Farmgirl read my post about eating local for the month of August, in which I confessed I'd probably keep drinking my morning cup of Twinings tea, even though it's from well outside Marin County.
"How about a little mint tea from a pot on your patio?" she suggested.
Little did she know. I've been harvesting mint leaves for the past two years (whenever there are enough remaining after the mojitos). Hack off a few stems, pull the leaves off, strew them on a cookie sheet for a few hours in the sun... (I save the dried stems for impromptu incense, too. So hippy-dippy.)
I replied to Farmgirl that I also save little aborted Meyer lemons, and dry them for tea as well. My lemon tree produces far more little fruitlets than it can actually support on its branches, and it sensibly allows many of them to turn yellow and fall off. Some reach about a half-inch in length, and I harvest 'em, slice 'em thinly, and dry them in the sun too.
What a blend!
(Beloved husband and co-cook wondered what we could do about caffeine during the month of August. Does it say anywhere in the rules we can't stir a No Doz pill into the brew? Better yet, I'm sure there's a local meth lab somewhere within 100 miles... Kidding!)