As spring turns to summer

May 30, 2011

In the marvellous month of May, I’ve been mostly drinking English Peppermint tea. I’m very, very happy with it. In fact, it’s quite overtaken my last favourite tea of all time, lapsang bohea, which held its spot for a good five years. The leaves are green-green, the flavour is fresh-fresh, the effect is proper reviving. Honestly, peppermint tea and May: it’s a majestic match.

I actually started the month off with a nettle and peppermint combo – for no particular reason, other than it was available. And that was nice – surprisingly. Then I tried peppermint – solo. Not any old peppermint, mind you. This was authentic English peppermint, harvested from Cornwall. What a giant leap forward, like going from black and white to colour. It’s hugely to my liking, and a daily dose is like a refreshing dip in the river. Pretty much the highest praise I can think of.

Peppermint this good can hardly be bettered: simple and elegant. Yet, I have devised a way of extending it’s use, by adding the infused leaves to this season’s spring-time green juice – here’s the recipe.


Large handful of parsley (or coriander)

Half a large cucumber

A litre of water

Spoonful of soaked peppermint leaves

Pinch of celery salt (or a rib of fresh celery)


Put everything in the blender and whizz until green colour matches the young leaves on trees or new grass in meadows. Pour, admire, and drink. Put your feet up, summer’s almost arrived.

Nutritional note

  • Parsley has brilliant amounts of vitamins C, A and B. It also has a host of important minerals such as calcium, magnesium and potassium. Good for bones, stiff joints and an anti-oxidant
  • Cucumber has silica which supports connective tissue and skin; it also prevents water retention
  • Peppermint is good for sinuses.
  • Nettles contain quercetin, which is an anti-histamine

Any hay-fever sufferers will benefit especially.

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