* Figure on two to three tablespoons of fresh herbs for each cup of tea and one to two tablespoons of dry herbs per cup. To make a four cup pot of tea, you'll need 8-12 tablespoons of fresh herbs or 4-8 tablespoons of dried. Iced tea requires more herbs because you'll be diluting it with ice. Try four tablespoons fresh or two tablespoons dried per cup.

* To make the best pot of herbal tea possible, start with cool water and bring just to an audible rolling boil. Rinse a china or glass teapot with a small amount of hot water to warm the pot. Add herbs and fill the pot with hot water. Steep three to five minutes. Use a tea strainer when pouring.

* [Lemon] verbena: This 3- to 6-foot deciduous shrub has leaves that impart a strong lemon flavor to tea. Lemon verbena is the main ingredient in the popular Verveine tea sold commercially. Plant likes full sun or bright filtered light and good drainage.