Lavender showed up in my mail box, thanks to Bee.
My poor mailman must have loved delivering this package. He probably didn't sneeze his lungs out for a change and instead inhaled a wonderful bouquet. I will ask him the next time I have the courage to go out and meet him; after the last package of masala he delivered, I am still hiding from him.
I loved the aroma of lavender. I can now identify that wonderful whiff I get from my neighbor's yard every time the wind blows with it something other than the smell of grilled hot dogs or seared meat.
The mint in my yard was also begging to be
annihilated picked and lovingly used. What?! You are surprised that mint grows in my yard? It fulfills all the required conditions. Which also means it is an obnoxious weed whose roots can travel for miles under the soil.
So yes, I made tea. Not just an infusion but real tea.
Lavender Mint Tea
- 1/2 teaspoon dried lavender flowers
- About 2 tablespoons fresh mint leaves, loosely shredded by hand
- 1/4 tsp orange pekoe black tea leaves
- 1 cup boiling water
- Combine the herbs and the tea leaves in a teapot.
- Pour boiling water into the teapot and allow to steep for 3-5 minutes.
- You can have it hot with honey or lemon. It is delicious.
- Or you can cool it and have it over ice. Again, with honey or lemon, as you wish. Either way, remember to strain it before you enjoy it!
This lavender had a lovely sweetness about it that the tea did not need any honey or lemon. In any case, I have my tea sans sugar or honey.
This tea can be had as a simple herbal infusion if you skip the tea leaves.
The last photo is my entry to Click: Coffee and Tea
Grow Your Own? Whatever are you talking about?!
Update: I am also sending this refreshing tea to the Flower Power Girl, Rachna of Soul Food, who is hosting JFI this month. The theme is Edible Flowers.
Are you missing out on the fun here at IFR? Subscribe to my feeds using Google Reader or Bloglines. Taste of India seems to be having some problems with getting the latest updates on my feeds.