The midway point between spring and summer, this time of year in the blue ridge mountains is predictably blissful. The air is warm and cool as the storms roll through, and windows open all night is one of the precursors to the best dreams. The garden has more energy under that blanket of teaming compost than any of those seeds were expecting. The rain smells so good. The sun still rays until almost 8. And new aromatic herbs are popping up in their formerly claimed spots. I found field mint on May 1, just where it left itself last year, and what a pure and simple delight it was to find a Beltane treasure for making field mint tea.
Field mint has a more rugged, earthy, wind swept flavor than peppermint, and a less intense minty bite than spearmint. It’s heaven, absolutely carefree spring flavored heaven when you quickly steep it, then re-steep it, and then re-steep it again. It just keeps giving and giving.
Read more: The Grounding Magic of Tea Ritual
The past couple of years have encouraged me to notice and appreciate how the best things in life really are the more simple ones. I’ve been keeping my tea blends that way, too. One or two together mingling in the mug. This time fresh fieldmint leaves and dried rosebuds. I can acknowledge them individually that way, and frankly, I wish I went down the simpler [herbal] avenues earlier. But, here we are. Happy Beltane, and cheers in your own simplicity.
Beltane Field Mint Tea
6-7 fresh field mint leaves4-5 rose budsWarm filtered waterA dash of raw honey
Serves 1
Add herbs into a small glass tea pot and cover with warm filtered water and a dash of raw honey. Steep for 5 minutes, serve warm.
Add more water to the steeped leaves for a second or third steep. The flavors change each time!
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