The mint has now been harvested and the herb garden has been prepared for winter. Now that we have all these herbs that need to be used up, many people don’t know what to do with them. Thankfully I got to use up a lot of them for Thanksgiving but most of the rosemary, sage and thyme have been put in the freezer to be used for the upcoming holiday feasts.

As for the mint; I decided to slow dry it and make a jar of Mint tea that I can joy all winter long. Is there anything better than mint tea after a big dinner? I’ve always turned to Mint tea when I feel bloated which helps soothe the stomach. All of my meals for the next couple of months are going to get quite hearty, so mint tea is a must to have on hand.

It’s so simple to make homemade Mint tea, it kind of makes you wonder why you spent all that money buying mint tea in the past. All you need is a bunch of fresh mint… a little bit of time and you’ll be on your way to enjoying the freshest cup of mint tea.

INGREDIENTS:

DIRECTIONS:

  1. Preheat your oven to 200°F (or at the lowest setting).

  2. Wash your mint thoroughly and pat dry.

  3. Spread out your mint leaves in an even layer on a baking sheet.

  4. Bake for about 2 hours, or until completely dry. If it is not dry after 2 hours, keep baking and checking every 15 minutes until crispy.

  5. Remove from oven, and let cool. Once cool, crumble leaves into a jar.

When you are ready to make a cup of tea, add a tablespoon of dried leaves into hot water. Let steep for 3 to 5 minutes. When not in use, store your air-tight jar of dried leaves in your pantry.

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