Where I grew up, Meadow Tea is about as common in summertime as ice cream, swimming pools and running barefoot through the grass.
It’s simple to make, if you’ve got access to a large patch of mint. And if you know anything about growing the stuff, you’ll know that any patch of mint is a large one.
Mint is impossible to kill and spreads like wildfire. It’s probably not an exaggeration to say that one patch of mint could fill an entire meadow over the course of time.
Maybe that’s why this mint tea is commonly called Meadow Tea…
How to Make Meadow Tea
These instructions came directly from my own mother, who has brewed Meadow Tea for decades. She introduced my boys to this official country drink of summer, and now I regularly discover large piles of mint in our kitchen, picked by small hands that can’t wait to hold a glass of ice cold Meadow Tea.
- Collect enough mint stalks to fill a plastic grocery bag about ¾ full.
- Bring a large pot of water to a boil.
- Wash the mint thoroughly under running water (extract all bugs, dirt, weeds, etc.).
- Trim off the root ends of the stalks (where there are no leaves).
- Add clean mint leaves to the boiling water, fully submerging all the mint.
- Boil for 30 minutes over medium heat.
- Reduce heat and simmer for another 30 minutes.
- Turn off heat and allow the tea to cool on the stove top.
- Remove mint and strain the tea into a pitcher (or two).
- Add sweetener of choice, to taste. (I generally use 5-6 squirts of clear stevia per gallon.)
- Refrigerate, or to serve immediately–pour the tea into a glass filled with ice cubes.
Optional: Add freshly squeezed lemon juice or Lemon oil. I love one drop of Lemon oil in my glass of Meadow Tea.
Happy summer, y’all!
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…