Donna’s Mint Tea
Harvest the leaves from organically grown peppermint plants in the morning shortly after the dew is dry but before the sun is too high or too hot. Clean the leaves and dry in a dehydrator not set over 100 degrees or in a shady warm dry place. Once dry, store the leaves in a dark air tight container. I store mine in various containers. Last year I stored my mint in freezer bags placed inside of a large tin.
The Tea Recipe
Makes 4 cups
- 4 1/2 cups water
- 1/8 cup crushed dried mint leaves (not packed, just crushed, don’t use fresh)
- 10-12 rosemary leaves, broken (these can be fresh or dried)
- 1 sage leaf, cut or torn into tiny piece (sage can be fresh or dried)
Place water and herbs in a 2 quart lidded saucepan. Bring to a fast simmer. Turn heat down to a slow simmer (med-low). Cover pan and simmer for 15 minutes. Strain and serve.
Optional additions to tea:
1 teaspoon of honey
A few drops of lemon juice
For medicinal purposes: 1/2 teaspoon lemon juice