Mint syrups and jellies always go over well around here. The syrups can be used on pancakes and such of course, but they are also fabulous in any sort of tea or cocktail. I add some to the punch I make for the winter holidays. They go well on fruit salads too. I also love to make lots of herbs into wine and beer. But if you aren’t already a brewer (or know one who might trade you a bottle or two for supplies) it is a learning curve in order to preserve. Candied mint and lemon balm leaves would be good too. As would a fruit leather made from them (with or without actual fruit). You could also make it into wet potpourri, by layering and packing in salt. This type of potpourri keeps its smell for months. Infuse them into some oil for cooking or can them in oil. You could also make candles out of them, for burning later.

how about mint chutney? never made any myself, but I’ve eaten plenty and it’s delicious. actually, I don’t think I’ve had any kind of chutney that wasn’t delicious.

A lot of herbs store well in ice cubes. If you have the freezer space, you can chop ’em up and add pre-measured amounts to each slot in an ice cube tray.

When you’re using them for cooking you can add whatever amount you need by simply tossing in the right number of cubes. Or, in the case of beverages you can add cubes that will both add flavor and make the drink cold (lemon balm, for example).

To use the cube method you need to make sure the herb stays in the cube. Any part of the plant that isn’t covered in ice will freezer burn and turn black pretty quick. The easiest way to do that is to fill the slots with herbs and water almost to the top, freeze them and then add just a bit of water to the top and toss ’em back in the freezer (to insure the herbs are totally enclosed in ice).

@ridgetop here is a link to making peppermint extract.

“http://www.ehow.com/how_5414119_make-peppermint-extract-leaves.html

Mint simple syrup

“http://www.thewannabechef.net/2011/08/03/how-to-make-mint-simple-syrup/

Mint Jelly. Although my question is if there is a substitute for the green food coloring.

“http://www.ehow.com/how_4680221_old-fashioned-mint-jelly.html

Apple mint jelly sounds scrumptious. I already decided I wouldn’t use the green dye – and I think the color of the jelly is okay without it. I have three mints to try. Mint Julep, Chocolate Mint, and Peppermint. I am excited to try it.