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.
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.