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Friday Farm-to-Table Dinners: 6:30pm

Chef Todd’s Lemon Verbena Tea

BPFVerbenasmallA request from Lisa Schroeder, who is one of our merry band of followers on Instagram.

Recipe:

2 cups dry lemon verbena leaves (packed)
½ cup honey
1oz. ginger (1 knob)
1 gallon boiling water

Mix ingredients in a 6 quart stock pot.
Add 1 gallon of boiling water.
Steep for at least 15 minutes. Preferably overnight.

Chill.  Add ice.  Enjoy.

Pro Tip:  Freeze some in an ice cube tray so that your ice tea doesn’t get diluted.