Tisane à la Verveine

Ingredients

• 4 cupswater
• 2 tbspdried lemon verbena
• to tastehoney — optional

Method

1. Pour 4 cups of water into a medium-sized saucepan. Use a stainless steel or enamel saucepan to prevent any metallic taste from affecting the delicate flavors of the tisane. The saucepan should be large enough to allow the water to simmer gently without spilling over.
2. Add 2 tablespoons of dried lemon verbena to the water. Stir gently to ensure the leaves are fully submerged, which will help them release their essential oils and flavors into the water.
3. Place the saucepan over medium heat. Warm the mixture slowly, bringing it just to the point where small bubbles begin to form on the bottom of the pan, indicating a gentle simmer. Avoid letting the water reach a full boil, as this can cause the delicate aromas of the lemon verbena to dissipate.
4. Once the water is gently simmering, remove the saucepan from the heat. Cover it with a lid to trap the steam and allow the verbena to steep. Let it steep for about 5 minutes, or until the liquid takes on a pale golden hue and a fragrant, citrusy aroma fills the kitchen.
5. After steeping, taste the tisane. If desired, add honey to taste, stirring until it dissolves completely. This step allows you to adjust the sweetness to your preference, balancing the natural tartness of the verbena.
6. Strain the tisane through a fine mesh sieve into a teapot or directly into warmed cups. This will remove the verbena leaves, leaving you with a clear, aromatic liquid.
7. Serve the tisane immediately. You may garnish with a slice of lemon, a sprig of mint, or a splash of crème de cassis to enhance the presentation and add a complementary flavor note. Enjoy the tisane while it is warm and aromatic, as this is when its flavors are most vibrant.