What better on a muggy afternoon that a cup of mint tea?…and
it is even better if you have the luxury of enjoying it rural 1860-style.
Luxury? Yes, luxury.
Typically, when we desire a cup of mint tea today, we
most often find a teabag w/mint tea or open a canister of the loose-leaf
variety stored in our cupboard. We turn the knob on the stove to heat the tea kettle and return a few
minutes later to the same kettle to fetch the fully heated water. We pour the
water over our tea. Voila! Mint Tea. Delicious. Refreshing. What more could we
want?...
On a still, muggy Sunday summer afternoon in 1860 in Wisconsin, how a about
a trip to the garden to pick the mint…and for good measure a little lemon balm?
The fragrance of the garden hangs in the muggy air…all the sweetness of the
flowers…all the savory scents of the herbs…. Run your hands through the plants to find the best stems to pick. The scent of the fresh herbs is
so strong it can be tasted.
A small fire will be needed to heat the water. Why not use the parlor stove? The small fire
will dry they room adding comfort while not being large enough to add
heat. If possible, this would be the day
to choose fragrant logs like cedar.
As the water heats, it’s time to trim the mint and lemon
balm leaves from their stems, and add them to the warming water. As the water
heats, the scent is released into the still, heavy air.
Informal Parlor as seen in the 1860 Yankee House at Old World Wisconsin |
The contemporary method is quicker. …and well,
you probably won’t break a sweat, but fresh mint tea in 1860 allows us the
luxury of experiencing it with all of our senses.
No comments:
Post a Comment