Fun, fun, fun again! I’m making peppermint hydrosol using James Green’s recipe and instructions for home-made still (see book below). First assemble your equipment:
One large pot (canning pot?) with a lid that you can turn upside down on the pot on which the steam will condense and flow down to a point (well, a handle in my pot’s case). The red thing is a colander which you stand in the pot on top of the water and herbs to raise the bowl above the bubbles when the liquid is boiling. Large bowl and scales for weighing peppermint and large knife and rolling pin for chopping and bruising. Other than that all you need is a bag of ice and something to decant the finished liquid into. Oh, and maybe a filter paper if you want to catch some of the precious oil (there won’t be much with a home-made still).
This is what the peppermint looks like as it’s macerating in the cold water. Nothing too revelatory here:
After I’ve taken Joolz to the airport tonight I’m going to make the hydrosol 
