All posts tagged: mint

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Refresh with Garden Herb and Cucumber Water

Cucumber water is one of my all-time favorite summer drinks. Usually, I add lime or pear slices, but I was inspired by the herb garden at Wildcraft Studio School to gather a bunch of tea herbs to my jar. This fresh herb-infused water was lighter than a brewed tea, and the crisp garden cucumber slices were of course refreshing, but they also added an palatable new dimension of texture to a the water. Cucumbers are a little mucilaginous, don’t you think? That’s a technical way of saying slimy. Cucumber water is a tad cloudy, if you look closely. I’m waxing poetic about the every-so-slight slimy/mucilaginous texture of cucumber water because a) I think that is what makes it so refreshing to eat and drink, and b) said texture is what blends so nicely with the flavors of fresh garden herbs. In short, the weight of the cucumber carries the lighter yet more pungent flavors of the herbs. A match made in heaven (or the garden).


Cool Surface-Releasing Herbs, East + West

It seems that there are a lot of cooling herbs in comparison to warming herbs, at least regarding what we need to know of Chinese herbs for class. There are cool herbs to release toxicity, cool herbs to clear deficient heat, cool herbs to resolve damp-heat and phlegm, and of course, cool herbs to release the exterior. Again, these are known diaphoretics and diuretics. And also again, they are working from a Chinese perspective to get some sort of invading pathogenic factor out of the body. We mostly think of pathogens as being microbes of some sort, in this case the common cold and influenza. But really, pathogenic factors can be all sorts of things – it just has to come from outside and make its way inside. An example of this is seen in people who are sensitive to eating a lot a sugar or drinking alcohol. They may start off feeling a scratchy, sore throat, drippy nose, gummed up ears, low energy, and if they continue to eat sugar over the next few …