flipDesert Herb Infusion
Desert Herb Infusion
Why this dish? O'Keeffe grew mint and aromatic herbs in her Abiquiú garden and drank homemade tisanes throughout the day; this simple beverage accompanied her long hours of work.
A clear, fragrant infusion of mint and garden herbs, barely sweetened with honey. Thirst-quenching, calming, almost colorless — a glass of water that has taken on the soul of the garden.
I never liked coffee, which agitates and muddles the head. I pick the mint in the morning, when it's still fresh from the night, pour boiling water over it, and let it be. You drink it slowly, watching the light change on the hills. A spoonful of honey if you like, no more. That's all you need to get through a day's work.
- •Fresh mint from the garden — a large handful (aromatic base)
- •A few herb leaves (lemon verbena, lemon balm) — according to the garden (complexity)
- •Boiling spring water — a pot (infusion)
- •Honey — to taste (optional sweetness)
Desert Herb Infusion
A clear, fragrant infusion of mint and garden herbs, barely sweetened with honey. Thirst-quenching, calming, almost colorless — a glass of water that has taken on the soul of the garden.
Why this dish? O'Keeffe grew mint and aromatic herbs in her Abiquiú garden and drank homemade tisanes throughout the day; this simple beverage accompanied her long hours of work.
I never liked coffee, which agitates and muddles the head. I pick the mint in the morning, when it's still fresh from the night, pour boiling water over it, and let it be. You drink it slowly, watching the light change on the hills. A spoonful of honey if you like, no more. That's all you need to get through a day's work.
Ingredients (period version)
- Fresh mint from the garden — a large handful (aromatic base)
- A few herb leaves (lemon verbena, lemon balm) — according to the garden (complexity)
- Boiling spring water — a pot (infusion)
- Honey — to taste (optional sweetness)
Ingredients
- Fresh mint — 1 large handful (about 20 leaves) (base)
- Fresh lemon balm or lemon verbena — a few sprigs (complexity)
- Water — 1 liter (infusion)
- Honey — 1 to 2 tsp (optional) (sweetness)
- Lemon slice — 1 (optional) (freshness)
Method
- Wash herbs and gently bruise them between your hands to release oils.
- Place them in a teapot or heatproof pot.
- Pour simmering water (not boiling vigorously) over them and cover.
- Let steep 5 to 7 minutes, then strain.
- Sweeten with a little honey if desired; serve hot, or iced in summer with a lemon slice.
How it was made : Herbal tisanes from the garden were a daily habit in rural Southwestern households; picked fresh and simply infused, they advantageously replaced coffee for those seeking sobriety.
The contemporary twist : Serve in summer as an iced version in a tall clear glass, a single mint stem standing vertically like a signature.
Sources : Margaret Wood, A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe, Museum of New Mexico Press, 1997
Georgia O'Keeffe · Charactorium
