The plant shown in image_10.png is Mexican Mint (botanically known as Plectranthus amboinicus), though it frequently goes by names like Cuban Oregano, Indian Borage, or Spanish Thyme.
It is a fantastic, highly aromatic herb with thick, velvety leaves that taste like a mix of oregano and thyme. While it makes a wonderfully fragrant hot tea or a great seasoning for meats, we need to clear up the medical myth attached to it!
Ingredients
4–5 fresh Cuban Oregano (Mexican Mint) leaves
2 cups water
1 tablespoon fresh lime or lemon juice
1–2 teaspoons honey (to taste)
Instructions
Step 1: Prep the Leaves
Thoroughly wash the fresh Cuban oregano leaves under cold running water to remove any garden dust. Because the leaves are thick and fuzzy, give them a gentle pat dry.
Step 2: Release the Aromatics
Gently bruise or clap the leaves between your palms before putting them in your mug or teapot. This slightly breaks the cell walls and releases the potent essential oils (like carvacrol and thymol) that give the herb its incredible fragrance.
Step 3: Steep
Bring 2 cups of water to a boil. Pour the boiling water directly over the leaves. Cover the pot or mug with a saucer to trap the steam and oils, and let it steep for 5 to 7 minutes.
Step 4: Strain and Serve
Strain the tea into a cup to remove the leaves. Stir in the fresh lime juice and sweeten with honey to balance the strong, pungent herb flavor. Drink it warm!