There are several vegetable trimmings that just don’t belong in an all-purpose homemade stock: cilantro, lemongrass, ginger, mint and fennel, among other ingredients. Their flavor is either too strong or incompatible with the flavors of traditional root vegetable trimmings. Using these ingredients to make fresh tea is a great way to use up these delicate yet potent leftover ingredients, and a healthful way to enjoy their clean and crisp flavors. When making fresh tea, use very hot (but not boiling) water—it can break down and destroy the herb’s beneficial oils and unique medicinal properties. I made this mint and fennel tea the other day and it tasted fantastic. It yielded a beautiful pale green color and the flavors complimented each other perfectly.
10-12 mint leaves, cut chiffonade
handful of freshly cut fennel fronds and/or fennel pieces
4 cups very hot water
Combine all ingredients into a small saucepan or stump teapot. Steep for 20 minutes. The herbs can be reused several times for fresh tea throughout the day.