Teatime in the Garden
Community Contributed
By Simon Mendes
This past school year as a Food Corp service member at Sust`ainable Molokai, I visited weekly with Kumu Teddy Sotello’s second grade class at Maunaloa Elementary. On a typical class day, I led students outside to their small, designer 4-by-4-foot “tea garden” bed—constructed at the beginning of the year—where we’d harvest a couple of pieces of mint and lemongrass. We often discussed how herbs like mint and lemongrass can be used in different kinds of teas, similar to how raspberry leaf tea is appreciated for its unique flavor and health benefits. I collected the harvest, poured over hot water, and we’d wait for tea to brew.…














