Courtesy of Debi Kuhn
Exactly what it sounds like, this tea is brewed by our own lovely sun. Though it takes a bit longer, you will not be disappointed! The slow brewing brings out the more delicate floral flavors that are sometimes lost with traditional brewing.
You will need:
- A glass container, preferably with a lid (such as a mason jar), or you can use cling wrap to cover it.
- Tea and herbs
- A sunny day
- Thoroughly clean your glass container.
- Gather your ingredients in a tea bag, tea ball, or loose in the jar and strain off later
- Place in jar and fill with water
- Cover and place in a sunny spot for at least 3 hours, but no more than 5
- Watch as the sun infuses your tea
- Serve over ice and store in the refrigerator
Note: This tea will not keep as long because the water was not boiled, so be sure to drink within a couple of days!
Lemon Balm Mosquito Repellant
Courtesy of Mother Earth News
Lemon balm (Melissa officinalis) leaves are nearly 38% citronellal, the active component used to repel most biting insects. Take a handful of fresh lemon balm, crush, and rub against exposed skin.
Sleepy Time Herbal Syrup
Courtesy of thenerdyfarmwife.com
- Place about 3/4 cup lemon balm leaves into a small pot and add enough water to just cover the leaves. Simmer, covered partially, until the liquid is reduced by half.
- Strain out & compost the leaves.
- While still quite warm, measure out 1/2 cup of the concentrated tea and stir 1/4 cup raw honey into it. Add more honey to taste, if you wish.
- You can make larger or smaller batches – keeping a ratio of 2 parts lemon balm infusion to 1 part honey.
- Dose by the spoonful at night to help calm and relax everyone from children to adults. (Keeping in mind that honey should not be given to infants under one year old.)
***This syrup can be stored in the refrigerator for up to three weeks.
Courtesy of thenerdyfarmwife.com
Moisten cosmetic clay with lemon balm tea to dab on blemishes and bug bites as needed.
Crystallized Mint Leaves
Gourmet | August 1997
Yield: Makes 1 1/2 cups
Can be prepared in 45 minutes or less, but requires additional unattended time.
- 1 large egg white
- 1 tablespoon water
- 1 cup fresh spearmint or lemon balm leaves
- 1/4 cup superfine granulated sugar
- Beat an egg white with a tiny bit of water
- Dip leaves in egg mixture
- In a bowl, toss leaves with sugar
- Lay on a parchment lined baking sheet
- Let leaves stand about 6 hours, or until dry
- Or, speed up the process by putting them in a 170F oven until they look dry but not browned. Check after 20 minutes and every 5 to 10 after that.
***Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
Raspberry Leaf Tea
Pour 8 ounces of boiling water over 1 tablespoon of Raspberry Leaf. Steep, covered, for at least 5 minutes and drink as regular tea.
For a gallon of cold raspberry leaf tea, use ¾ to 1 cup of raspberry leaf per gallon of boiling water. Bring a gallon of water to boil, turn off heat, add ¾ to 1 cup raspberry leaf, and any sweetener if you’d like, stir, then cover. Leave to steep for a few hours, or overnight (for a strong tea). Strain and refrigerate.
Anise Hyssop Cocktail
Courtesy of Scott Beattie’s book Artisanal Cocktails
Slice the leaves into long, thin strips and shake them over ice with vodka and a berry-infused simple syrup. Serve the drink with seltzer water and garnish with more of the leaves and blossoms.
Anise Hyssop Syrup
Courtesy of backyardpatch.blogspot.com
- 1 large handful anise hyssop
- 1 cup sugar
- 1 cup water
- Combine all ingredients in small saucepan over high heat. Bring to a boil. Remove from heat and let steep for 30 minutes. Strain and refrigerate.
Anise Hyssop Cough drops
You must make a syrup with sugar, not honey to make cough drops, but you can use raw sugar or brown sugar instead of white sugar and it will work just as well.
- Instead of pouring your strained hot syrup into a bottle, keep boiling it. Every minute or so, drop a bit into cold water. When it forms a hard ball in the cold water, immediately take off the heat.
- Pour your very thick syrup into a buttered flat dish.
- Cool, then cut into small squares.
***A dusting of powdered sugar will keep them from sticking. Store airtight in a cool place.
Lemon Verbena Cream
Courtesy of http://www.thekitchn.com
- 1/2 cup sugar
- 1/4 cup packed fresh lemon verbena leaves
- 1 cup whipping cream
- Chop and bruise lemon verbena.
- Put sugar in a small saucepan with ½ cup water and stir to dissolve as it comes to a simmer over low heat. Let simmer for a couple minutes.
- Stir in lemon verbena and remove from heat. Let steep 15 minutes, then place in refrigerator to cool completely.
- Whip the cream in a food processor, then add a few tablespoons of the lemon verbena syrup. Add as much syrup as possible, without deflating the cream.
Serve with sorbet layered together in glasses or small bowls.