Linden Leaves
Linden Leaves are the dried leaf of the Tilia tree, the same tree behind the classic European tilleul infusion. They brew a pale gold cup that tastes soft and lightly honeyed, closer to a mild green herb than to a floral tea, with none of the sharpness of mint or the tannin of a black tea.
The leaves are cut and sifted, so they keep their green colour and open slowly in hot water. Linden is drunk in the evening across France, Turkey and the Levant, usually plain or with a little honey.
How to use them
Steep a heaped teaspoon in freshly boiled water for five to seven minutes, keeping the cup covered, then strain. Linden takes honey and lemon well and blends comfortably with chamomile, lemon balm or rose petal. The cut leaf also works in herbal infusion blends and can be simmered into a mild broth.
Details
| Ingredients | Dried linden leaf |
|---|---|
| Botanical name | Tilia |
| Plant part | Leaf, cut and sifted |
| Sizes | 30g, 100g, 200g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Linden, Lime Tree Leaf, Tilleul (French), Ihlamur (Turkish), Tilo (Spanish), Lindenblatt (German), Tiglio (Italian)
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