our favorite fresh-to-dry herb conversion ratio of three parts fresh to one part dried. For every one tablespoon of fresh mint, use one teaspoon of dried mint. The flavor is not exactly the same, as dried mint has lost some of the bright, grassy taste and aroma, but it is similar enough, especially in boldly flavored recipes like lamb meatballs or long-cooked stews.
