We make all sorts of herbal tea variations at Bondi, using aromatic lemongrass leaves, lemon balm, lemon verbena, mint, lemon thyme, chamomile, citrus rind and ginger… The tea is easy to make and lovely chilled from the fridge overnight too, once the tea has brewed just remove the leaves so that it doesn’t stew.
Foraged bush tucker: lemon myrtle leaves
Recipe source: Melissa Moore
Makes: 3 litres
What to do:
- Fill the stockpot with water and set it on high to boil with the lid on.
- Rinse the bunch of leaves well in cold water and shake dry. Remove the leaves from the branch, discarding the branch.
- Once the water is boiling, turn the pot off and carefully drop the herbs in.
- Let the tea steep for several minutes and serve, ladling the tea carefully into jugs.
Notes: What else is herbal tea know as? What other herbs or spices could you use? What does aromatic mean?