It's National Book Week. The rules are: Grab the closest book to you. Turn to page 56. Copy the 5th sentence as your status. Don't mention the book. Post these rules as part of your status.
Forester Feasts: It's terribly pleasurable to be able to offer guests an after dinner herb infusion in homage to Modern....the new restaurant at New York's MoMA.
My expansion on the subject:
• Leaf tisanes: lemon balm, mint, lemongrass and French verbena
• Flower tisanes: rose, chamomile, hibiscus and lavender
• Bark tisanes: cinnamon, slippery elm and black cherry bark
• Root tisanes: ginger, echinacea and chicory
• Fruit/berry tisane: raspberry, blueberry, peach and apple
• Seed/spice tisanes: cardamom, caraway and fennel
What is commonly referred to as an "herbal tea" is actually an infusion or decoction made from a plant other than camellia Sinensis. For this reason, there is a trend toward the use of terms like "tisane" (pronounced tea-zahn), "botanical" or "infusion."
Lavender Verbena Tisane
Mix lemon verbena and a little bit of lavender. You don't need too many lavender blossoms to really create a floral-tasting herbal tea.
•1 cup lemon verbena leaves
•3 tbs lavender flowers
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.