While in the first trimester of pregnancy, I am craving things that are fresh, like fruit and mint!
I love mint in general and have an abundance of it growing in my herb garden, it smells great, but I never really know how to take it from plant to practical use.
There are several uses for mint around the house, keep a few springs in your fridge or freezer to freshen things up. If you’re not pregnant, summer is a great time to make mint juleps!
But one of my favorite uses for mint is making mint tea:
For this you will need:
- A way to dry the mint leaves (you may also use fresh mint leaves)
- A tea infusor
To dry the leaves:
Dry the mint in the oven by warming the oven for 20 minutes at 140 to 200 Fahrenheit. Put the herbs on a cookie tray or baking sheet and turn the oven to the warm setting for 20 to 30 minutes or until dry.
- Use a dehydrator
- Hang the mint in a dry, dark and warm area. Make sure that the herbs are dry and clean before you hang the mint tied together in a paper bag. Hang for two to three weeks until dry.
To store the Mint:
Store the mint whole in glass jars and cut as needed.
To make Mint Tea:
- Cut a rounded teaspoon of dried mint leaves into an infuser or strainer.
- Put the infuser into a teapot. Pour 2 to 3 cups of boiling water into the teapot.
- Steep the mint for 3 to 4 minutes and then take the strainer out.
- Discard the leaves.
- Let it cool and drink.
To use fresh Mint in tea:
Boil a cup of water in your kettle.
Place mint in the bottom of the pitcher, pour boiling water in.
Let seep 3-5 minutes, if you want to add sugar, now is the time to do it.
A 1/4 to a 1/3 cup of sugar sweetens an entire pitcher.
Once your tea has seeped, fill with cold water and place in fridge until you are ready to serve.
Pour over ice and enjoy!