FRUIT AND SPICE HERB TEA

2 cups dried lemon verbena leaves
1 cup dried chamomile
1 cup dried orange mint
1 cup dried orange peel*
3 tablespoons whole cloves, crushed
1 (6-inch) cinnamon stick, crushed

Blend all of the ingredients together and store in a tightly covered tin.

WHEN READY TO MAKE TEA:
Shake can well, then spoon 1 teaspoon of the tea into the pot for each cup of water. Pour boiling water over the tea and let steep 5 to 10 minutes.

*HOW TO DRY ORANGE PEEL:
Scrape the insides of the shells clean after squeezing the oranges for juice. Leave only the orange part of the peel (the zest). Cut zest into strips and set on a rack to dry. When brittle, break into small pieces and store in a covered jar.

Makes 40 servings
From: Nancy/CA
Source:
Source: Herbs Gardens, Decorations, and Recipes by Emelie Tolley and Chris Mead