Tisane aux Herbes (French Herbal Infusion)

Elegant and Aromatic. The French tisane is a cherished after-dinner tradition — a caffeine-free herbal infusion meant to aid digestion and calm the senses. Brewed in a clay pot, the gentle, even heat draws out the delicate flavours of dried herbs and flowers in a way that metal kettles simply cannot match.

Ingredients

• 2 tablespoons dried lavender buds
• 1 tablespoon dried chamomile flowers
• 1 tablespoon dried lemon verbena leaves
• 1 teaspoon dried rose petals
• 500ml (2 cups) filtered water
• Honey or sugar to taste

Instructions

1. Combine the herbs: Place the dried lavender, chamomile, lemon verbena, and rose petals into your donabe clay pot.
2. Heat the water: Pour filtered water over the herbs. Place the donabe over low heat and bring to a gentle simmer — never a rolling boil, which would destroy the delicate floral notes.
3. Steep: Once steam begins to rise, turn off the heat. Cover with the lid and let steep for 5-7 minutes. The clay pot's excellent heat retention will maintain the perfect steeping temperature.
4. Strain and serve: Strain through a fine sieve into delicate cups. Sweeten lightly with honey if desired.

Tip: In Provence, lavender tisane is the quintessential evening drink. Adjust the herb ratios to your taste — more chamomile for a sweeter cup, more verbena for a citrusy note.