Recipe: Mint & herbs tea
Herbal and spiced teas
April 07, 2008
Many perennials are emerging from their winter dormancy and now are ready to be harvested. So it's time for a good afternoon tea.
From the left: Calamint (Calamintha officinalis), Round-leaved mint (Mentha suaveolens), White mint (Mentha piperita), Balm (Melissa officinalis), Horsemint (Mentha longifolia).
Wash the sprigs and put them in a teapot. Pour in 1/2 litre of boilig water and steep for 10 minutes or more. The longer herbs steep, the more intense their flavor.
Serve hot.
 A similar recipe:
Mint sun tea
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