08/09/2026
Spring Ginger, Mint & Fennel Tea
Ingredients
2–3 thin slices fresh ginger
1 tsp fennel seeds
5–6 fresh mint leaves
2 cups hot water
Optional: a little honey, added once the tea has cooled slightly
Method
Add ginger and fennel seeds to 2 cups of hot water.
Let steep for 5–10 minutes.
Add the fresh mint for the final few minutes.
Strain and enjoy warm.
Add a little honey if you like.
Ayurvedic note:
Spring is associated with Kapha, so Ayurveda traditionally favours lighter, warming and gently stimulating foods and drinks at this time of year. Ginger and fennel can support digestion, while mint adds a fresh, uplifting quality.
Simple enough for a spring morning or afternoon cup.