Last year I was gifted with a snip of a moroccan mint plant that was actually brought here from Morocco. The guy must have loved his plant to be willing to take it on the plane with him. I planted it by the tree of hope in the front yard which is expanding to include edibles...my secret project to create a front yard edible landscape without the neighbours noticing. The plant has grown nicely so that it is time to harvest it. I would love to harvest enough to be able to drink mint tea all year long. There will be a later post on how to dry mint leaves, but in the meantime here is a little recipe I found on epicurious for making moroccan mint tea. I changed it up a little:
1 Tbsp. loose chinese gunpowder green tea
5 cups boiling water
Honey to taste
1 large bunch fresh mint ( 1 ounce)
Put tea in pot and pour 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, leaving the tea leaves in pot.
Add the remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in honey and mint sprigs and steep 3-4 minutes.
On the running front.....
Had a nice hard run up garbage hill last night. I tore it up out there....as much as a 45 year old woman can tear it up that is. A thought came that I should do an honour run and that felt right.
104 Erin Schanen the Impatient Gardener
3 hours ago