How to Make Mint Tea

step one

Gather organic mint from your kitchen garden, cutting near the base of the stem or just above the leaf node about 1/3 of an inch from the ground. Strip the leaves off the bottom few inches of a bunch of mint stems, tie with twine, and hang to dry in a cool and dark-ish place for a minimum of 7 days.

step two

After a minimum of one week, check to ensure that the mint leaves are completely dry. Gather a colander and a plate.

step three

Gently strip the mint leaves off each stem directly into the colander. If leaves don't come right off the stem, this is likely a sign that the mint isn't dry enough at this point for preserving.

step four

Using your hand or a mortar, break the leaves into smaller pieces, slowly pushing them through the colander and onto the plate below.

step five

Fill up an amber (or dark-colored) jar with the crushed mint leaves and store in a cool and dry place. (Amber jars keep out light, which helps to preserve the flavor and freshness of the tea.)

To make tea, use a fine strainer or reusable tea bag, fill with about one tablespoon of the crushed mint leaves, steep in 6 to 8 ounces of boiling water, strain, and drink up!

Then pat yourself on the back—you just achieved a major kitchen-garden-to-table milestone: homegrown organic tea!