When we moved to Plainfield, Vermont from our rental in East Charlotte, Vermont, we brought our spearmint and peppermint with us. Our mints joined the existing lemon mint, chocolate mint, and what I refer to as heirloom mint in the kitchen garden off the south facing deck.
In spring I yank and tear the mints to keep each type in its own space and let it grow.
Come July, I cut most of it back, separate into bunches, tie with twine, and hang in the north facing craft room to dry.
Mitch crumbles the dried mint and we store it in jars for loose leaf tea and add to meat and veggie dishes alike. Prior to living in Plainfield, the life of our mint ended there.
This year, with the addition of the three new mints and the irritating floaties that result in loose leaf tea, I decided to package up the dried mint into unbleached tea bags and seal with my 1980's hair irons.
The result? Five Mint Tea! We made a batch at Christmas for gifts and again late this winter. The second batch included our remaining dried red raspberry leaf and will last us until the new plants are ready for fresh tea.
All teabags rest in peace in the compost where they help start the cycle all over again.
Mint is excellent for digestion and a good source of vitamins A and C. We enjoy dried mint tea year round and fresh hot and sun mint tea in season. Vermont maple syrup or honey make mint tea one of our favorite local beverages - come join us for a cup of tea!