Spearmint Tea with Lemongrass and Echinacea
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 5 minutes |
Introduction
Before it became part of the Wild Oats chain, Nature’s here in Portland used to package a tea that I especially liked when I felt a cold coming on, or was nursing one. Now I make my own blend after procuring the ingredients from the bulk section.
Ingredients
| ½ | cup dried spearmint | |
| ¼ | cup dried lemongrass | |
| ¼ | cup dried echinacea root | |
| ~ | Honey, to taste |
Steps
- In a medium bowl, mix together all of the ingredients. Store the loose tea in a jar or tin.
- To make a single cup of tea, place a heaping tablespoon of loose tea in a strainer, set over a cup, and pour just boiled water over the tea. Allow to steep for 2 to 3 minutes, then remove the strainer. Sweeten to taste with honey.
This content is from the Culinate Kitchen collection.