10/09/2019
11.09.2019
Would you believe if I say that this bunch of mint stems is more than 2 weeks old? This was labelled as Kenyan mint at a supermarket in Dubai… Was priced slightly more than usual Indian Pudina but it has a sharp, minty fragrance. Since the mint in my garden is drying because of summer heat, I need backup supply for my cooking needs.
Earlier, when I would bring mint from the supermarket and store in vegetable compartment of the fridge, it would hardly last one week. Some stems would rot and smell. This time, I decided to try a new method for storing mint and now that this bunch has stayed fresh for 2+ weeks, I am ready to share the simple tweak😊
Take a glass bottle with wide mouth, fill it with water upto ¾ level so that the lower part of the bunch stays immersed in water. I did not separate the stems but removed the lower leaves so that there is no rotting leaves because of contact with water. Cover the top portion of the bunch with a plastic bag (I used the same bag which was used to pack in the supermarket). Secure the bag around the bottle tightly. Change the water in the bottle once in 2-3 days and rinse the stems thoroughly to clean. The water doesn't get cloudy or change colour if there's no leaf floating or stem rotting.
I am seeing all the stems rooting and the leaves still super fresh, which means this is one of the best ways to store the mint stems. May be once all the leaves are used in the kitchen, I can put the rooted stems in soil and try to grow this Kenyan mint. By then, our superhot Dubai weather would sober down..hopefully.
Planning to try storing Pudina in similar way in the fridge. Also I am planning to try my hand in storing coriander leaves bunch. Storing them the usual way in boxes with paper towels doesn't work for me more than a week. May be I can try storing leafy veggies also this way?