DRINK: Lemon Verbena Tea
Herbal teas and other herbal drinks are not only good for you, they're delicious and refreshing when served as "iced teas" on a hot summer day. I happen to have a small lemon verbena plant, which those of you living in Mediterranean climates know grows as a small tree, so I know firsthand how delightful lemon verbena tea can be.
15 to 20 medium to large fresh verbena leaves, torn (not cut) into pieces
2 organic green tea bags (optional)
2 to 3 tablespoons of honey or lavender syrup (scroll to bottom of page for lavender syrup recipe)
4 cups filtered water
Bring water to a boil. Add torn verbena leaves and simmer for 10 to 15 minutes. Add tea bags and honey and steep for 10 minutes. Let cool, pour into a glass pitcher and refrigerate until cold. Garnish with a sprig of lemon verbena. Since herbal teas tend not to have strong flavors, I do not add water to dilute the strength of the tea; however, I sometimes toss in a few frozen raspberries or blueberries and an ice cube or two when serving it.