Posts Tagged With: herbal

Bush tucker: Lemon myrtle tea

Posted on August 5, 2014 by melhm

We make all sorts of herbal tea variations in the cottage, using aromatic lemongrass, lemon balm, lemon verbena, mint, lemon thyme, chamomile, citrus rind and ginger as well as this foraged lemon myrtle… 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.

ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Makes: 2 to 3 litres

Equipment:

  • Stockpot
  • Tea glasses or jugs
 Ingredients:

  • A bunch of lemon myrtle leaves
  • 2 or 3 litres water

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 each glass or jug.

Notes: What else is herbal tea know as? What other herbs or spices could you use? What does aromatic mean?

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Lemongrass tisane

Posted on August 10, 2012 by melhm

Fresh from the garden: lemongrass

Recipe source: adapted from a recipe by Alice Waters in The Art of Simple Food ………………………………………………………………………………………………………………………………………

Alice says, ‘A tisane is a fresh tea, an infusion of fragrant herbs, or flowers or spices, in boiling water. It is a soothing a refreshing finish to a meal, is complementary to most desserts, and offers a mild alternative to coffee. Tisane can be made from such flavourings as lemon verbena, mint, lemon thyme, lemon balm, hyssop, chamomile, citrus rind and ginger – alone and in combination. The one I make most is a combination of mint and lemon verbena. It is very beautiful made in a glass teapot so you can see the brilliant green leaves… I like to use small clear tea glasses, as they do in Morocco, so the lovely pale green colour is visible.’

Equipment:

  • Measuring jug
  • Saucepan with lid
  • Chopping board & knife
  • Ladle
  • Tea cups or glasses
 Ingredients:

  • A lemongrass stalk with leaves
  • 2 litres of water

What to do:

  • Measure the water into the saucepan and heat on high to boil.
    • Holding the lemongrass carefully, rinse it and cut the stalk from the leaves.
    • Chop the stalk into 2cm lengths.
    • Fold the leaves into a small bunch, tying together to secure.
    • When the water in the saucepan is boiling, carefully drop in the bundle & the chopped stalk.
    • Turn the heat off and let the tisane steep for several minutes.
    • Ladle into cups or glasses to serve.

Notes: What is a tisane? Why do we have to be careful when handling lemongrass? What other combinations can you think of?

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