Lemon Verbena and Lemongrass Tea: The Cool Infusion That Aids Digestion
Not a piping-hot winter tea, not an iced tea that stalls digestion: lemon verbena and lemongrass strike the right balance for warm evenings.
The recipe at a glance
Ingredients
- 1 tablespoon dried lemon verbena leaves (or 5-6 fresh leaves)
- 1 fresh lemongrass stalk, finely sliced (or 1 teaspoon dried)
- 2 cups (500 ml) hot water, just below boiling
- 1 teaspoon raw honey per cup (optional)
Steps
- Heat the water to just below boiling, without a full rolling boil.
- Pour it over the verbena and sliced lemongrass in a teapot.
- Cover and steep for 8 to 10 minutes.
- Strain and let it cool for a few minutes.
- Add the honey once the tea is lukewarm, away from any heat.
Lemon verbena and lemongrass tea pairs two cooling herbs that thrive in summer herb gardens: lemon verbena, digestive and mildly calming, and lemongrass, known in Ayurveda for its soothing effect on Pitta. Served lukewarm rather than iced, it rounds off a summer meal nicely without putting out the digestive fire.
It is a simple recipe — no rare herbs, no special equipment — that slips easily into a summer evening ritual.
Why this pairing rather than another
In the Ayurvedic logic of the six tastes, lemon verbena and lemongrass share a slightly bitter, astringent taste that cools without upsetting digestion — unlike the all-iced approach, which slows it down. This infusion complements CCF tea, the go-to for heavier meals, as a lighter, more fragrant option for warm evenings.
The basic recipe
As a guide, for a 2-cup (500 ml) teapot:
| Ingredient | Amount |
|---|---|
| Dried lemon verbena leaves (or fresh) | 1 tablespoon (or 5-6 fresh leaves) |
| Fresh or dried lemongrass, finely sliced | 1 fresh stalk or 1 teaspoon dried |
| Hot water, just below boiling | 2 cups (500 ml) |
| Raw honey (optional, added off the heat) | 1 teaspoon per cup |
How to prepare it
Heat the water to just below boiling — steaming, not at a full rolling boil. Pour it over the verbena leaves and the sliced lemongrass. Cover and steep for 8 to 10 minutes. Strain and let it cool for a few minutes before serving: it is this tempered temperature, neither scalding nor iced, that sets this recipe apart from a classic iced tea. Add the honey only once the tea has cooled enough — never into hot liquid — to preserve its traditional qualities.
Variations by dosha
- Pitta: the dosha that benefits most from this infusion, especially in summer; a few mint leaves reinforce the cooling effect.
- Vata: prefer a properly lukewarm version rather than a cool one, with a touch of honey to soften the astringency, which can otherwise accentuate this dosha's natural dryness.
- Kapha: add a little lemon zest or a pinch of dried ginger to energize the infusion without warming it excessively.
When to drink it
Ideally 15 to 30 minutes after the evening meal, as a light digestif, rather than alongside the meal itself. It pairs well with a summer dinner built on the principles of the light summer thali. Avoid serving it iced: by Ayurvedic logic, the temperature contrast with the stomach slows digestion, even at the height of summer.
Storage
Dried lemon verbena and lemongrass keep for several months in an airtight jar away from light. Once brewed, the tea is best drunk the same day; avoid keeping it more than 24 hours, even refrigerated — a matter of taste and freshness more than strict safety.
Precautions
Lemon verbena and lemongrass are commonly consumed as herbal teas without particular risk at usual amounts. As a precaution, pregnant or breastfeeding women should ask for advice before regular, substantial consumption, and anyone on long-term medication can refer to our safety and precautions guide if in doubt about a possible interaction.
Your questions about lemon verbena and lemongrass tea
Why drink lemon verbena-lemongrass tea lukewarm rather than iced?
Because an iced drink slows digestion according to Ayurvedic logic, even in summer. A lukewarm tea keeps the cooling effect you are after without putting out the digestive fire after a meal.
Can you use fresh lemongrass from the garden?
Yes — it is even preferable to dried when available: finely slicing a fresh stalk releases the aromas better. Rinse it well before use.
Does this tea suit all doshas?
It benefits Pitta above all, cooling it without excess. Vata will prefer it properly lukewarm and lightly sweetened with honey, while Kapha can add lemon zest or a hint of ginger to energize it.
Can you add sugar or honey to this tea?
Raw honey is preferable to refined sugar, provided you add it once the tea has cooled to lukewarm and is no longer hot, to preserve its qualities and respect the Ayurvedic rule that honey should never be heated.
When should you drink this tea for the best digestive effect?
Ideally 15 to 30 minutes after the evening meal, rather than during the meal, to let the stomach begin its work before introducing liquid.
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