Fresh mint, whether plucked from your backyard herb garden or purchased fresh from the market, wins hands-down in flavor, aroma and versatility over its dried counterpart. You can sprinkle fresh mint liberally in green salads, add it to iced tea, chop it and sprinkle it over vanilla ice cream or use it to flavor a succulent pork roast. Fresh mint is best used as close to the harvest date as you can, but the leaves will last for several days when stored properly.
Rinse any debris off the mint stems and leaves.
Slightly dampen a paper towel. Squeeze out any excess water; the towel should not be soggy.
Untie the mint bunch so the leaves have a little room to breathe. Keeping the stems and inner leaves crushed together could cause spoilage to occur more quickly.
Lay the leaves on one end of the paper towel and gently wrap the towel around them to cover.
Place the wrapped mint leaves into a plastic bag. Do not seal the bag tightly, but allow some air to circulate so the leaves will not begin to rot.
Place the bag in the refrigerator. You can store mint leaves in this fashion for three to four days.