Herbs: Dried vs Fresh (and how much to use)...in this case it's Mint
If I have a recipe that calls for dried mint, but want the option to use fresh instead. I looked it up elsewhere online and the source said that with herbs, you should use 3 times the amount of fresh for the amount of dried, but that with mint, the dried and fresh amounts should be equal. Thoughts? Opinions? Let me know what you think! Thanks!
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11 Comments
The only dried mint I ever use is that which I've dried in the microwave. Remove the leaves from the stems, layer between paper towels, run at 75% power at 20 second intervals, stopping when the leaves are dry but not yet turning brown. They have quite a bit of flavor.
I use the same method when I trim back my marjoram plant. I put the long sprangly sprigs in the microwave, stripping the leaves off quickly once dry.
Microwave drying takes only a couple of minutes - one of those lovely short tasks to sandwich between others, during the short periods of down-time, or even while waiting for one's tea kettle to sing. ;o)