This Summer I have been drinking tea using both non-native Spearmint (Mentha spicata) and California Poppy (Escholzia californica) leaves. The Spearmint was wild-crafted from a nearby forest and the poppy leaves came from my garden. I made a batch of this in a pitcher using 3 parts spearmint and 1 part poppy, filling my pitcher with hot water which I allowed to cool to room temperature before placing in the fridge. The result is a relaxing, mild tea great for insomnia, stress, and digestion. The cold tea is particularly refreshing on these warm summer nights.