calming autumn tea

As the darkness and rain sets in this fall, it has been comforting to have a little bit of warmth and light preserved in the form of early summer herbs. I've found that this tea, enjoyed so well fresh, also makes a nice dried blend for the colder months.  The herbs are all rather profuse and easy to grow in our area--lavender, chamomile, lemon balm and calendula. They are all traditionally thought to be calming to the nervous and digestive systems, and they taste and smell lovely. To make, I steep 1-2 tablespoons dried herbs per pot (or about a teaspoon for a cup) for 5 minutes or so. I like it plain, but it would also be delicious with a little honey.