Ingredients :

• Fresh parsley — This is the base, so grab a bunch that is bright green, firm, without yellowing leaves. Flat-leaf parsley releases more aroma than curly for herbal tea — that’s the one we prefer. Organic if possible, because we are using it in large quantities here, not just as a decorative pinch.
• Water — If your tap water tastes strongly of chlorine, filtered is better. With an herbal tea this light, it really makes a difference.
• Lemon — Optional, but highly recommended. Lemon juice breaks the slightly earthy note of the parsley and provides an acidity that wakes everything up. Half a lemon is enough for four servings.
• Honey — If you want to sweeten, acacia honey is the most discreet — it won’t overpower the parsley aromas. One teaspoon per mug. Avoid forest honey, which is too powerful.