September 2007

FROM THE GARDEN

[Recipe]

HEALTHY LIVING FROM GARDEN TO HOME

I started drying my own herbal tea when I needed to find something to do with an abundance of wild mint. That quandary eventually evolved to a tea garden with over 50 varieties of herbs, flowers and roots that I use for teas, infusions, simple syrups and flavored lemonade. Herbal tea can be made from infusions of flowers, leaves and the roots of plants. The proper name for them is actually a "tisane," but they are called teas because they are often brewed in the same manner that teas are brewed. Tea can be made from any type of herb, though not all of them are palatable. They are especially good for people who want a refreshing drink without any calories or caffeine. You can serve them hot or cold and sweeten them with herbs as well, such as stevia or anise hyssop.

There is an enormous amount of easy-to-grow herbs and flowers that lend themselves to a flavorful and colorful tea. Because they change flavor when combined with other herbs, in the beginning you should taste each herb alone. To make a good blend, use no more than three herbs. The theory behind the blending is the same as wine: there is a base note, a top note and body. I add flower blossoms to my teas to contribute color and aroma. They don't have much flavor, but served in a glass teapot they add to the experience and create lovely colors.

When planning and harvesting a tea garden the first consideration is flavor. Some of my favorite herbs, flowers and roots to use for flavored teas and tisanes are listed here by flavor:

Lemon: lemon verbena, lemon balm, lemon grass, lemon thyme, lemon basil and lemon gem marigolds, bee balm flowers and lemon geranium flowers (any of these make a good base for lemonade, as well as tea).