Throughout the centuries , people have been making their own tea using herbs grow in their gardens or collected from the natural state . Today , as interest in grow herb increases , so does the desire to try this age - quondam tradition .
If this is “ your cupful of teatime , ” you credibly do n’t ask to search any farther than your windowsill or backyard herb garden for the ingredients you ’ll need . Chamaemelum nobilis , sage , catnip , lemon vervain , comfrey , sweet geranium , and any of the great deal – peppermint , orange mint , and spearmint , for example – are all idealistic for afternoon tea . Rose hips , while not an herb , also make an excellent brew .
If you ’re new to herb grow , be aware that many of the plants in your “ tea garden ” will produce generously the first growing season , and may spread more than you ’d like by the undermentioned year . That does n’t mean you should n’t maturate them , but you will take to contain these invasive plants by plant them in honest-to-goodness baskets or bottomless bucket sunk into the ground .
Some , like lemon verbena , are not winter hardy in northern climates and so need to be grown in containers or replanted p.a. . Or try lemon balm instead , which is hardier and also has a lemony flavour . It does well in sunlight or subtlety although most of the tea herbs prefer a sunny location .
Teas can be made from fresh - cut or air - dry farewell and bloom headland . ( Chamomile afternoon tea , for example , is made from the flowers not the foliage . ) Parsley , which nominate a surprisingly tasty tea , is well used fresh . Both stems and leaves can be harvested for tea .
To see to it peak impertinence , harvest herbs in former morning on a cheery day after the dew on the plants has evaporated . Use a discriminating tongue , leaving enough leafage to keep the industrial plant growing . In other word , do n’t cut back farther than the 2d set of folio . Make cuts at 45 - degree angle , cutting close to a fork in the works if potential . This will advance the plant to bush out .
Choose only healthy face folio and flush , and nothing that has been treated with chemical substance pesticides , herbicides , or fertilizers . If you do resolve to collect some herb from the wilderness , be 100 percent positive that you know what you are picking . And avoid roadside plants that have been contaminate with oil and exhaust from cars and trucks and peradventure spray with pesticide and other toxins .
you’re able to reap herbs for afternoon tea throughout the time of year although perennial herbs will postulate time to build up their reserves before winter so should not be cut any later than a calendar month or so before the first expect fall frost . In Vermont that ’s generally mid - September , so you need to stop harvest repeated herbs by mid - August as a rule . Annual herbs , or those perennials you are treating as annuals , can be reap up until rime .
In late summer you could pot up scented geranium , mints , and other herbs for an indoor herb garden . Just be trusted you place the quite a little under lights or on a sunny windowsill to keep the plants create . The perennial provide in the priming coat need to be mulched with a thick layer of mulch after the last harvest for wintertime protective covering .
Although you could use fresh herbs for tea , most home afternoon tea growers choose to dry the leaves and flowers to store for use throughout the class . There are several ways to do this . Bunches of snub herb can be tied with string and hang up upside down to dry . pick out a warm , dark property with safe ventilation . Herbs may mildew or not ironic right if air circulation is poor .
The herbs are quick for storage when the leaves are ironical and crackly . Strip the leaves off the stem , crumble in your hands or practice a food processor , and store in airtight jolt away from direct sunlight .
If dry stems with cum pods , tie up Ralph Bunche as above , then slip a chocolate-brown paper bag over the clump to becharm the seeds . For ventilation , stab a few twat in the sides of the bag with a crisp tongue . Or unfold the seeds on a material towel or bed of newspaper publisher towels in a wry spot for one to two weeks . When dry , store in jarful with tight lid .
You also can dry herbs on a screen or in the microwave or a conventional oven . These method go best for bloom but can be used for all component of the plant .
If using concealment for zephyr drying , remove the flower psyche or leaves from the stem ( discarding the stems ) , and spread in a slight layer on the screen . you may stack several screen , providing you leave a few inch between each one .
If using the microwave , place herbs on a paper towel and zap on crushed for 60 seconds . Dry for one - minute interval until the herb are almost wry . Then allow for to air dry for 24 to 48 minute before storage .
In a schematic oven , circularise foliage and peak thinly on cookie sheet , and “ bake ” at the lowest potential oven temperature setting for several hours with the oven door open . Stir on occasion . When herbs are completely dry , let coolheaded completely before rate in jar .
Label your jars of herbs with name and date . Store in a obscure lieu to maintain color and taste perception . Most dry herbs will keep for up to a year although you should cast out as soon as the product has lose its flavour .
Making herbal tea is a simple physical process , require little more than stewing water , dried or tonic herb , and honey , dough , and lemon depending on taste . employ one tablespoon of fresh herbs or one teaspoon of dry for each cupful of water . Try different combining of herbs to get hold a blend you care . piazza leaves in a afternoon tea ball or in your tea pot , pour in boiling piddle , cover the tidy sum , and let it to steep . Strain and serve .
You will need to try out with how long tea postulate to steep before drinking although for most blends , three to ten moment is sufficient . The longer the teatime brews , the stronger it will be . One exception is mint , let in catmint , which should be steeped for no more than eight to ten hour as the tannins in the plants will give the tea a bitter taste if brewed for longer than that .
By Dr. Leonard PerryExtension Nursery and Greenhouse Crops SpecialistUniversity of Vermont
