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How to Julienne Mint

by Chance E. Gartneer

Mint, often relegated to being a culinary afterthought with either its leaves scattered about a plate or a sprig perched atop a cocktail, usually adds more visual and textual appeal than actual taste. Julienning the mint, which is the process of cutting or slicing the leaves into small strips, allows the aromatic herb's flavors to blossom. Julienned mint infuses your creations, both edible and drinkable, with a biting freshness while also adds a touch of color.

Pick the leaves from a sprig of mint. Rinse the leaves and pat them dry with a clean towel or paper towels.

Stack five or six mint leaves on top of each other. Roll the stack up lengthwise, aligning the leaves stems.

Hold the bundled leaves firmly against the cutting board, rest the knife's tip on the board. Pull the knife back over the end of the bundle, cutting through the bundle's tip.

Continue pulling the knife backwards across the bundle, slicing the bundle into 1/8- to 1/6-inch pieces until you reach the stacked stems.

Turn the bundle around, then repeat Steps 3 and 4.

Items you will need
  • Towel
  • Cutting board
  • Chef's or sharp knife

Tip

  • Wrap the julienned mint in a damp paper towel, place in a resealable plastic bag or container, and store in the refrigerator for two to three days.

About the Author

Chance E. Gartneer began writing professionally in 2008 working in conjunction with FEMA. He has the unofficial record for the most undergraduate hours at the University of Texas at Austin. When not working on his children's book masterpiece, he writes educational pieces focusing on early mathematics and ESL topics.

Photo Credits

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