Mushroom Free Lavender Lemon Balm Tea
There is something genuinely calming about a cup of tea made entirely from scratch, and this floral blend delivers that feeling in every sip. Fresh lemon balm brings a bright, citrusy herbaceousness, while dried lavender buds add a soft, aromatic depth that feels almost spa-like. A squeeze of lemon juice sharpens everything up, and a drizzle of raw honey rounds it out with gentle sweetness — though it's lovely without it too. The method is beautifully simple: a gentle simmer, a short steep, and a quick strain, and you're done. For anyone navigating a diet that avoids fungi, this kind of recipe is a natural win — every ingredient here is a leaf, a flower, a citrus, or a sweetener, with absolutely nothing to second-guess. It's the kind of thing you'll want to make on a slow morning or whenever you need a quiet moment in the middle of a busy day.
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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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