Harvesting mint and lemon balm for the winter: 10 best recipes, home storage

Recently, tea lovers have begun to discover herbal drinks. They do not contain preservatives, dyes, have a general strengthening effect on the body. The most popular is the preparation of mint and lemon balm for the winter.

Mint has sedative, antispasmodic, vasodilating, analgesic, anti-inflammatory properties. Melissa has a bactericidal, diuretic effect. Tea from these components not only conquers with its aroma, but also allows you to strengthen the body in the cold winter season.

Secrets of harvesting mint and lemon balm for the winter

You can harvest the whole plant, but many housewives prefer to dry the leaves. Melissa has a light lemon flavor, tones, normalizes the digestive tract. Mint helps to fall asleep faster, relaxes the nervous system, relieves overexcitation. Dried, fresh, frozen plants are used to make mint tea.

It's important not to use weed from industrial areas near highways. The best option is homemade mint in the garden. It is not recommended to use plastic bags for storage - this is fraught with loss of flavor and richness.

Features of the choice of ingredients

Herbs are harvested in July-August - this is the time of flowering. At this moment, foliage, shoots and flowers accumulate essential oils and other useful components. 2-3-year-old plants are considered to be of high quality. Collection is carried out early in the morning or after sunset.It is impossible to uproot the mint, it is recommended to cut off 70% of the stalk, the lower sprout may still grow.

The best harvesting methods

The collected material can be prepared in various ways at home. Mint with lemon balm is used not only for making tea. There are a variety of recipes using mint: sauces, jellies, juices, infusions, liqueurs. Additional ingredients are added for variety.

Drying mint and lemon balm

The drying process takes place in 3 ways:

• In outdoor conditions - raw materials are laid out on a towel, plywood or cardboard. To protect against dust and insects, mint and lemon balm are covered with gauze.
• In room conditions - a window sill would be an excellent option. In this case, you will have to periodically mix the herbs for complete drying.
• Bunches - this is how the whole plant is dried, along with the leaves and stem. Mint with lemon balm is collected in bunches, tied, hanging vertically.

The herbal bundle should be small, otherwise the inner stems will not dry out, they will start to rot.

How to freeze mint

When storing mint in a plastic bag, the sprigs begin to turn black. Such raw materials are not suitable for further storage, they are discarded. It is advisable to freeze mint immediately after purchase. First, the grass is washed, dried on a paper towel.

Freezing takes place in three ways:

1. In boxes or bags. For this method, the leaves are cut off, carefully laid, without tamping. Such a blank is stored from six months to 9 months at -17-18 ^oС.
2. In cellophane wrap. Mint leaves are laid out on a polyethylene surface, tightly folded. Keep in the freezer for 8-9 months.
3. In ice molds. This method will allow the mint to fully preserve its valuable properties, it is ideal for drinks. Leaves are laid out in a container, poured with filtered water, put in the freezer.

With all methods of freezing, plants are quickly thawed, do not lose their useful qualities, retain their original appearance.

Fragrant fresh mint sugar

Desserts, pastries, cocktails are decorated with mint sugar. For cooking, you need 1 bunch of mint and lemon balm, a glass of sugar. Herbs are washed, stems are separated, dried. Mix sugar with mint in a blender, it is important not to turn the mixture into porridge, sugar crystals should remain intact.

For long-term storage, spread the mass on a baking sheet, dry in the oven for half an hour. The finished product is poured into a container.

Mint syrup

Syrup is the perfect addition to cocktails and drinks. Pour water (200 g), sugar (200 g) into a small enameled saucepan, bring to a boil and boil for 7-10 minutes until the syrup thickens.Crushed mint is added to the liquid, removed from heat, infused for 40-50 minutes. Then the mixture is boiled again, adding citric acid. The syrup is filtered, poured into a sterilized container, corked.

Delicious jelly

For unusual jelly, stock up:

• gelatin (10 g);
• mint (1 bunch);
• sugar (1 cup);
• water (1 glass).

The plant is soaked in hot water for half an hour. Gelatin is poured 2 tbsp. l. water, left to swell, then put on fire. After dissolving the gelatin, mint is added, boiled for 10 minutes. Hot liquid is poured into a mold, cooled down, placed in a refrigerator.

Mint juice

Juice is made from freshly picked mint stems and leaves. For cooking, you will need the following components:

• mint gruel 200 g;
• water 1 glass;
• sugar 100-150g;
• lemon juice, zest.

The washed plants are crushed with a knife or a blender. All ingredients are mixed in a saucepan, put on the stove, boiled. Remove from heat, leave for 60 minutes, then boil again. Hot liquid is poured into sterilized bottles, corked. Shelf life is 9-10 months.

Mint sauce

To create the sauce you need to stock up:

• honey 3 tbsp. l.;
• fresh mint 50g;
• half a lemon;
• water 100 ml;
• soy sauce 1 tbsp. l.

The lemon is washed, cut into squares, the zest is removed, put in a saucepan. Separately, boil water, pour lemon, insist 30 minutes. Next, pour in soy sauce, melted honey, boil. The cooled mass must be filtered, add chopped mint, leave to infuse.

Melissa for tea

A hot drink with lemon balm can be consumed at any time of the day in any quantity. For tea you will need:

• 1-1.5 tbsp. l. dry lemon balm;
• 1 l boiling water;
• 2 tsp honey.

Melissa is poured with boiling water, insisted, put honey. After thorough stirring, the drink is ready to drink.

Vinegar with lemon balm

You can prepare unusual vinegar using the following ingredients:

• fresh melissa leaves 50-60g;
• wine vinegar 500 ml.

The washed leaves are mixed with wine vinegar, corked, infused for 14 days, shaking the container from time to time. After the solution has become transparent, it is filtered, poured into a bottle.

Melissa liqueur

Alcoholic liqueur on lemon balm is prepared with the following ingredients:

• melissa dried 35-45 g;
• alcohol 90^{o 1 l;}
• sugar 1 cup;
• water 200 ml.

Mint is placed in a container, poured with alcohol, infused for 5-7 days at room temperature. Next, separately prepare the syrup with water and sugar. After boiling and complete dissolution of granulated sugar, the liquid is poured into the tincture. Everything is thoroughly stirred, filtered, poured into a bottle.

Rules and terms of storage

Dried raw materials are stored no more than 1.5-2 years. Herbs are stored in glass jars, paper bags, cloth bags, cardboard boxes, wooden vessels, glass bottles. It is strictly forbidden to store dry products in a plastic container or plastic bag.This is fraught with loss of minty smell and product spoilage.

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