Infusions and herbal teas, verbena leaf, chamomile, lime blossom...

Verbena is often associated with herbal teas because it is one of the main uses of its leaves. But verbena can also be used to flavor many preparations, sweet or savory. Creams, ice creams, fruit salads, sauces, poultry, shellfish,… The slightly lemony aromas of verbena bring a much appreciated freshness. In addition, verbena helps digestion.

This wild “tea” is hand-picked in Greece and dried in the shade to preserve its full range of aromas. With a lightly-spiced flavour, the leaves come from a local rustic plant known as Sideris, which in the wild only grows in rocky soil. To serve 2: steep two full stems in half a litre of boiling water for 5 minutes. For a Greek-style beverage, add a spoonful of honey and a dash of lemon juice. This product can be consumed in the evening as it does not contain any caffeine.

Heat the water to 80°C. Place the infuser bag in a cup or teapot. Pour in simmering but not boiling water. Let stand 3 to 5 minutes.

Heat the water to 80°C. Place the infuser bag in a cup or teapot. Pour in simmering but not boiling water. Let stand 3 to 5 minutes.

Heat the water to 80°C. Place the infuser bag in a cup or teapot. Pour in simmering but not boiling water. Let stand 3 to 5 minutes.

Heat the water to 80°C. Place the infuser bag in a cup or teapot. Pour in simmering but not boiling water. Let stand 3 to 5 minutes.