Canku Ota - June 14, 2003 - Culinary Herbs-Teas

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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America

June 14, 2003 - Issue 89

Culinary Herbs - Teas

With so many herbs available for brewing into tea, it can be a daunting task to chose your blends. Some of these recipes have health benefits, but many just taste good.

Catnip and Chamomile
	Ingredients:
	1/2 cup dried catnip 3/4 cup dried chamomile 1 cup dried lemon balm 1/4 cup dried mint 1/4 cup dried lemongrass
Directions:
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 2 tsp in a cup of boiling water. Steep for 5 minutes and strain out the herbs.

Lavender Verbena
Ingredients:
1 cup lemon verbena leaves 3 tbs lavender flowers
Directions:
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

Lemon Sage
	Ingredients:
	1/2 oz fresh sage leaves 1 oz fine sugar 1/4 oz grated lemon rind Juice from one lemon 1 quart water, boiling
Directions:
Keep water at a simmer, and add the rest of the ingredients. Steep for 30 minutes. Strain out the herbs and serve hot or iced.

Peppermint
Ingredients:
8 oz peppermint leaves 8 oz lemon balm leaves 8 oz fennel seeds
Directions:
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 10 minutes and strain out the herbs.







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