4 c. boiling water
2 c. leaves with stems and blossoms or 3 seeds
Herbs - peppermint, horehound, lemon verbena, applemint or others
Seeds - fennel, anise, caraway or coriander
3 c. each: granulated sugar and brown sugar
1/2 tbsp. butter

Pour boiling water over herbs or seeds and steep for 10 minutes (or longer for very strong tea). Strain. Add sugar, butter and bring to boil over medium heat. Cook until hardens (when small amount dropped in cold water).

Pour into buttered shallow pan. Score into squares before it sets. Wrap the hardened pieces individually and store in airtight container.