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).