Herbal Teas and Other Refreshments From the Garden

Now the summer weeks are here and our gardens are no doubt blooming, here is an article from the timescommunity.com with details on all the delicious concoctions that are available to use free simply by using the herbs in our garden:

There is an assumption that tea should come in a dried form and for convenience should be in a bag.

While the dry form may be the only option in the winter, herbs growing in the summer can make terrific refreshments. Fresh herbs can be mixed together, or mixed with dried black or green tea, and served iced or hot. Sweet herbs such as Stevia can be added to tea as required.

How to make tea

Bring a quart of water to boil in a tea kettle (not the microwave). Put one tablespoon of fresh herb leaves into a teapot and cover with the boiling water. Let the tea “brew” for 3-5 minutes, depending on taste and herb used. Strain and serve in a cup with a slice of lemon or other herbs. For iced tea, make a stronger infusion and strain before cooling; serve over ice.

Mint

Mints (Mentha spp.) are perhaps the most common herb used to flavor drinks. Applemint, spearmint and peppermint each give a different taste. Add the flowers or the leaves to your favorite drink for decoration, or use the flower heads as decoration on the side of the dessert plate.

To obtain the best flavor from mints and to avoid mint invading the whole garden, remember to grow the mint in a pot that is well-watered and out of the hot afternoon sun.

Fresh mint leaves can be added to regular iced tea, or try them mixed with one of the lemon herbs such as lemon balm (Melissa officinalis) or lemon verbena (Aloysia triphylla).

Either mint or the lemon herbs mix well with the leaves of anise hyssop (Agastache foeniculum) to make a light and refreshing iced tea with lots of flavor. Like mints, the lemon balm and the Agastache will do well with some afternoon shade.

Bergamot

The bergamot group of herbs (Monarda didyma, Monarda fistulosa) has been used for teas for many generations, and the bergamot oil is the basis for the original Earl Grey teas.

The fresh leaves of the plant can be used for teas, but if you use the bright red flowers of the scarlet monardas, they will not only be flavorful they will infuse the water with an attractive red color.

Bergamot leaves and flowers can also be added to salads for added taste and color. The leaves give a slightly musty citrus taste to teas.

Pineapple sage

Fruit-flavored teas can also be made from pineapple sage (Salvia elegans). This frost-tender herb produces red flowers in the fall that attract the butterflies, but also make a colorful addition to salads and teas.

The fruity flavor of the leaves goes well in an iced tea, served with crushed ice and the red blossom floated on the top. For teas made before the flower is available, serve with mint sprigs.

Borage

A sprig of borage adds a finishing touch to many drinks and looks particularly elegant if the bright-blue blossom is frozen in ice cubes and floated on pitchers of ice tea or bowls of fruit punch.

Borage is an annual herb that flowers through most of the summer. Although not a “tidy” herb, it is an indispensable addition to many drinks. Traditionally, the herb is used to decorate Pimms No. 1 drink — a favorite aperitif served at Henley, Ascot and other fine afternoon events, and in lots of private gardens on sunny days.

Lavender

For an alternative to traditional lemonade, try lavender lemonade. Make the base syrup according to your own favorite recipe (or even used frozen concentrate).

Mix one or two teaspoons of lavender flowers in a pan with a pint of cold water. Cover and bring slowly to the boil. Remove from heat and keep covered until cool, then strain the liquid and measure.

Add water, if necessary, to make the amount of liquid required for your lemonade recipe.

When the lavender water is added to the lemonade base, the liquid turns pink. Since lavender can be overpowering in a drink, start with a small amount and adjust to suit your taste.

For an added twist to the lemonade, add a small sprig of rosemary to the lavender (about a 2-inch piece) before bringing to the boil. The subtle flavor of the rosemary blends well with the lavender.

Now, wander out to the herb patch, gather a handful of leaves and make some tea to enjoy!