Late Summer Tisane by Natasha Pickowicz
Fat, leafy bouquets of herbs are typically the first to seduce me at the farmer’s market. Making tisanes — a light, fragrant tea brewed with herbal infusions — helps me process herbs before they turn to slime in the fridge. Tisanes look gorgeous, preserve the feeling of summer and freshness, and happen to be insanely healthy. At the market, I usually pick up a mix of leafy herbs (lemon balm, mint, lemon verbena, sage, anise hyssop), edible flowers (chamomile, lavender, rose hips), and roots (ginger, chicory, sassafras).
- 3 ounces- Any combination of fresh herbs, edible flowers, roots, or seeds
- 1L water
- Stuff a large jar with trimmed and clean herbs.
- Bring a liter of water just up to a boil.
- Pour hot water over tea and let steep for at least 30 minutes.
- Strain and refrigerate. Serve over ice and with a splash of sparkling water.