Rinse mint gently with fresh tap water. Remove any dirt, damaged leaves, and thick stems. Dry thoroughly using a salad spinner or pat dry with a clean towel.

Arrange mint leaves in a single layer on dehydrator trays. Do not overlap. Use mesh tray liners to prevent dry, light, smaller leaves from falling through the trays. Set dehydrator to 100°F (or “herb” setting). Dry for 1–4 hours.

The mint is ready when it is dark green, brittle, and crumbles easily, retaining its aroma. Allow the mint to cool down before you store the leaves in airtight containers. Residual heat can cause condensation, spoiling the mint.

Gather mint into small bundles and tie with kitchen twine. Hang upside down in a warm, dry, dark, well-ventilated area for 7-14 days. You can also hang the bundles inside a brown paper bag with holes for faster, cleaner drying.

Preheat oven to the lowest setting (around 170°F). Line a baking sheet with parchment paper. Spread mint leaves in a single layer.

Prop the oven door open to allow moisture to escape and dry for 1–3 hours, checking every 15 minutes. Mint can burn very quickly, so keep an eye on it. The leaves are fully dry when they feel brittle and crumble easily. Allow the mint to cool down before you store the leaves in jars or plastic bags. Residual heat can cause condensation in the jars, spoiling the mint.