Mom enjoys her breakfast sitting in her recliner: a bowl of dry Quaker granola, a glass of cold milk, and a tall glass of hot unsweetened mint tea. She asked me once to buy more mint tea at the grocery store. Along with her standard mint, I brought home a variety of other herbal teas, including berry blends and lemon ginger. But she did not care for them, and opted loyally for her favorite: mint. Both spearmint and peppermint sit on her cupboard shelf. I took the other blends to work, where I enjoy the berry and lemon-ginger flavors, sweetened, of course, while sitting at my desk. But Mom likes her stimulating mint tea unsweetened. “Ah, this is so good!” she sighs in satisfaction as she sips. I am growing mint in my Aerogarden. After six months of growth, I cut much of the mint off, dried it in a warm oven, ground it in my parsley grinder, wrapped it in cheese cloth, stuffed the cloth into the tea infuser, and steeped it in just-boiled water. Six months of plant growth made a single tea bag, a weak one at that, and I supplemented with a commercial tea bag from the box. But I think Mom is right: hot mint tea is simply wonderful.