Lemon Verbena And Mint Tea French Verveine And Mint Tisane Food

LEMON VERBENA MINT DETOX TEA

Lemon Verbena Mint Detox Tea image

This is a simple detox tea. Lemon verbena is delicious! I came across it while I was picking up my summer herb plants last spring. I had never heard of it before but learned it is good for cooking and tea. Little did I know this little herb has some amazing detox and medicinal benefits. I love lemon but hate what the acid does to my teeth. With lemon verbena you get the flavor of lemon without the acid.

Provided by goldiejames.com

Categories Drinks Recipes Tea Hot

Time 8m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup boiling water
1 sprig fresh lemon verbena (about 10 leaves)
1 sprig fresh mint (about 15 leaves)
1 teaspoon honey, or to taste

Steps:

Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 6.4 g, Protein 0.2 g, Sodium 7.6 mg, Sugar 6.1 g

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE

Lemon Verbena and Mint Tea - French Verveine and Mint Tisane image

This is my elderly French neighbour's recipe for a refreshing and popular French tisane, she drinks it almost daily as a digestif, using dried lemon verbena and mint leaves in the winter. Tisanes are popular in France, and most salons de thé serve all manner of wonderful natural tisanes and teas, with exotic herbs and spices, as well as fruit and berries. Nearly all French gardens have Lemon Verbena growing, it also grows wild on the hedgerows this far South in France, and it is added to all manner of things in the kitchen - from soups to sauces, and of course it makes a refreshing and easy drink. This can be served warm or chilled with ice. Garnish with fresh lemon verbena leaves.

Provided by French Tart

Categories Beverages

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
3 -4 fresh mint leaves or 1 teaspoon dried mint
1 strip lemon peel (optional)
boiling water
sugar, to taste
lemon slice, to serve
lemon verbena and mint leaf, to garnish

Steps:

Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

ROSEMARY MINT TISANE

Rosemary Mint Tisane image

Make and share this Rosemary Mint Tisane recipe from Food.com.

Provided by drhousespcatcher

Categories Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons rosemary, minced
2 tablespoons mint, minced
1 teaspoon grated orange zest
2 cups boiling water
1/4 cup dried cranberries (optional)

Steps:

place the herbs and orange in teapot.
Pour in boiling water and steep for 5 minutes.
Strain.
Consume immediately.
If using the cranberries add to the water when you boil it and boil for 5 minutes before pouring into tea pot.

Nutrition Facts : Calories 5.7, Fat 0.1, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 1.1, Fiber 0.7, Protein 0.3

LEMON VERBENA AND CALENDULA VINEGAR

Lemon Verbena and Calendula Vinegar image

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeare's "flowers of Middle Summer", and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes." ---Annie Burnham Carter from In An Herb Garden

Provided by Rita1652

Categories Native American

Time 5m

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 quart vinegar (Use a good quality vinegar be it a white wine vinegar, red wine vinegar, rice wine vinegar, Champagn)
1 -2 cup lemon verbena leaf, Picked as soon as the morning due is dry. If washing dry completely. bruised
1/2-1 cup calendula flowers

Steps:

Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
Place the jar in a cool, dark place.
Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.
Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.

Nutrition Facts : Calories 171.4, Sodium 19, Carbohydrate 0.4, Sugar 0.4

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