Makes 1 1/4 cups, enough for about 20 cups of tea
Good hot or cold, Avery of Richters Herbs suggests that fresh is best, but dried herbs can be used as well to enjoy this tea in full.
• 1/4 cup chopped fennel leaves and stalks
• 1/4 cup lemon verbena leaves
• 1/4 cup rose geranium leaves and flowers
• 1/2 cup peppermint leaves (try new ‘Margarita Mint’)
1. Steep 1 tablespoon of fresh herbs (or 1 teaspoon of dry) per cup of boiled water, in a tea ball or pot with a strainer, for 6 to 8 minutes, then strain.
2. Sweeten the tea with honey or stevia, if desired. Garnish iced tea with borage-flower ice cubes.
Mary Fran McQuade is a freelance writer who lives and gardens in Toronto, Ontario, Canada. She has a special interest in herbs and city gardens.
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