Play barefoot in the grass on an early summer’s morning. Let the fresh dew tickle your feet as you tiptoe gently into the garden.
The bounty of summer fresh herbs, fruits, and flowers can provide the inspiration for so many delicious elixirs and brews. Iced or hot, fresh herbal teas are the blessings of summer, offering delicious living tea experiences. Harvest herbs fresh from the garden, or dare to delight in wilderness foraging. Take a moment to savour the green herbal blessings of summer, close your eyes and breathe in the blossom.
1 cup fresh organic Lemon Balm leaves
1/4 cup fresh organic Lavender buds
¼ cup organic or wild chamomile flowers
1 cup Wild Rose petals
1/2 cup Wild Mint leaves
Lemon Frost bite
½ cup fresh organic Lemon Balm leaves
½ cup fresh organic Lemon Verbena leaves
1/2 cup fresh Wild Mint or organic Spearmint leaves
1/2 cup fresh organic Bee Balm (Bergamot) leaves
½ cup fresh organic Orange Mint leaves
½ cup fresh organic Lemon Basil leaves
¾ cup fresh organic Anise Hyssop leaves
¾ cup fresh organic Sweet Cicely leaves
a few fresh organic Fennel sprigs
Method: Harvest the herbs when they are at their peak. Gently rinse in cool water and use immediately.
To make a pot of tea, bring 6 cups of water to a boil. Pour the boiling water over the herbs and steep, covered, for 5 to 10 minutes. Strain the tea and serve hot, or chill it for at least 30 minutes and then pour over a glassful of ice and serve.
Alternatively, you may toss several handfuls of fresh herbs into a pitcher of cold water and refrigerate it for several hours. Strain tea as you use it, leaving the rest to continue steeping. This tea keeps in the refrigerator for 3 to 4 days.
Red Clover Lemonade
4 cups wild Red Clover blossoms
4 litres pure or filtered water
2 cups local honey
1 ½ cups organic lemon juice
Method: Place the blossoms in a pot on the stove and pour in the water. Bring the water to a gentle boil, reduce heat and simmer softly for 10 minutes. Add honey and stir until it dissolves. Place the pot and its entire contents into the refrigerator overnight. In the morning, add the lemon juice and serve chilled.
1 organic lemon
1 small bunch fresh organic Rosemary sprigs
1L (4 cups) boiling water
Local honey, to taste
Method: Use a zester to remove the rind from lemon.
Place lemon zest and rosemary in a teapot and pour over the boiling water. Set aside for 5 minutes to infuse. Strain evenly among serving glasses. Serve immediately with honey, if desired.
Anastasia Akasha Kaur Malay is a new farmer who lives by the sea in Nova Scotia, Canada with her husband where they raise chickens, turkeys, goats, and children. She shares her passion for life on her blog Keeping It Real.
Rhythm of the Home is an online magazine for families that focuses on creating with children, nature explorations, seasonal celebrations, conscious parenting, and mindfulness in all that we do.