Lemon balm is a leaf of the Lamiaceae family, that of mints and thyme, whose aroma recalls lemon. In this blend, it brightens three aniseed seeds that form its base: Egyptian fennel, anise from Egypt and Turkey, and caraway from Lithuania.

The recipe sticks to these four plants, all from organic farming. This choice of simplicity lets each one express itself: the roundness of the fennel, the sharp aroma of the anise, the more earthy note of the caraway, and the lemony freshness of the lemon balm.

Golden seeds and tender green leaves mingle in the tin. The liquor, straw-coloured, first unfolds a rounded, anise-like and naturally sweet character; the lemon balm then crosses the cup with a delicate lemony note, which lightens the finish and gives it clarity. No note dominates the others: it is a cup of balance, simple and clear.

The name Terres Paisibles evokes the calm landscapes of the end of the day, and it is indeed in the evening that this herbal infusion finds its place, when one settles down after dinner. Caffeine-free, it is drunk plain, without sugar, its sweetness being enough on its own. It goes with a pear, a shortbread biscuit or a slice of apple tart.

Use 6 to 7.5 grams per half litre, which equals 12 to 15 g per litre of water; the water must be boiling, 100 °C, and the infusion should last seven minutes, ten at most. This blend is weighed on demand, in sachets designed to preserve its aroma.