Eosinophilic Esophagitis Friendly Lemon Balm & Ginger Herbal Tea
Warm, fragrant, and genuinely soothing, this herbal tea is the kind of drink that feels like a reset button for your whole body. Fresh lemon balm leaves bring a gentle, citrusy calm to the cup, while ginger and turmeric add depth and a subtle warmth that builds beautifully as it steeps. For anyone managing eosinophilic esophagitis, finding comforting drinks that don't trigger symptoms can feel like a constant puzzle — this one sidesteps common culprits entirely by leaning on clean, whole ingredients. The method is simple: a short simmer to coax out the ginger and turmeric, then a quiet steep to let the lemon balm do its aromatic thing. A squeeze of fresh lemon juice and a drizzle of honey at the end let you dial the flavor exactly to your liking. It comes together in one small saucepan with almost no cleanup, making it just as practical as it is pleasant to drink.
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Learn more →Ingredients
2 servings
- 2 cups water
- ½ cup fresh lemon balm leaves, loosely packed
- 1-inch piece fresh ginger, thinly sliced
- ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice
- 1–2 tsp honey, to taste
- 1 pinch black pepper (optional)
Instructions
- 1
Combine the water, ginger slices, and turmeric in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and cook for 5 minutes.
- 2
Remove the saucepan from the heat. Add the lemon balm leaves and, if using, the black pepper. Let steep for 5 minutes, until the liquid is fragrant and pale golden-green.
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