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The Herbal Tea Pot
The Herb Society of America
Flavor Characteristics and Plant information:
Chamomile – Chamaemelum nobile; Harvest the daisy like, green apple-­‐scented flowers for dry or fresh use in herb tea. The delicate flavor is best when not steeped too long. It blends surprisingly well with a little peppermint. Grows 18” tall in full sun. Annual, but will self-­‐seed. Hibiscus – Hibiscus sabdariffa; This hibiscus, also known as Jamaican tea or Roselle, creates a beverage with a tart berry aroma and cranberry-­‐like flavor. It is the red calyxes beneath the flower that are used in making the intensely red colored beverage. Use several tablespoons of the dried calyxes to 1 cup of boiling water, add sweetener to taste and serve hot or cold. Other fruit flavors such as lemon and orange blend well with hibiscus. This is not the variety typically seen on tropical shirts! Grow in full sun. Annual. Peppermint – Menthe x piperita; The peppermint plant is a favorite flavor both alone or blended with other flavors. It is especially popular blended with lemon verbena or lemon balm as well as with traditional tea. Mint is best grown in a pot since it can be aggressive and spread throughout a garden if left unchecked. There are lots of mints that can be used in herb teas, including: apple, chocolate, orange, pineapple and spearmint. Mints are tolerant of shade to sunny growing conditions. Perennial. Pineapple mint – Menthe suaveolens ‘Variegata’; Pineapple mint is an attractive addition to containers as its variegated leaves will trail over the sides. Mild fruity mint flavor is nice alone or blended with other flavors. Grow in full sun to part shade. Perennial. Cinnamon Basil – Ocimum basilicum ‘Cinnamon’; The spicy clove-­‐like flavor of sweet basil is great in tea. The ‘Cinnamon’ variety adds a hint of cinnamon flavor. Leaves and flowers are best used fresh in herbal teas. Keep flowers pruned for best leaf production. Grow in full sun. Annual. Lemon Rose Scented Geranium – Pelargonium ‘Rober’s Lemon Rose’; Light lemon and rose flavors blend well with other lemon herbs for an interesting flavor. Grow in full sun. Annual. Pineapple sage – Salvia elagans; While the leaves and flowers of this plant can be used in herb teas and even fruit salads, the most flavor is imparted from fresh leaves. The red flowers begin blooming in mid to late August and September. Tender Perennial. Stevia – Stevia rebaudiana; Stevia leaves are 100 to 300 times more sweet than sugar and are calorie free. Use dry or fresh and sparingly! Grow in full sun. Annual. Look around our gardens for more herbal tea plants:
Lemon Verbena – Aloysia triphylla Lavender – Lavandula angustifolia Lemon Balm or Melissa – Melissa officinialis Bee Balm – Monarda didyma Catnip – Nepeta spp. Scented Geraniums – Pelargonium spp. Rose hips – Rosa spp. Rosemary – Rosmarinus officinalis Sage – Salvia officinalis Try these herbal tea recipes or create your own:
Relaxing Night Blend – 1 part mint and 2 parts chamomile; Lemon Mint Blend – 1 part mint and 1 part lemon verbena or lemon verbena and lemon balm combined; Good Bee Tea Blend – 1 part dried red bergamot flowers and 1 part dried crushed lemon verbena leaves; Cooking with Herb Scents (1991), Western Reserve Unit, Herb Society of America Sweet Harvest Tea – ¼ cup loosely packed fresh lemon balm, ¼ cup loosely packed fresh peppermint leaves, 1 teaspoon fresh or dried lavender blossoms, 3” slice of orange peel and 2 cups of water. Steep 10 minutes. Lemon Balm: An Herb Society of America Guide (2007), Recipe © Theresa Loe