Friday, May 13, 2016

Herb Tea from the Marquez Garden

Mint and Lemon Verbena Tea

We grow both mint and lemon verbena in the Marquez Garden. Here is a recipe for a refreshing tea that can be served either hot or cold. I adapted this recipe from

1/4 cup of fresh mint leaves  (about 10 leaves)
1/4 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 5-8 leaves)
1 cup of water

Bring a pot of fresh water almost to a boil. Put the leaves in a teapot. Pour the hot water over the leaves. After approximately 3 minutes pour the tea in a glass or cup. Use a strainer if you wish to keep the leaves out of the cup.

Read more:

No comments:

Post a Comment