Hierbabuena Digestive Tonic with Fennel
Fresh spearmint brewed with fennel seeds and a touch of lemon—a soothing after-meal tonic that calms bloating and refreshes the palate.
Hierbabuena (spearmint) is the gentle, sweet sister of peppermint. Where peppermint hits you with sharp menthol, spearmint offers a softer, more rounded mint character that's more aromatic than cooling—perfect for sipping warm after a meal.
Pair it with fennel seeds and you've got a classic Mediterranean digestive tonic. Fennel has been used since antiquity for bloating and indigestion, and its sweet anise note plays beautifully with spearmint's natural sweetness. Crush the fennel seeds lightly before brewing to release their oils.
Brew with water just under boiling—the volatile mint oils evaporate at higher temperatures. A covered five-to-seven-minute steep traps everything inside the cup. Use fresh leaves if you can; the aroma is night-and-day better than dried.
Drink this twenty to thirty minutes after a heavy meal. The combination relaxes the smooth muscle of the digestive tract, eases gas, and freshens the breath—a triple win that explains why this kind of infusion is offered after dinner from Marrakech to Madrid.
Ingredients
- 1 large handful fresh hierbabuena leaves (or 1 tbsp dried spearmint)
- 1 tsp fennel seeds, lightly crushed
- 1 cup hot water (90°C)
- 1 thin slice lemon
- 1 tsp honey (optional)
- 1 fresh mint sprig for garnish
How to make it
- 1Place hierbabuena leaves and crushed fennel seeds in a small teapot or covered mug.
- 2Pour hot water over and cover immediately to trap the aromatic oils.
- 3Steep for 5–7 minutes covered.
- 4Strain through a fine sieve into a clean cup.
- 5Add a thin lemon slice, stir in honey if using, and garnish with a fresh mint sprig.
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