By April Swiger, Contributing Writer
This refreshing lavender lemon balm iced tea is not only delicious, but it helps melt away stress. It’s so simple to make and can be enjoyed hot or iced for the upcoming summer months. Tea brewed from your own garden herbs is highly satisfying, and wonderfully nourishing.
I first discovered lemon balm a little over a year ago. The snow had finally melted away from the garden area of our little rental home, and these bushy green plants began to pop up all over the place. After a little research I learned that lemon balm (part of the mint family) is a perennial herb known for its calming and stress relieving properties. One gentle touch of the leaves and an intoxicating aroma of lemon fills the air. The scent alone lifts my spirits!
Lemon balm has also been known to calm headaches, upset stomach, menstrual cramps, and insomnia to name a few. My husband and I have been on a recent journey to treat our adrenal fatigue and lemon balm is a wonderful herb to help calm the body and promote healing.
It is well know that lavender is also a natural stress reliever. The lovely scent from its leaves, and the variety of purple flowers it produces makes it one of the most beautiful herbs to grow in a garden. I have two different varieties in my garden, but the one I used for this recipe is English Lavender (lavandula angustifolia).
You could also dry the leaves and preserve them for making tea during the winter months. This is very easy to do with a dehydrator, or by hanging to air dry as well.
It’s good to take a few moments each day and rest. This tea, adorned with a fresh lavender flower, would be the perfect companion for seeking a stress-free summer.
Other summer drinks you may enjoy:
- Chai Tea Fauxccino (paleo-friendly)
- Iced Chamomile Lavender Tea
- Dairy Free Pina Colada (nonalcoholic)
- Vanilla Lemonade
- 1 quart filtered water
- 1 cup fresh lemon balm leaves
- 4 sprigs of fresh lavender leaves
- 1-2 Tablespoons of raw honey per quart
- Lemon slices and/or a lavender flower (optional)
- Bring the water to a boil in a large pot.
- Add the lemon balm and lavender leaves to the water. Remove the pot from the heat, cover, and steep for 30 minutes.
- Strain out the leaves and pour the tea into a glass container of your choice.
- Stir in the honey. Enjoy this tea warm, or chill for iced tea.
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Thanks so much for this recipe! I have dried lavender and lemon balm. How much of each should I use per quart?
Hi Jamie – I haven’t tried it with dried yet, although plan to this year. I think that may be personal preference depending on how strong you like it, but I’ve read 1 tsp per cup may be a good place to start. Hope that helps!
Where can we find these plant leave’s. I live in Iowa and I have never heard of either but would truly love to try.