In the magical realm of our forest garden, we've nurtured an aromatic sanctuary that brings a sensory delight from spring through autumn. We're talking about our cherished mint patches, a blend of wild mints sourced from local bogs and springs, and other unique cultivars like chocolate mint, rose mint, English peppermint, curly mint, and a variety of extraordinarily shaggy mint. These precious herbs began their journey with us in humble pots, gradually multiplying and proliferating until they claimed multiple vessels as their own.

Many gardeners would caution you about the invasiveness of mint, but to us, that's part of the charm. A walk through our forest garden barefoot is nothing short of therapeutic. With every step, the leaves release a whiff of their minty freshness, a scent that has become our favourite and an embodiment of our garden's spirit.

The culmination of our mint's journey from plant to pot is, without a doubt, the creation of peppermint tea. A beloved ritual in our home, particularly on summer days when the skies decide to shower us with rain, this simple brewing process starts with us gently plucking the top buds from our mint plants. We then steep these freshly harvested buds in boiling water, allowing the leaves to unfurl and release their potent, comforting aroma.

What follows is a pot of steaming tea, brimming with the characteristic freshness of peppermint. To enhance its natural sweetness, we add a dollop of honey and a splash of milk. The end result? A soothing, invigorating brew that brings warmth and comfort, rain or shine. And what better accompaniment to this refreshing tea than our homemade lemon-peel cookies? The citrusy tang of the cookies complements the minty freshness of the tea perfectly, resulting in a harmony of flavors that's hard to resist.

Lemon Peel Cookies Recipe

• Ingredients:

• 1 cup butter, softened (or quickly grated like cheese)

• 1 1/4 cups sugar

• 1 tablespoon freshly grated lemon peel (or similar amount of dried candied lemon peel - Thats what we use, but thats a whole other story)

• A little less than 2 cups all-purpose flour.

• 1/4 teaspoon salt

• A splash of vanilla

Instructions:

1. Cream the softened butter and sugar in a mixing bowl.

2. Stir in the lemon peel.

3. Gradually add the flour and salt, mixing until dough forms.

4. Shape the dough into a log, wrap in plastic, and refrigerate for 1 hour.

5. Preheat your oven to 180°C (350°F). Slice the dough into 1/4-inch-thick rounds and place on a lined baking sheet. Or make them into dollops and do the same.

6. Bake for 12-15 minutes, or until lightly golden.

7. Allow cookies to cool before enjoying - They crisp up when cooled.