Every year, for many years, I’ve grown spearmint — and often, other types of mint — in my garden.
Mint is a perennial, and it’s incredibly prolific. It’s best grown in a pot, or you might find it spread all over your yard! I grow mine in barrels along the outside of my garden. We harvest a bit every few days, sprigs at a time, to make fresh mint tea. There’s nothing like it. Beautiful, fresh sweetness with a touch of raw honey.
Sadly, mint days do not last forever. It grows from roughly late March through early November (or until we have a hard freeze), but that means we have 5 mint-less months each year. We need to preserve that goodness for the cold months, so that we can enjoy it all year around.
I greatly prefer the softer, sweeter flavor of spearmint, but you can use peppermint if you want. Chocolate mint, pineapple mint, apple mint, and others would be fun — and unique — too!
DIY Mint Extract
- 1 1/2 c. fresh or dried mint leaves
- 2 c. vodka (or your preferred 80-proof alcohol)
Step 1: Add mint leaves to a mason jar.
Step 2: Pour over the alcohol to completely cover.
Step 3: Shake well.
Step 4: Set aside to steep for 6 – 8 weeks. The longer it steeps, the more flavorful it will be.
Step 5: Strain the mint leaves out and bottle your extract.
Your mint extract is ready to use! Add to homemade baked goods, ice cream, or tea.
Here’s a video on how to make it: