Upon sipping this infusion, Scott's guests often exclaim, "What is this wonderful tea?" To yield cup after cup of delectable tea, plant lemon verbena--a perennial shrub--in a corner of your garden.
About 50 lemon verbena leaves, lemon balm, or mint leaves (or a combination)
How to Make It
Heat 2 qts. water to almost but not quite boiling. Put lemon verbena leaves in a tall container. Pour hot water over leaves and let steep at least 10 minutes; taste and let steep longer (up to overnight, chilled) if you'd like it stronger.
Chill, strain, and serve over ice cubes (with flowers frozen into them, if you like).