"Weed" Water

Weed Water has been a staple in my family for many years (no, not that kind of weed...). It was created by my uncle as a way to use up all of the mint and lemon balm in my grandma’s summer garden and has since then been something we’ve all enjoyed year after year. It truly isn’t summer until we’re enjoying weed water by the pool. 

Weed water?! Why is it called that? Well, in truth, mint and lemon balm, the primary ingredients in weed water, are quite invasive plants. You need to be careful when planting them, making sure to use separate containers or they will slowly but surely take over your garden much like weeds do, hence the reason we call it Weed Water. 

This is a wonderful make ahead solution that will reduce the temptation to turn to sugary drinks on warm summer afternoons. While there is no right or wrong way to make this, please make sure that all of your herbs are rinsed thoroughly! Leave a comment and let us know what you used in your “weed” water.  Happy summer!!​

Ingredients
 
A handful of fresh spearmint (leaves and stems)*
A handful of fresh sweet mint or peppermint (leaves and stems)*
A handful of fresh lemon balm (leaves and stems)
Water

Directions

1. Thoroughly rinse your herbs and pat dry with a paper towel. 
2. Fill a pitcher** with water and then pour that water into a tea kettle or a large pot and bring it to a boil.
3. While you are waiting, place the herbs inside the pitcher
4. Carefully pour the boiled water into the pitcher with the herbs.
5. Let it sit on the counter for at least 4 hours or overnight
6. Use a coffee filter to strain the weed water and discard the herbs. 
7. Cover and keep in the fridge for up to one week. 

* You can use any type of mint but this recipe is my favorite.
** Make sure your pitcher is safe to handle boiling water.