Iced & Cooling

Iced herbal tea is easier than hot: a big handful of fresh leaves, cold water, and four hours in the fridge. No bitterness, no stewing, and the aromatics survive far better than they do in boiling water. Spearmint and lemon verbena lead, with cucumber and sorrel adding a cool, tart edge.

Cold-brewing is also the technique that rewards volume, which is precisely what a Farmstand gives you in summer. A jug takes a harvest that would cost real money to buy.