Once you’ve mastered bulk buying and growing-your-own, try Melissa Hemsley’s seasonal recipes to celebrate, starting with:
Mint & Lemon Verbena tea
I love the smell and taste of coffee but it doesn’t always suit me. This is reviving in the morning and if after a big lunch if you need refreshing, the citrus verbena is perfect and the mint is great to give your digestion a helping hand. Plus it makes a gorgeous iced tea if you fancy a change.
I’ll rebrew a few more times and then chill any extra and serve it up with a slice of lemon and some ice for a gorgeous iced tea.
Serves 2 (and then rebrew)
1 large handful fresh mint – stalks and all
1 large handful lemon verbena – stalks and all
500ml just boiled water
A little squeeze of raw local honey (optional)
Boil the kettle and rinse your leaves. Pop them into a pot, top with just boiled water and let brew for 5 minutes or longer then serve up.