Verbena Herbal Tea
A clear infusion of dried verbena leaves, with a lemony and slightly bitter fragrance. It is drunk in the evening, barely sweetened with a drizzle of honey, or plain for those who want to stay light.
A clear infusion of dried verbena leaves, with a lemony and slightly bitter fragrance. It is drunk in the evening, barely sweetened with a drizzle of honey, or plain for those who want to stay light.
Champagne is for others; in the evening, I take my verbena. A woman who wants to keep her figure and clear mind does not weigh herself down — hot water, a few leaves, and nothing more. You let it steep just enough, without drowning it in sugar: a slight bitterness is character. Stand up straight, drink little, and you will remain yourself.
- •Dried verbena leaves — a pinch (herb)
- •Simmering water — a bowl (infusion)
- •Honey — optional (optional sweetness)
Verbena Herbal Tea
A clear infusion of dried verbena leaves, with a lemony and slightly bitter fragrance. It is drunk in the evening, barely sweetened with a drizzle of honey, or plain for those who want to stay light.
Why this dish? Chanel drank little alcohol and preferred water and infusions, careful to maintain her figure. Verbena, a plant from the hills of Auvergne close to her native Corrèze, embodies this sobriety: a clear, almost ascetic drink, reflecting her personal discipline.
Champagne is for others; in the evening, I take my verbena. A woman who wants to keep her figure and clear mind does not weigh herself down — hot water, a few leaves, and nothing more. You let it steep just enough, without drowning it in sugar: a slight bitterness is character. Stand up straight, drink little, and you will remain yourself.
Ingredients (period version)
- Dried verbena leaves — a pinch (herb)
- Simmering water — a bowl (infusion)
- Honey — optional (optional sweetness)
Ingredients
- Dried verbena — 1 tbsp (or 5 fresh leaves) (herb)
- Water at 90°C — 250 ml (infusion)
- Honey — 1 tsp (optional) (sweetness)
Method
- Heat the water without boiling (90°C, small bubbles at the bottom).
- Pour over the verbena and cover.
- Steep for 5 minutes, no longer, to avoid excessive bitterness.
- Strain and, if desired, add a drizzle of honey.
How it was made : Evening herbal teas (verbena, linden, chamomile) were part of daily French life long before coffee and tea became widespread. Velay verbena, grown in Auvergne, was renowned for aiding digestion and sleep.
The contemporary twist : Serve in a clear, thick-bottomed glass, a single leaf floating on the surface: the elegance of emptiness.
Coco Chanel · Charactorium