Food & Cooking Recipes Quick & Easy Recipes Immunity Tea Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Yield: 1 quart This recipe calls for dried herbs, found at your local herb shop or online at jeansgreens.com or frontiercoop.com. If you have any of the ingredients fresh, however, by all means, use them. Drink two cups daily throughout the season. Ingredients 2 tablespoon dried astragalus 1 tablespoon dried ginger (order "cut and sifted," rather than powdered) ⅛ teaspoon dried lemon peel (choose organic if using fresh) 1 tablespoon lemon balm Honey to taste Directions Simmer the astragalus, ginger, and lemon peel in a quart of water for 20 minutes, covered. Turn off heat and add the lemon balm; cover and steep for another 20 minutes. Strain and discard herbs. Add a touch of honey per cup of hot tea. Tea will keep in the fridge for 24 hours; heat it up before drinking. Rate it Print