B. Glorious

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This blend was born out of the lovely calm that comes with harvesting flowers.  Their colors, their smell and those pollinators(!) all create a dreamy haze of beauty.  The bees were covering the lavender bushes as I carefully gathered a few bundles, they were hiding in the beach roses while we harvested on the summer solstice and they were zooming through the meadows as my kids and I got to meander through Hidden Meadows Farm this year with our friend Heidi, leisuring picking red clover.

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The chamomile is a self-seeding hedge of volunteer blossoms at Cathy and George’s land where I garden. We are so blessed by its abundance! I try to plant it in my garden beds, but it remains straggly and rarely self-seeds. Then a few feet away, mixed with clover and grass it carpets the ground, coming back every year.

 

 

 

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For summer blends I like to use mint and lemon-scented herbs because of their cooling and uplifting properties. The mint this year came from the orchards at Earth Care Farm and the garden of my friend Jeanne who lets it send out its copious runners wherever it pleases. 

As for lemon, I added every lemony herb that I grow. They are all uplifting as well as anti-viral.  I started growing lemon verbena last year and its smell is tied in first place as my favorite scent ever.  And I finally have thriving lemon balm, thanks to my friend Sara K who brought me her volunteer lemon balm that was taking over. I’m so happy to have it taking over my garden! 

To all these lovely beginnings, I added deeply nourishing, calcium-rich oatstraw and oat tops. Plus some nervous system support with skullcap and chamomile. The result is a cooling and uplifting yet calming walk through a flower garden. Imagine how it feels to deeply smell a beach rose: that inner peace, contented smile, refreshing beauty….that’s what I’m going for here. Let’s all be glorious this summer. You can choose with or without a dash of freshly dried stevia.

Suggested Use:

Steep 1 Tbsp. per cup of boiling water for at least 20 minutes with a lid. The longer you steep it, the more minerals will be infused into the water, and I think the taste improves. You can even steep it overnight for the full nutrient value. And try it with cold water as a sun tea!

Ingredients:

mint* lemon balm* oatstraw+ lemongrass* red clover* lemon verbena* chamomile* skullcap* rose petals* oat tops+ lavender* stevia*

16oz. $13

*Grown and harvested in RI with love and without chemicals        +certified organic

 

 

Mint Syrup

Mint and Lemon balm Sweet Summer Syrup

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This syrup turned out even more delicious than I thought it would be.  I spent a lovely day at three different gardens harvesting six different kinds of mint.  It was fascinating how different they all look, smell and taste: from fuzzy, light green apple mint to shiny, dark green/purplish chocolate mint to variegated white and green pineapple mint to a curly leaf spearmint. I was infused with mint!  The cooling properties of mint are strong and easily recognizable: that icy cold feeling of menthol in an altoid or candy cane.  And many know about the common household remedy of a cup of mint tea for indigestion or stomach upset.  I mixed in some lemon balm for its sunny smile that lifts the spirits, as well as its digestive support.  I used half the amount of sugar of a traditional simple syrup, making it lightly sweet and very minty (and also not shelf stable, so keep it in the fridge!).  Enjoy some in sparkling water with ice and a squeeze of lime. It’s divine.

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Five different types of mint!

Suggested Use: 1-3 teaspoons, as often as you want it! **Keep Refrigerated**

Ingredients:

peppermint, chocolate mint, apple mint, pineapple mint, spearmint, lemon balm, fresh organic lemon peel, water, raw organic sugar