I have been growing mint plant on the deck this summer. For one, I love anything mint, for two, I found a chocolate mint plant and just had to impulsively buy one when I saw it outside of a grocery store. Since replanting them in one pot, they have overtaken the pot.
I have been searching for a use for all of this mint besides bath salts. I mean, it is only about 10 degrees cooler than Hades in Oklahoma this year in June. Way too early for this nonsense, and a hot soothing mint Epsom salt bath is the last thing on my mind. We have endured the Mississippi Delta heat, Erica (bless her little kitchen heart), Ron and his family still tolerate it and we have lived through 9 Oklahoma summers, but this year is different.
Love our lawn crew, but it makes me a little sad when I see someone else taking care of the lawn. Hit me up if you live in the Tulsa area and want the name of our company, they do a great job. But, for as long as I can remember, Andy’s lawn has been his source of pride and joy. This year is so hot, he willingly gave up lawn maintenance.
Anyway, the moral of this story is that whenever the lawn guys roll up I always feel the need to offer them something to drink. Anyone who knows me knows that you can’t get out of my house without being offered a drink or something to eat. I call it common courtesy, but somehow I think it rarely happens for service industry workers.
Gatorade? Water? Soda? They always respond with gratitude and politely refuse, we have that in the cooler. Same conversation every week. So this week I was going to be prepared with something I knew they didn’t have in the cooler. Mint tea!
I figured I had time to water the herbs before harvesting the mint so they would be plump and perky. Then I could wash it, steep it, photograph it, and chill it before they got here.
No siree Bob! They were here about 4 hours earlier than usual. I call that smart on their part! Trying to beat some of the afternoon heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10 Cups
- 1/2 cup packed fresh Mint Leaves, cleaned and removed from stems
- 10 cup coffee pot full of Water
- Lightly rub mint leaves between hands to release some of the mint oil.
- Place rubbed leaves into coffee pot.
- Run coffee pot to allow only hot water to run into the pot.
- Allow mint leaves to sit in hot water for at least 20 minutes,
- Strain and refrigerate. Leaves can also be left in tea to increase mint flavor.
- Sweetened as desired and serve over ice.
- Serving Size: 1 Cup
- Calories: 0