I have had a love affair with lemon verbena for months thanks to a bumper crop at our CSA. At the end of the season, just before the first frost, I harvested a few bunches and hung them upside down in a dark dry spot. When thoroughly dried (a couple of weeks), slightly crumble the leaves and store them in an airtight container in a dark place.  I am also drying anise hyssop, and horehound to make tea that wards off winter colds. 

To brew tea, heat a teapot with boiling water and discard the water. Add a teaspoon of dried herbs, add boiled water and let steep for a few minutes. The lemon verbena tea is beautifully yellow, aromatic and delicious. It will be interesting to see how it holds up in strength and flavor after being stored for a few months.

Categories: Herbs, PreservingTags: DIY herb tea