Ingredients

• 1 teaspoon dried lemon balm leaves
• 1 teaspoon dried lemon verbena leaves
• 1 cup freshly boiled water
• Honey, optional, to taste

How to prepare

1. Place the food-grade dried lemon balm and lemon verbena in a clean cup, teapot or infuser.
2. Pour over 1 cup of freshly boiled water, handling the hot vessel carefully.
3. Cover and let the herbs steep for 5–8 minutes.
4. Strain the infusion thoroughly into a heat-safe cup. Let it cool to a comfortable drinking temperature.
5. Sweeten with a little honey if desired and enjoy as a quiet, citrus-scented tea ritual.

Preparation and botanical-suitability notes

This is a culinary herbal infusion, not a treatment for any medical condition. Review the suitability of both botanicals before use. Consult a qualified healthcare professional if pregnant, breastfeeding, taking medication or managing a medical condition. Avoid botanicals to which you are allergic or sensitive, and discontinue if discomfort occurs. Use clearly identified, food-grade leaves and not extracts or essential oils. Keep hot water and steam away from children and pets, and let the drink cool before sipping. Honey is not suitable for infants under 12 months. Prepare fresh and do not claim any unverified storage life or therapeutic benefit.

From the Meadow · Duplicate-source reconciliation

The original Lemon Balm & Lemon Verbena Infusion appears in both historical product-description archives for Lemon Balm Leaves and Lemon Verbena Leaves. Those two source transcriptions have the same ingredients, water quantity, covered steep time and preparation note. These matching source records have been reconciled into one canonical recipe to avoid duplicate publication. Its original ingredient amounts, steeping method and botanical-suitability notes are preserved.

Matching botanical ingredients: Lemon Balm Leaves and Lemon Verbena Leaves.