Lemon verbena tea

Lemon verbena tea

By
From
How I cook
Makes
600 ml
Photographer
Jason Lowe

Tea made with fresh herbs from the garden has a delicacy that is quite beautiful. The flavour is clean and clear, pure and ethereal. Like mint, lemon verbena grows in abundance from early spring through to autumn and I have both herbs in my garden at home. I often cut stems of verbena to place in a vase in my kitchen, encouraging its lemony scent to fill the air.

Ingredients

Quantity Ingredient
5 lemon verbena sprigs
1 tablespoon granulated sugar (optional)
600ml boiling water

Method

  1. Place the sprigs of verbena in a heatproof glass jug or teapot. Add the sugar if using – it will enhance the herby flavour, but isn’t essential.
  2. Now pour on the boiling water, stir to dissolve the sugar and leave to infuse for 5 minutes before serving.

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