Full-Flavored Mint

Mint is almost nothing but scent

Try biting into a fresh mint leaf and notice what happens in your mouth. Not sweet, not sour, barely bitter. Not much happens, really. Everything you recognize as mint comes through your nose: carvone, limonene, and a range of other volatile compounds.

With bay leaves or oregano, a base flavor remains after drying—a hint of resin, a touch of bitterness. Mint doesn’t have that. Take away the scent, and all you’re left with is green debris.

Open the jar and you’re instantly in the garden

Volatile means: gone as soon as it gets warm. So blowing warm air through a container of mint leaves removes both the water and the aroma—only you see the water evaporating. Hence the reflex to put dried mint with the tea instead of with the herbs. That’s not just a habit; it’s a valid conclusion. There’s nothing left in it for cooking.

We pick the leaves, freeze them within a few hours, and extract the ice directly as vapor under vacuum. The leaves never exceed room temperature. The carvone remains locked in the cell and is only released once moisture is reintroduced.

The color is a telltale sign. Chlorophyll doesn’t survive heat, so the pale color of ordinary dried mint is proof of that. These leaves are still bright green—and they’re still leaves, not a powder mixed with stems and pith.

Adjust your portion accordingly: use about a teaspoon where you’d otherwise use a good tablespoon of fresh-cut mint. Anyone who throws in a generous pinch, as they would with regular dried mint, is way off the mark. This also changes the conversation about price. Per jar, it seems like a lot. Per plate, it isn’t.

Mild green mint for cooking

A quick note on what kind of mint this is. Green mint isn’t the sharp, cooling mint found in peppermints or toothpaste. That cooling sensation comes from menthol, and peppermint is full of it. Spearmint is rich in carvone, a completely different compound, and contains hardly any menthol. The result is milder, sweeter, and more rounded.

No tingling on your tongue, no cold rush in your mouth. It’s the mint that adds freshness to a dish without overpowering it. Peppermint would run right over it. Spearmint blends in just right.

The leaves rehydrate in seconds in anything moist, and that opens up a whole new world in the kitchen where mint belongs—a world dried mint has never reached: labneh and yogurt, tabbouleh, peas and baby carrots, cucumber, strawberries, watermelon, cold potato salad. Lamb, but taken off the heat. And tea, of course—only now it smells like the plant itself, not the box.

All year round, without a plant on the windowsill

You know how it goes. A mint plant from the supermarket, picked clean in one go, the rest drying out next to the faucet. Or a bag of fresh leaves that ends up slimy at the bottom of the vegetable drawer four days later.

This little jar just sits in the cupboard. Good for two years. One word on the label: mint. Naturally dried, so no anti-caking agents, no color preservatives, no sulfur. Just like everything else we make.

Ingredients

Freeze-dried spearmint

Allergens

This product contains no allergens.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.