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| Start with lots of lemon balm! This stuff grows wild in my neighbor Tracey's garden, so I help her out by swiping some now and then. |
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| Remove leaves from stems, one at a time, by holding root end with one hand and then using your other hand to pull down along the stems. Soak leaves in cold water and remove from water, leaving behind any dirt (and bugs!), and placing leaves in colancer. Repeat several times until soaking water is clean. |
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| I like to boil water in a large pot with an insert. Place clean lemon balm into water; steep for 5-7 minutes. |
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| The insert allows you to drain leaves easily! It is a multi-purpose pot; pasta, tamales and tea! |
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| Voila! Huge amounts of Lemon Balm tea! Cool slightly before transffering. |
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| Use a cheese cloth over a colander for straining extra clean and clear tea, if desired. No matter how clean you think your lemon balm is, there are always a couple bits of things that escape, especially when it grows wild in the garden. |
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| Lastly, serve over ice or chill in refrigerator. I like stevia for sweetening, but use what you want. Garnish with more lemon balm leaves and lemon wedges if you feel like it. |
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