There is a medieval folksong, Scarborough Fair, which the 1960s singing duo Simon & Garfunkel popularised. The famous refrain — parsley, sage, rosemary and thyme — has long been associated with love and remembrance. These four herbs grow determinedly throughout winter in the museum’s walled garden and so deserve a place on the winter drinks menu.

Together they provide a remarkable range of vitamins and minerals: parsley and thyme are traditionally linked with supporting joint health; rosemary and sage are associated with oral, skin and hair health; thyme is valued for its anti-inflammatory properties; and parsley has been connected with supporting healthy iron levels. The black tea leaves in chai contribute antioxidants associated with heart
and digestive health.

1. Heat the plant milk in a saucepan until just reaching boiling point, then remove from the heat.

2. Add the parsley, sage, rosemary and thyme to the hot milk. Cover and leave to steep for about 1 hour to fully infuse.

3. Strain out the herbs and return the milk to the pan. Add the black tea leaves, chopped ginger, black pepper and remaining chai spices.

4. Warm gently over low heat for about 15 minutes, taking care not to boil. Stir in the honey until dissolved.

5. Strain if desired and serve immediately in warmed mugs.

This recipe has been developed by Bee Farrell. Bee is a food anthropologist who works with communities, museums and universities to  support health in a sustainable and holistic way. A member of the Guild of Food Writers, she reflects on historical and Indigenous knowledge through her teaching, research, design and publications.