I love adding mint to my non veg curries and chutneys. But many times when I search for mint in the refrigerator, I find that the fresh bunch of mint has already turned black and smells funny within a few days.
So here is an easy trick to extend the shelf life of not only mint but also other herbs.
If you plan to use the entire bunch within a week:
Loosen the mint bunch if it is tied into a tight bunch. Fill a glass with little water (approximately 1 inch depth) and make the mint bunch stand in it. Leave it in the refrigerator. This will keep the mint last longer. However if you want to preserve it for longer than a week, freeze it like shown below.
For longer shelf life: (up to 2 months)
Separate mint leaves from their stalks. Wash them in small batches in water a few times to remove all dirt and debris.
Spread on paper towels and gently pat dry with more paper towels. Avoid bruising the leaves a lot.
Loosely pack the leaves in an air tight box or ziploc bags.
Close and freeze. They last a long time and no more blackened mint leaves.