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.Print
FRESH MINT AND FENNEL FROND TEA
- Yield: 4 cups
- 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.
Linda Makiej says
love the photo – beautiful!! and the taste combo – YUM!!!
Your photos are always so beautiful! I love mint and fennel.. May have to make this. 🙂
Melomeals: Vegan for $3.33 a Day says
So pretty… I love your blog!
I'm drinking a glass right now… and it is delicious! Thanks 🙂
Khadeejah Raja says
You keep pushing the flavor envelope in the nicest possible way. Thank you.