By Paris Wolfe, Blogmaster, The Herb Society of America and Carmen Ketron, Farm Educator of the Medical University of South Carolina
The body needs fluids for health. Spa waters – those infused with herbs, fruits and flowers – make that experience interesting. And, perhaps their flavors help some folks replace sugary beverages with healthier options. No doubt, their attraction brightens a party.
With the herb garden’s bounty ready for harvest, summer is a great time to enjoy them, according to Carmen Ketron, farm educator at Medical University of South Carolina. MUSC operates a half-acre Urban Farm as a living classroom where students, faculty, staff, and the community can explore the connection between food and health through hands-on learning about the varieties of vegetables, fruit, and herbs grown in South Carolina.
Using her experiences in the garden, Carmen offers the following tips and combinations for making your own spa waters. Use these combinations in one gallon of cold water.
- Wash herbs, flowers, fruits or vegetables.
- Use organically grown ingredients to limit chemicals exposure.
- Chill for one hour before serving.
1 orange sliced
1 lemon sliced
1 lime sliced
½ grapefruit sliced
1 cup fresh mint leaves
Lemon Verbena and Mint Infusion
3-4 sprigs of lemon verbena
¼ cup coarsely chopped mint leaves
Blackberry and Mint Infusion
½ cup blackberries, crushed
3-4 mint sprigs, chopped
Cucumber, Cilantro, and Dill Infusion
½ cucumber sliced
1 sprig of cilantro, coarsely chopped
1 sprig of dill
Watermelon and Cilantro Infusion
1 cup watermelon, cubed
3 springs, cilantro, chopped