I like to make my own tea out of foraged, preserved or saved ingredients from the garden, spice rack and fruit bowl, be that dandelion, goosegrass and rosemary from outside, fruit skins and peelings, and spices such as cinnamon, cardamom and ginger. The peelings can be used fresh or dried. Steep orange skin straight after peeling, for example, to make an aromatic cup of tea – or, if you don’t want to make it straight away, or if you have an excess of peelings, preserve them by drying them on a plate or rack in a warm part of the kitchen, or in the oven while it’s cooling down after use. Once dried, they can be stored in a jar for up to a year.
