Paging through a vast, fun cookbook called Let’s Eat Italy, I came across a brief mention of canarino, an herb tea made with lemon peel and fresh bay leaves. Since my garden is long on both sides, I immediately set some water to boil, peeled a whole small lemon, picked and washed two bay leaves, added the ingredients to a mug, and poured the boiling water over them. I also added a squeeze of honey because it needed it. (I mean, what do those Italians know about cooking?)
So simple, so fragrant, and (so the book says) so good for your stomach. The scent of spring and early summer filled my study, and I am hooked. (Remember that when you support Foodaism, I’ll send you a bunch of freshly-picked bay leaves from my tree, so you can canarino on your own.)
I can see serving Canarino tea at the end of a holiday or Shabbat meal, letting it steep in a plunger pot so everyone can see the bright yellow color — canarino is Italian for canary. It just never ceases to amaze me, and fill me with gratitude, what a simple garden can bring forth.
Canarino
Ingredients
- The rind of one small lemon
- 2-3 fresh picked bay leaves washed
- 1/2 teaspoon honey or sugar
Instructions
- While your water is boiling, prepare the ingredients, then add to a mug or heat-proof glass. Fill with boiling water, stir, and let steep at least 7 minutes.
