One of the (many) perks of interning for Green City Growers is taking leftover starts from Red Fire Farm and planting at home. This past weekend I planted three different herbs in my small urban backyard. For people with limited space and knowledge (like myself), growing herbs in small, manageable containers is a great way to get started. They are easy to transport, care for, harvest, and cook with. Here is a useful recipe using two of those herbs: Peppermint and Lemon-balm.
Ingredients:
- peppermint leaves
- lemon balm leaves
- fennel seeds
Instructions:
Mix the herbs together in equal proportions. Boil water. Add 1 tsp of herb mix for every 1 cup of water. Steep for 10 minutes. Drain herbs. This tea is delicious and great for settling an upset stomach. Enjoy!
