There is something very special about a cup of tea made straight from the plant. In most herbs, the highest concentration of oil (and heathful ingredients) is in young, fresh leaves. Herbs are easy to grow and only require a small patch of well-drained soil and regular watering.
Some herbs grow too easily – like lemon balm or mint – they will spread very quickly and can take over most of your herb garden before you know it. To prevent this, it is a good idea to plant them in containers.
During the summer, harvest your herbs on regular basis – pinching back the leaves will result in a bushier plant.
Here are a few perennial herbs for you to try and direction on making your own organic tea:
Bergamot is a bushy plant that thrives in sun to part-shade. It is usually grown for its bright red or pink flowers, but the leaves have an orange-like flavour that produces a great cold drink as well as a tasty cup of tea.
Lemon verbena is a semi-tropical upright shrub that requires full sun. It will also need overwintering indoors, but all the work with it is worth it.l It makes a great lemony tea. Lemon Balm is harder alternative, but it is not quite as flavourful.
Marjoram is a clump forming culinary herb that also produces citrusy tea with a hint of mint. Milder in flavour than its close relative oregano, marjoram thrives in full sun.
Peppermint is a plant that will do well in a full sun as well as part shade and produces tons of toothed leaves.
The “hips” are actually seed cases . To maintain your rose hip bush flowering, keep deadheading until late summer , then let the flowers go to seed. Harvest once hips are fully formed and deep orange-red – but before the birds get them. Rugosa roses are hardy and most are excellent producers.
How to make your Organic Tea:
Pick leaves mid-morning – after the dew has dried – preferably on a dry day
To use fresh leaves: Place them on a damp paper or tea towel and keep them out of the sun.
To dry leaves: If you want to use your herbs for alter use, make sure they are dried completely – residual moisture could cause mould – by leaving them in a darkened, warm and dry place for a few days. when dry, store in an airtight container
Before steeping fresh leaves, bruise them to release the oil
Use two to three teaspoons of fresh leaves or one teaspoon of dried leaves for each cup of tea.
Slice rose hips in half before adding boiling water to release their flavour.
Hope you enjoyed reading this information – if you want to add comments, suggestions or experiences, please do so – it will be greatly appreciated!