Peppermint, Fennel and Ginger Cup with Lemon and Honey

This is the digestion blend at its simplest: a warm, caffeine-free cup for the end of a big meal. Peppermint and fennel bring the cool, anise-sweet top notes, ginger adds warmth, and chamomile rounds the whole cup with its apple-like softness.

A few extra slices of fresh ginger deepen the warmth, while lemon brightens the herbs and honey rounds off any sharpness. Together they make a cup that reads as mint and lemon first, ginger second.

Steep it for around 5 to 7 minutes to draw out the full flavor of the mint and fennel — these herbs reward a slightly longer infusion. Cover the cup while it steeps to keep the fragrant volatile oils from escaping.

Sip it slowly after dinner. One note: chamomile belongs to the daisy family, and the U.S. National Center for Complementary and Integrative Health points out that allergic reactions to it are more likely in people allergic to related plants such as ragweed, chrysanthemums, marigolds or daisies. As an everyday after-meal ritual, this is a simple, warm way to close the evening.