1 teaspoon fresh or dried marjoram, sage, and mint leaves
1 tablespoon honey, preferably Ikarian (a dark brown tree and herb honey—optional)
1 lemon wedge (optional)
Up to 2 teaspoons soy creamer (optional)
Bring 2 cups water to a simmer in a tea kettle or a small pot set over high heat until bubbles float to the surface or you see strings of small bubbles from the bottom of the kettle.
Do not boil.
Pour into a cup.
Put the herbs in a tea infuser or into an individual tea bag, set in the mug, and steep until well perfumed, 5 to 10 minutes.
If desired, sweeten with honey, garnish with a lemon wedge, and/or stir in a splash of soy creamer.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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