Greek mountain tea (sideritis, or “ironwort”) is the taste of a Pelion afternoon. We cut it in summer when the stalks are full and golden, tie it in small bundles, and hang it to dry in the shade for a couple of weeks.
To brew it properly: snap two or three dried stalks into a small pot of water, bring it gently to a simmer, and let it bubble for about five minutes – longer than you would think. Pour, add a spoon of Pelion honey and a slice of lemon, and drink it slowly. It is caffeine-free, faintly sweet, and good for almost everything, or so our grandmother always said.