This is the time of year when I cut back my lemon verbena plant so it can regroup and get ready to bust-out again after winter has passed. What better way to make use of those pruned sprigs than to simply throw a handful of then into a teapot and let them steep in hot water to create perfect dessert tisane? This light aromatic tea is perfect with anything chocolate, fruit tarts and pies, or splendid for dunking a cookie. Lemon Verbena can be grown indoors or out, but it cannot be grown from seed, so get a cutting from a friend of buy a plant from the farmer’s market. Luckily, it’s a hearty drought resistant variety that has been known to grow up to six feet tall in its native South American environments. It’s also a natural de-stressor that is used to settle upset stomachs – the perfect, delicious panacea for the holidays.
For more information on growing your own tea herbs, see Herbal Tea Gardens: 22 Plans for Your Enjoyment & Well-Being by Marietta Marshall Marcin.