does anyone have any tips how to preserve mint which also preserves the flavour- obviously other methods than drying it 
?
there is only so much mint sauce one can eat and freezing which works fine with parsley and chives did turn my mint into a tastelss mush last year... 
What are the reasons for wanting lots of mint .. is it as a falvouring essence ? Is it to be able to reproduce mint flavoured leaves as if off the plant ?
If it is the former besides all the various preserves already mentioned try layering a screw top jar with lots of quality tip leaves and then once full with pressed down leaves fill up the jar with honey to get a sweet mint honey for all sorts of drinks and adding to soups , stews etc or making mint honey glazes .
I'd also have ago at doing the same again but this time use a bottle of decent vodka to leach out the oils ..gotta be a good night cap neat and pudding /ice cream falvouring but I suspect it will taste slightly bitter in heated food cooking ( it does when added to shrimps that are cooked in butter and beaten egg )
I'd also try another way if you have a vacuum sealer ( £ 20 or so from the likes of Aldi , Lidel ,Wilkinsons perhaps a store that sells JML products or even look on line ) I have a four year old Biffinet jobby and use heavy duty embossed v ac bags as they last well and can be reused abiet in a smaller size.
I'd wash ther mint tips and fil a bag then vacuum seal them and bung them in the freezer .. the volatile mint oils /escence will not evaporate on the vac sealed bag .
Those heavy duty bags come from a company called weschenfelder.co.uk /catalog/848/embossed_ribbed_bags]
I seal up a new bag when it is empty then cut in in half then quarters then seal up the free edges to make smaller bags and then use the smaller bags to store small amounts of Nescafe instant coffee ( I'm the only one that drinks coffee in my house ) I also store small packs of ground up home grown corriander seed, dried parsley , sage , tyme and a whole host of other stuff .
Finally if you have a pressure cooker like mine I can attach a small high temp reinforced clear hose to the pressure outlet nozzle where the weight fits on and from there it's an easy step to distill the steam and oils coming off a boiling pan of minh and water down into a glass bottle having run the pipe in a couple of coils immersed in a sink of cold water to condense the distillate & get a strong mint essence .
