"I was first introduced to tisane at Chez Panisse in Berkeley. I loved the bright flavors that fresh herbs gave to tea," says Sunset reader Rofina Wilenchik, who makes this herbal tea contribution.


Makes about 4 cups; 4 servings

Recipe from


Nutritional Information

Calories 9.9
Caloriesfromfat 9.1 %
Protein 0.3 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 3.3 g
Fiber 0.0 g
Sodium 8.3 mg
Cholesterol 0.0 mg


2 stalks fresh lemon grass (about 12 in.), rinsed
2 lemon thyme or regular thyme sprigs (3 to 4 in.), rinsed
24 spearmint, peppermint, or mint sprigs (6 to 8 in.; use 1 kind or a combination), rinsed
4 slices (size of a quarter) fresh ginger, crushed
5 thin lemon or lime slices
1 bag (about 1 1/2 teaspoons) peppermint tea


1. In 2- to 3-quart pan over high heat, bring 4 cups water to a boil.

2. Meanwhile, trim off and discard tough ends of lemon grass and pull off coarse outer leaves. Thinly slice stalks.

3. Add lemon grass, thyme, mint, ginger, lemon slices, and tea to boiling water. Cover and remove from heat. Let stand (steep) 5 to 10 minutes.

4. Pour tisane liquid through a fine strainer into a teapot or pitcher. Serve hot, or cool with ice.

Rofina Wilenchik, San Anselmo, California,


August 1999
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