Chamomile, honey and mint: warm Moroccan drinks

Here we bring together chamomile, honey and mint: Moroccan customs, how to use them and precautions.

Chamomile (البابونج)

Chamomile, a small yellow flower, is brewed as a mild infusion often enjoyed in the evening.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Honey (العسل)

Honey has long been part of the Moroccan table: at breakfast with bread and butter, and in pastries such as chebakia.

How to use: A small spoon at breakfast or in a warm drink. No honey or hive products for babies under 1 or anyone allergic to bee products.

Mint (النعناع)

Mint is the symbol of Moroccan hospitality and the base of the mint tea served to guests.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Quality and storage: chamomile

• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.
• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep chamomile in an airtight container away from light, heat and moisture.

How to add chamomile to your recipes

• Simple infusion: a small spoon in a cup of hot water with a few mint leaves and a little honey, or add it to the teapot.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try chamomile in one recipe before making it a habit.
• At family gatherings, chamomile can be served with tea or a traditional breakfast.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

General, traditional information only; not medical advice.