Low Iodine Lavender Lemon Balm Tea
There is something quietly restorative about a cup of herbal tea made entirely from scratch, and this floral blend is genuinely lovely. Fresh lemon balm brings a soft, citrusy brightness while dried lavender adds that unmistakable calming fragrance — together they create something that feels almost spa-like in a mug. A squeeze of fresh lemon juice sharpens the flavor just enough, and a drizzle of raw honey rounds it out without overpowering the delicate herbs. For anyone navigating a low-iodine protocol, this kind of recipe is a quiet win — no dairy, no seafood, no iodized salt, just clean, simple botanicals steeped in filtered water. The technique matters here: a gentle simmer rather than a hard boil keeps the lavender from turning bitter, and a short five-minute steep preserves the lemon balm's brightness. It's the kind of thing you'll want to make on a slow morning or whenever you need a moment to reset.
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Learn more →Ingredients
2 servings
- 2 cups filtered water
- ¼ cup fresh lemon balm leaves, loosely packed
- 1 tsp dried culinary lavender buds
- 1 tbsp fresh lemon juice
- 1–2 tsp raw honey, or to taste (optional)
Instructions
- 1
Bring 2 cups of filtered water to a gentle simmer in a small saucepan over medium heat — small bubbles forming at the bottom, not a rolling boil.
- 2
Remove the saucepan from the heat. Add the lemon balm leaves and dried lavender buds, stir once to submerge, and steep for 5 minutes.
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