The Woods Group are hosting an ‘open garden’ party on Sunday, and will offer little tours through the woods garden plot areas for local neighbours. It’s not the best time of the year for our collective patch which really is best in the spring time and is full of flowering spring bulbs (snowbells, hyacinth, daffodil, narcissus, and tulips galore!) as well as early perennials such as campanula, columbine and lungwort. In early July everything’s looking pretty flagged out – so we have to appeal to their memories and imagination. To compensate the plan is to provide fresh garden-grown mint tea. I’m going to prepare two batches – one served cold with lavender, and another served warm with honey and lemon. Yum!
Mint Tea Preparation & Variations
Crush fresh peppermint and steep in boiled water for 5 minutes. Don’t be tempted to steep for longer, as this can lead to discoloration and darkening of the liquid.
Strain the steeped mint from the water. Another option is to add black or green tea to accompany the mint, if desired.
Garnish the strained mint tea with a sprig of dried lavender. Add mild light honey to taste.
Mint & lavender tea is best drunk chilled.
For a combination steeped version with lavender, a ratio of 3 portions min to 1 portion lavender (75% to 25%) can be used.
Be careful to use lavender sparingly, as it can be overpowering.
Alternatively, a pure mint tea liquid can be combined with slices of lemon (but not lemon juice!, which would make it bitter). Lemon & mint tea can be enjoyed hot or cold.
Fresh berries – strawberries, blueberries, raspberries – can be added to mint tea. Berry mint tea is best enjoyed chilled. (Pre-chill the fruit before adding to a cooled batch of mint tea; if using strawberries make sure to slice them.)
Addition of a light and mild flavoured runny honey (like acadia or orange blossom honey) is always welcome.