Recipe: Spiced Bergamot Tea

From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.

Bergamot is a natural for herbal tea and tea blends. It combines well with mint, other lemon herbs, and sweet spices such as those in this delicious blend. The spices are crushed but not ground – use a small, heavy (cast iron is ideal) mortar and pestle to pound the spices to about the size of short grains of rice. Herb teas should be enjoyed immediately after brewing because this is when the volatile oils from the herbs, as well as the taste and medicinal properties, are at their strongest. (Makes 2-3/4 cups tea blend)


  • 1 cup dried bergamot
  • 1/2 cup dried lemon balm
  • 1/2 cup dried mint
  • 1/2 cup dried sweet cicely
  • 3 Tbsp dried chopped citrus peel
  • 2 Tbsp allspice berries, crushed
  • 1 tsp cloves, crushed
  • One 2-inch piece cinnamon, crushed

1) In a bowl, combine bergamot, lemon balm, mint, sweet cicely, citrus peel, allspice, cloves, and cinnamon. Toss to mix well.

2) Transfer to an airtight container, label, and store in a cool, dry, dark place.

3) Just before making tea, crush a small amount of the blend and use 1 tablespoon to make one cup of tea.

As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (Sterling) and The Herbalist’s Kitchen (Sterling, 2018).

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