Recipes

Magazine Staff

CORIANDER MINT TEA

ANDRIA GASKINS, QUEEN CITY KITCHEN

1 tablespoon fresh cilantro leaves, packed
1 tablespoon fresh peppermint leaves, packed                                                                                                                                                                                                                                                                                                                 1 tablespoon honey
2 teaspoons orange peel (no white pith), coarsely chopped
1 teaspoon fresh ginger, finely chopped

Place herbs, orange peel, and ginger in a cup. Gently crush with the back of a small spoon to release the essential oils. Bring a small saucepan of water to a boil. Pour 1 cup of hot water over the herb mixture and let steep for 5-7 minutes. Strain the tea into another cup and stir in honey. Makes one serving.

PEPPERMINT RASPBERRY TEA

MADGE EGGENA, MILLS GARDEN HERB FARM

1 handful of fresh peppermint leaves

1 handful of fresh raspberries

Bring a kettle of water to a boil. Place the peppermint leaves and the raspberries in a one-quart jar. Pour boiling water over the leaves and berries. Leave the brew to steep overnight. To drink, strain the leaves and berries and reheat, or pour the tea over a cup of ice.

 

 

 

 

 

 

 

 

 

LEMON BALM BLEND

MADGE EGGENA, MILLS GARDEN HERB FARM

1 handful of fresh peppermint leaves
1/ cup of fresh lemon balm leaves

Bring a kettle of water to a boil. Put the peppermint and lemon balm leaves in a teapot. Pour boiling water over the leaves and steep for 3-5 minutes. Strain the leaves and pour the tea into mugs.

 

SWEET SOOTHER

DEBORAH MOORE CLARK, MASTER GARDENER

1 handful of fresh lemon verbena leaves
Honey to taste

Bring a kettle of water to a boil. Pour boiling water over the lemon verbena leaves and let steep. Strain the leaves, pour the tea into mugs and add honey to taste.

 

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