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[Herbal Rootlets]: No. 109 – Candied Mint Leaves

Got mint?! Besides harvesting and drying them for tea, chopping and adding them to salads, and freezing them in ice cubes, candied mint leaves are a great way to use them up! This is a delightful treat to make with your abundance of mint leaves! You can use any kind of mint – Peppermint, Spearmint, Chocolate Mint, Lemon Balm, and Bee Balm leaves are just a few that taste great candied.

These can help to soothe upset stomaches, freshen breath, or use to decorate cupcakes.

To make the candied leaves, you will need:

Fresh mint leaves, clean and dry
1 egg white
Granulated sugar

Fresh peppermint leaves, an egg, white sugar, and a fork on a wooden cutting board

2 bowls
1 spoon
1 fork
1 whisk or fork
Waxed or parchment paper
Cookie sheet
Tin or glass jar to store them in

Start by whisking the egg white until it is bubbly.

Dip the leaves one by one in the egg white then in the sugar. Using a spoon to help coat the herbs makes it easier to cover them well.

Peppermint leaves covered with egg white and sugar, ready for the oven

Place the herbs on the wax paper covered cookie sheet.

Place in a warm oven (around 225 degrees) and dry gently for about 20-60 minutes or until completely dry (this can take a lot longer when it’s more humid).

Remove from the oven and let cool.

Once they are dry and brittle, store them in between layers of waxed/parchment paper in a tin or glass jar.

Candied Peppermint leaves in a wooden bowl

 

Peppermint leaves covered with egg white and sugar, ready for the oven

Candied Mint Leaves

Use up some of your mint leaves to create a delicious candied treat that can soothe upset stomachs, freshen the breath, and decorate cupcakes.
Prep Time 10 mins
Cook Time 1 hr

Ingredients
  

  • Mint leaves
  • 1 Egg white
  • Granulated sugar

Instructions
 

  • Preheat oven to 225 degrees Fahrenheit.
  • Whisk the egg white until it is bubbly.
  • Dip the leaves one by one in the egg white then in the sugar. Using a spoon to help coat the herbs makes it easier to cover them well.
  • Place the herbs on the wax paper covered cookie sheet.
  • Put the cookie sheet in the oven and dry gently for about 30-60 minutes or until completely dry
  • Remove from the oven and cool
  • Once they have cooled and are dry and brittle, store them in between layers of waxed/parchment paper in a tin or glass jar.

 


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