The unusually warm spring we’ve had here in the Midwest has sparked the mint in my herb garden into prolific growth. First, the plant was bright-green and bushy, but it’s now grown a bit leggy. I figured I need to pinch a bunch of the stems back to promote more compact growth … but what to do with all that mint? Ahhh, yes: mint tea. [To be precise, this is a tisane, or herb infusion.] With a spritz of fresh lime juice and a bit of local honey, this is as refreshing as it is delicious.

mint and lime tea
(makes 6 cups)

12 sprigs of fresh mint, about 4-5 inches long
6 cups of water
juice of 1 lime
2 Tbsp. honey or to taste

In a pitcher, place the mint sprigs and mash them around with a wooden spoon to bruise the leaves and release flavor. Bring water just to the boil; pour over mint and let the mixture cool to room temperature, about 1 hour. Strain the tea, discard the mint and add lime juice and honey or agave nectar to taste.