Mint drying persevation.
Clean the mint and separate the leaves from its stems. Lay them on any paper and leave in a dry place for few days. It took 3 days here in Lahore for drying and few minutes in sun to makes them crispy.
Put them in air tight container and feel the magical aroma/flavour in your desi cuisines.

Crush them with hands and use it where you normally add fresh mint.
Sprinkle it on salads like kachomar salad,
rice dishes like biryani or tahiri
Raitas like mint or vegetables raitas
Etc.
This is one of my everyday herb for Pakistan dishes.

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