My daughters like to make mint tea using the fresh leaves from our rather bedraggled mint plants. I know mint is invasive, but mine seems to be lacking in ambition. Still, we have enough for tabouli, keftes, and tea, so I’m not complaining.
Yesterday was the first day of school, and Mira went straight into the garden when she came home. She came back in trailing kale, nasturtium flowers, and mint leaves. She ate the kale and nasturtiums straight, then asked for some hot water and a clear jar to make tea with her mint. We always brew this in clear glass jars because it’s fun to watch the mint leaves float in the water and so we can enjoy the beautiful golden green color of the tea.
When it was brewed and sweetened, she took a glass of it out to our garden table and pronounced it perfect. Then she told me to write it up and call it Sipping After School. So, here we are.
Fresh Mint Tea for Sipping After School:
- Pick a big handful of fresh mint leaves. They don’t need to be pretty; even spotty or wilted ones will do.
- Put the mint into a large Mason jar. It’s fine to bruise it a bit and squish it as you’re pushing it into place.
- Boil water and pour that over the mint, filling the jar.
- Let steep for a few minutes, at least until the mint leaves sink to the bottom of the jar, or longer for more flavor.
- Pour into a mug and add honey to taste.
- Sip. Relax. Repeat.