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Lemon Verbena Tea

17th century Spanish explorers brought lemon verbena back from Argentina & Chile, and the delightful, intensely lemon-scented leaves were an instant hit with Europeans! Leaves are strongest in scent & flavor while the plant is in bloom, but can be harvested at any time. Lemon verbena tea is a destressing herbal tea which has many health benefits, some of which are as a nerve tonic, use as an antidepressant, expectorant, antispasmodic, digestive aid, and to treat colic. You can use Lemon Verbena by itself to make a tea, but it is also delicious mixed with other herbs to make your own herbal tea blends. You can add some leaves to to store-bought pekoes to add some extra lemon flavor.

Take lemon verbena leaves and mix well with lavender flowers. Store in an airtight container to maintain freshness.

Use 1 tsp for every cup of boiling water. Steep for 5 minutes strain out the leaves, and add honey if you want.


Lemon Verbena Leaf, 1 oz.

Ingredients

1 c. lemon verbena leaves

3 tbsp. lavender flowers or mint leaves

water

honey (optional)


In Pursuit of Tea, Lemon Verbena, 0.5 Oz.