Garden Tea: Grow Your Own Cup of Calm
Few things are as satisfying as a cup of tea brewed from herbs you grew yourself. Herbal teas (technically tisanes) require no special processing — just dry the herbs and steep in hot water. The flavor and freshness of homegrown tea is incomparable.
Best Tea Herbs to Grow
- Chamomile: Calming, floral, sweet. Grow German chamomile (annual) for abundance. Harvest flowers when fully open.
- Peppermint: Refreshing and digestive. Incredibly vigorous — grow in containers. Harvest before flowering.
- Lemon balm: Citrusy, calming, easy to grow. Spreads freely. Cut back regularly for best flavor.
- Lavender: Floral and relaxing. Harvest flower buds just before they fully open. Use sparingly — a little goes a long way.
- Lemon verbena: Intense citrus flavor, the finest of all lemon-flavored herbs. Tender perennial — protect in winter.
- Echinacea: Roots and flowers used for immune support. Beautiful purple coneflowers.
- Rosehips: Harvest from rugosa roses after first frost. High in vitamin C. Dry and brew whole or crushed.
Harvesting and Drying
Harvest herbs in the morning after dew dries. For leaves, pick before the plant flowers for best flavor. For flowers (chamomile, lavender), pick when freshly opened. Dry on screens or in paper bags in a warm, airy location. Most herbs dry in 5-10 days. Store whole in glass jars — crush only when brewing.
Blending
Create your own custom blends. Some classics: chamomile-lavender for sleep, peppermint-lemon balm for digestion, rosehip-echinacea for immune support. Experiment with ratios until you find your perfect blend. Label and date your blends.
Brewing
Use 1 tablespoon of dried herbs (or 2 tablespoons fresh) per cup. Pour just-boiled water over and steep 5-10 minutes, covered. Strain and enjoy. Add honey if desired — especially good with chamomile.
Track your tea herb garden and favorite blends in Seedtojar.