Herbs in Tea
I am writing this article in mid-December and I am tired. Sitting in front of me is a wonderfully aromatic cup of hot tea. It is blended to ease tension and this is just what I need.
Tea herbs have been used by Native Americans and the Chinese for centuries. European settlers, with the help of Native Americans, began brewing teas from herbs in the 1600's. China tea or "real" tea (Camellia sinensis) was introduced by Queen Catherine during the reign of King Charles III and became increasingly popular in London and later in America (The Herb Companion, Dec 1991/Jan. 1992, p. 22).
"Real" tea grows wild in China and can be found in some American gardens. However, modern day herb enthusiasts grow a variety of herbs for blending into teas. Chamomile and mint are well known tea herbs but there are many others. I will provide a list of various tea herbs at the end of this article. All of the herbs which are popular for blending into her teas are not only beneficial to the consumer, they are beautiful in the garden.
Many of these plants attract beneficial insects are resistant to most insect pests. They are hearty growers in ordinary soil and enjoy full sun, although they will require frequent watering during the hot summer. When preserving herbs for tea wash, bundle an hang them in a dry, dark, well-ventilated room. For other drying tips consult the October `95 Mother Herb's Basket article. Dried herbs should then be stored in a dark place in tightly sealed glass jars.
There are two main methods for making herbal tea. To make an infusion simply pour boiling water over herb leaves or flowers and steep for 5 - 10 minutes. A tea ball is frequently used to make infusions. When making a decoction seeds, fruits, or roots are simmered for 10 - 20 minutes. Some herb leave such as lemon verbena are processed in this manner.
Here is a list of some delightful tea herbs which you can easily grow in your herb garden and some tea recipes for you to enjoy. So sit back, relax, and savor a hot cup of your own aromatic blend of herbal tea.
- Basil- Anise, Cinnamon, or lemon flavored.
- Chamomile- Use the blossoms
- Lemon grass- Bundle leaves with a rubber band
- Lemon verbena
- Sage- Garden or pineapple scented
- Scented geraniums- Lime, lemon, rose
- Thyme
Spicy Tea
1/4 C ea. of dried lemon verbena, chamomile, and orange peel, 2 tbs. dried rosemary, 1 - 3 inch cinnamon stick (crushed). Makes 30 one tsp. servings. (The Herbal pantry, Tolley & Mead. P. 135)
Thyme Tea- Helps with sleeplessness and irritating coughs.
1 oz. fresh thyme, 2 _ C boiling water, honey. Cover fresh thyme with boiling water and infuse for 5 - 10 minutes. Add honey and drink while hot. (The Complete Book of Herbs, Clevely & Richmond. P. 243)By Mary Sisson EIbs
Email the author at momherb02@yahoo.com
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