Fresh Mint, Lemon, and Floral Tea
One fortuitous day, a dear friend, Jane Packard, asked me if I wanted to stay for tea, and I almost balked because of a busy schedule. Prioritizing a friendship over a to-do list, I quickly changed my mind, and on many levels, I was so happy I did. My friend excused herself to go outdoors and pluck a few fresh mint leaves off her Living Classroom transplants. * Then, after filling the kettle, steeping the mint, squeezing the lemon juice, and adding a dollop of homegrown honey, we had the most glorious mint lemon tea. The difference between fresh and dried mint leaves cannot be understated. I was so hooked that I went out and planted a seedling of Moroccan mint, so I could harvest fresh leaves at my whim. Then, days later, this recipe hit a turning point when another friend, Tina Walia, suggested I grow lemon verbena, a medicinal shrub, to flavor my tea with a hint of lemon. Even my dentist was glad to hear of a remedy to satisfy a lemon craving without acidic lemon juice eroding tooth enamel. But in hopes of leaving my stamp on this recipe, I searched for an edible flower to complement the cooling sensation of mint and the citrus notes of lemon verbena. Many have chosen rose petals, but I opted for the mildly sweet, overlooked Italian oregano buds. Voilà! A tisane was born. *See note below.
Ingredients
- MINT, LEMON, HONEY TEA:
- 15 fresh spearmint leaves, I like Moroccan mint, but any will do
- 1 T. fresh squeezed lemon juice, I use Meyer lemons, but any will do
- 1 t. high-quality honey
- 12 oz. distilled water
- MINT, LEMON VERBENA, FLORAL TEA:
- 15 fresh spearmint leaves, try Moroccan mint if you can find it
- 6-8 fresh lemon verbena leaves.
- ¼ t. Italian oregano buds or other edible flowers like rose petals or Signet marigolds.
- 12 oz. distilled water
Directions
- Step 1 MINT, LEMON, HONEY TEA: first, harvest your spearmint if you happen to grow your own herbs. This is best done in the morning after the dew has evaporated and after the plants have had a chance to restore their essential oils and nutrients.
- Step 2 Regardless of your source, whether it’s homegrown or store bought, fill a microwavable mug with the honey and lemon juice. Stir well until the honey dissolves, and then, add the washed spearmint leaves and water. Microwave for 1 minute, 30 seconds or until hot.
- Step 3 Alternatively, you can use a tea kettle to heat the water and pour over the lemon juice, honey, and spearmint. Whichever method you use, let the tea steep for 5 minutes or until the tea is as concentrated as you’d like. Remove the mint if the leaves bother you and if you opt for a milder tea. I prefer not to since I enjoy this tea strong. Enjoy!
- Step 4 MINT, LEMON. VERBENA, FLORAL TEA: harvest your spearmint, lemon verbena, and oregano buds if you happen to grow your own herbs. Regardless of your source, whether it’s homegrown or store bought, fill a microwavable mug with the washed spearmint, lemon verbena, oregano buds, and water. Microwave for 1 minute, 30 seconds or until hot.
- Step 5 Alternatively, you can use a tea kettle to heat the water and pour over the spearmint, lemon verbena, and oregano buds. Whichever method you use, let the tea steep for 5 minutes or until the tea is as concentrated as you’d like. Remove the herbs if they bother you and you opt for a milder tea. I prefer to with this tea since these herbs are already potent. Enjoy!
For a soothing, herbal tea that aids with digestion try my Fresh Mint, Lemon, Honey Tea or my Fresh Mint, Lemon Verbena, Floral Tea. Other than digestion, lemon verbena helps you decompress and alleviate stress. And the secret ingredient are the floral Italian oregano buds!
NOTE ON LIVING CLASSROOM AND THEIR MINT TEA LESSON:
Living Classroom is a phenomenal non-profit organization whose charter is to “inspire children to learn about and value the natural world through garden-based education.” Their “TK-8th grade lessons teach environmental literacy through hands-on garden-based lessons in edible and native gardens cultivated at each school.” Jane’s mint was transplanted from a Living Classroom garden, which she was hosting at her yard until it had rebounded and recovered. This plant had been used for a Living Classroom lesson, called Herbal Tea, where students learned to pick leaves and brew their own mint tea. In this lesson, the children practice using all their senses: taste, smell, and touch. Naturally, the chocolate mint variety is usually their favorite! If you live in the SF Bay Area, please consider getting involved with this transformational organization. Click here for more information.
NOTE ON VARIETIES OF OREGANOS:
Note: the taste of oreganos can vary greatly according to their subspecies or cultivars. Mediterranean or Greek oregano is highly pungent and has a spicier taste, and because of its flavor profile, I do not recommend it for this tea. Since Italian oregano is milder than Greek oregano and has a more aromatic, sweeter flavor, it is my cultivar of choice for this tea.
NOTES ON EDIBLE AND NON-EDIBLE MARIGOLDS:
Note that not all varieties of marigolds are edible. Those species that are deemed edible are the Signet, Pot, and Mexican Mint Marigolds. The non-edible species are Aztec, Lemmon’s Marigold ‘Compacta’, Perennial, White, Vanilla Cream, and Glandular Cape Marigolds. Many of the non-edible marigolds above have toxic compounds that cause GI upset as well as allergic flare-ups.
GARDENING TIPS ON SPEARMINT:
Spearmint is typically invasive and should be planted in a pot, planter box, or container to control its spread. Otherwise, it will send out runners that will take over a bed. Because of its deep, expansive root system, mint often gets root bound in a pot and needs to be frequently dug up and cut back to encourage healthy, new growth. If water has a hard time penetrating the root ball, that’s a sign that your roots may be constricted. And if you are concerned about your roots breaking or constraining a pot, you can always buy breathable grow bags of any size on Amazon. I have had success nesting my grow bags in larger pots and removing them for watering until a good soak pours out. With a nice wooden or metal label, the ensemble is quite lovely!