A bright, citrus-scented herbal infusion made with fresh lemon verbena leaves. Gently calming, lightly floral, and deeply soothing after a meal.
Lemon Verbana Tisane
A bright, citrus-scented herbal infusion made with fresh lemon verbena leaves. Gently calming, lightly floral, and deeply soothing after a meal.
Drink • Gluten-Free · Vegan* · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Colors:
Tastes:
🍬
Techniques:
💧
Rating:
Original Source: cooking with leeks
Yield: 2
Serves: 2 (8 fl oz)
Time: Active 5m · Inactive 5m · Total 10m
Equipment: No equipment specified
Ingredients
Instructions
PREPARE THE LEAVES: Strip the lemon verbena leaves from the stems. You may include the tender stems if you like a slightly greener note.
HEAT THE WATER: Bring the water to just below a boil (about 200 °F / 200 °F). Small bubbles will form along the edge.
INFUSE: Place the leaves in a tea basket or directly into the pot. Pour the hot water over them.
STEEP: Cover and steep for 5 minutes. Steep up to 10 minutes for a deeper flavor.
STRAIN AND SERVE: Strain leaves out and pour into cups. Add honey, if desired.
Serving & Keeping
Serve: Hot, Chilled, Room Temp, Warm
Leftover Ideas: Leftovers can be chilled and served over ice.
Serve with: Lovely after a meal, on its own, or with dessert.
Serving & Keeping
Serve: Hot, Chilled, Room Temp, Warm
Leftover Ideas: Leftovers can be chilled and served over ice.
Serve with: Lovely after a meal, on its own, or with dessert.
Recipe Story
The first time I tasted lemon verbena tisane, I was at Chez Panisse with my love, Charlie. I wasn’t drinking at the time, and I’m grateful for that. Otherwise I might have ended the meal with dessert wine instead of this simple herbal infusion.
The tisane arrived steaming and fragrant. The aroma alone felt transportive. I had thought I’d never tried a tisane before, but of course I had. We often call them herbal teas. Technically, tea comes from tea leaves. A tisane is simply an infusion of herbs.
This one was extraordinary. Bright with lemon, yet soft and rounded. I noticed it settled my body in the same way chamomile does. Later, I learned lemon verbena is considered a stomachic. It supports digestion, tones the digestive organs, and has a gently calming, slightly sedative quality. I left the restaurant floating.
When I spotted fresh lemon verbena at the farmers market, I knew exactly what I would be making all week.
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