You can make herbal infusions from either fresh herbs picked from the garden or from dried herbs that you have brought or dried yourself.
They are incredibly simple to make and something we often take for granted. For the perfect brew, Jekka recommends using boiled, not boiling, water and steeping one bag or a few fresh leaves per cup for three to five minutes. You can sweeten with honey or sugar to taste. Best served without milk.
The example below is for the classic mint tea, or herbal infusion, using Desert Mint (Mentha longifolia subsp. schimperi) that was brought to Jekka by a visiting tea connoisseur. This recipe goes along with the herbs in our Jekka's Perennial Collection Herb Box but if you do not have this variety you can substitute the mint for other herbs or a combination of herbs to make your perfect blend.
- 5 fresh leaves or 2 small sprigs washed and patted dry of Mint
- Boiled not boiling water (enough to cover)
- A cup or a tea pot with lid to prevent the steam escaping, which contains many of the volatile oils (we use a cafetiere in our Master Classes)
- A tea strainer
- Honey to sweeten if required
- Put the mint leaves into a cup or a teapot depending on how many you are serving.
- Pour over freshly boiled water. The water should be just off the boil, as vigorously boiling water disperses valuable volatile oils in the steam.
- Cover and infuse for 5-10 minutes, strain using a tea strainer or a herb tea mug.
- Drink the tea while warm with sweetened honey if required.
Wish to learn more about Herbal Infusions? See Jekka's Guide to Herbal Infusions.