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Lavender & Mint Tea
fresh or dried lavender flowers
freshly harvested mint stems, such as chocolate (Mentha piperita ‘Chocolate’) or red stemmed (Mentha gracilis ‘Madalene Hill’)
2 c
boiling water
Lavender & Mint Tea

Stefani Bittner and Alethea Harampolis show us how to take advantage of our outdoor plants by using them in food, beverages, cosmetics and other home remedies in HARVEST.

Combine lavender with chocolate mint leaves for a soothing, yet invigorating, tea.

2 cups

  1. Gently rinse off any dirt or insects from the lavender and mint with cool water. Place the flowers and mint leaves into a teapot. Pour the boiling water over the lavender and mint, and let steep for 15 minutes. For a stronger tea, allow it to sit for another 5 minutes. Sip and enjoy.

Reprinted with permission from HARVEST, by Stefani Bittner and Alethea Harampolis, copyright © 2017, published by Ten Speed Press, an imprint of Penguin Random House LLC.


Stefani Bittner and Alethea Harampolis

Book Cover