Some good choices for this recipe include orange mint, apple mint, peppermint, lemon verbena, pineapple mint, and wintergreen.

1. Pour boiling water over the leaves and steep for 10 minutes, longer for stronger tea.

2. Meanwhile, butter a shallow pan. Set aside.

3. Strain the leaves and add the Splenda, brown sugar, and butter to the tea and bring to a boil over medium heat. Continue boiling until syrup hardens when a small amount is dropped into cold water.

4. Pour into the buttered pan. Score candy into squares before it sets or break into pieces as soon as it hardens.

5. Wrap each hardened piece in waxed paper. Store in an airtight container.

• MAKES 3 POUNDS

• INGREDIENTS

• 4 cups boiling water

• 2 cups herb leaves with stems and blossoms

• 3 cups Splenda

• 3 cups brown sugar

• 1/2 tablespoon butter