Té de Cedrón
If you enjoy herbal teas, you will really enjoy this fragrant lemon verbena tea – té de cedrón – which can be enjoyed hot or over ice. In Mexico, people drink it as a sleep aid and to help reduce indigestion but we drink it because it has a bright delicious lemony flavor.
Our version is delicately flavored and lightly sweetened with real honey. You can also prepare it with agave nectar, stevia or sugar although it is great without any sweetener too.
In Mexico, it is common to find lemon verbena grown in pots in patio gardens. It is easy to grow and can be used to cook a wide variety of dishes in addition to preparing tea. Lemon verbena is especially good when used to add a delicate lemony fragrance to fish. Learn how to grow it here.
A few leaves are all you need to prepare your tea. You can double or triple the number if you prefer a stronger flavored tea or will be serving it iced.
Lemon Verbena Tea Recipe
Yield 4 cups
Recipe to prepare a delicate, fragrant Mexican lemon verbena tea (té de cedrón) which is lightly sweetened with natural honey. Delicious served hot or iced.
- 3 lemon verbena leaves
- 4 cups water
- 4 tsp. honey or sweetener of choice (optional)
- Place the 3 lemon verbena leaves in the 4 cups of water.
- Boil for 15 minutes.
- Serve hot or iced with a teaspoon of honey in each glass for sweetness.
Adjusting the Flavor
Our recipe makes a very delicately flavored tea. Chopping the leaves before boiling releases more flavor if you prefer a stronger tea.
Preparing Iced Tea
Double or triple the quantity of leaves if you are preparing iced lemon verbena tea.
You can use agave nectar, stevia or sugar to sweeten your tea instead of honey. It is also delicious unsweetened.
Lemon verbena is also known as lemon beebush. In Mexico, it is called cedrón.
Amount Per Serving
% Daily Value
Sodium 5 mg
Sugars 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.