Peppermint Fennel Tea Recipe

This flavorful Peppermint Fennel Tea recipe will delight your taste buds and may double as treatment for an upset stomach.

From "Wild Drinks and Cocktails"
May 2016

  • Although peppermint (Menthax piperita) is the most widely-recognized digestive aid, I’ve found that other species of wild and cultivated mint can be effective as well, including water mint (Mentha aquatica) and spearmint (Mentha spicata). Consult your health care practitioner about using peppermint if you have gastroesophageal reflux disease (GERD).
    Photo by Emily Han
  • Using ingredients you can find in your backyard, on your farm or at a local market, you can create artisanal drinks that leave you feeling refreshed and revitalized. Learn a variety of useful techniques to do so in “Wild Drinks and Cocktails" by Emily Han.
    Cover courtesy Fair Winds Press

Yield: 1 Cup

Craft drink expert Emily Han creates unique flavors in Wild Drinks and Cocktails(Fair Winds Press, 2015).  Han teaches you techniques you need to know to craft your own infused waters, syrups, vinegar drinks, spirits, wines and sodas — each with powerful health benefits and a sentimental nod to drinks of another era. In this excerpt you will learn a delightful peppermint fennel tea recipe that can treat a sour stomach.

You can purchase this book from the MOTHER EARTH NEWS store: Wild Drinks and Cocktails.

Fennel and mint are both renowned for their ability to relax the digestive muscles, allowing gas to move through the digestive system and relieving the cramping that can occur from eating too much or too fast, or from noshing on something that didn’t quite agree with you. Here, I’ve amplified its effects (and flavor!) by adding a few other carminative, or gas-relieving, herbs.

Peppermint Fennel Tea Recipe


• 1 teaspoon dried peppermint
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon dried lemon balm
• 1⁄2 teaspoon dried chamomile flowers
• 1 green cardamom pod, cracked (optional)
• 1 cup boiling water
• Honey (optional)


1. Combine the peppermint, fennel seeds, lemon balm, chamomile, and cardamom in a heat-proof ceramic or glass container.

2. Pour boiling water over and cover.

3. Let steep for 10 minutes.

4. Strain through a fine-mesh strainer; discard the solids.

5. Sweeten with honey, if desired.

Read more from Wild Drinks and Cocktails:

Honeysuckle Syrup Recipe
Peppermint Fennel Tea Recipe
Rose Water Recipe
Basic Water Kefir Recipe
Claret Cup Recipe
Fire Cider Recipe
Wildcrafting for Gratifying Drinks and Cocktails

Reprinted with permission from Wild Drinks and Cocktails, by Emily Han and published by Fair Winds Press, 2015. Buy this book from our store: Wild Drinks and Cocktails.

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