Moroccan · Drinks
Mint & Verbena Tisane
A caffeine-free relative of Morocco's famous mint tea, this herbal infusion swaps the green tea base for a blend of fresh mint and louiza (lemon verbena), a calming after-dinner drink common in Moroccan households in the evening.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large bunch fresh mint
- 1 large bunch fresh lemon verbena (louiza)
- 1 litre boiling water
- Honey or sugar, to taste
Method
- 1
Rinse the herbs
Rinse the mint and verbena well and shake off excess water.
- 2
Steep
Place the herbs in a teapot and pour over the boiling water.
- 3
Infuse
Let steep for 5–7 minutes, covered, until fragrant and golden.
- 4
Sweeten
Sweeten to taste with honey or sugar.
- 5
Serve
Pour into small glasses and serve warm.
Chef's tips
- Use fresh herbs rather than dried where possible — the aroma is far more vivid.
- Cover the pot while steeping to trap the volatile aromatic oils.
Frequently asked questions
Where can I find lemon verbena?
Louiza is widely sold fresh in Moroccan markets; outside Morocco, look for lemon verbena at specialty herb shops or grow it as a garden herb.