How to preserve the color of chopped mint for garnishing?

Question

Learn how to preserve the vibrant green color of chopped mint. Get a simple trick to stop it from turning black, so your garnish always looks fresh.

Answer 1

To preserve the vibrant green color of chopped mint, blanch it briefly in boiling water, then immediately plunge it into ice water to stop the cooking process. Pat it dry and store it properly.

Detailed Explanation:

Chopped mint tends to darken quickly due to oxidation and enzymatic reactions. Blanching deactivates these enzymes, helping to maintain the mint's bright green color. Here's a step-by-step guide:

1. Bring a pot of water to a rolling boil.

2. Prepare an ice bath by filling a bowl with ice and water.

3. Finely chop the fresh mint leaves.

4. Add the chopped mint to the boiling water for just 15-20 seconds. This brief blanching is crucial.

5. Immediately remove the mint from the boiling water using a slotted spoon and transfer it to the ice bath. This stops the cooking process and sets the color.

6. Let the mint cool completely in the ice bath for a minute or two.

7. Drain the mint thoroughly and gently pat it dry with paper towels. Excess moisture will cause it to deteriorate faster.

8. Store the blanched and dried mint in an airtight container in the refrigerator. A small piece of paper towel in the container can help absorb any remaining moisture.

Pro Tip:

Avoid over-blanching the mint, as this can make it mushy and lose its flavor. The goal is to briefly deactivate the enzymes, not to cook the mint.