FROM THE GARDEN

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Mint: chocolate peppermint, apple mint, peppermint, spearmint, pineapple mint, orange and lemon mint.

Licorice: licorice root, anise hyssop, fennel, anise seed and Thai basil.

Flowers: rose petals, rose hips, lavender, elderflower, borage flower, chamomile, rose geranium, hibiscus, violas, clover, pineapple sage, marjoram, fennel, marigolds, gardenia, basil, calendula, sunflower petals and bachelor buttons.

Spicy: Thai basil, juniper berries, purple basil, geranium leaf, thyme, sage, ginger, orange and lemon peel or nasturtium.

Fruity: strawberry, blackberry and raspberry leaves.

Savory: thyme, pineapple sage, rosemary and holy and blue basil.

Sweet: stevia leaf, anise hyssop, clover, linden flowers and chamomile.

During the summer months, I make my tea using fresh herbs. I harvest the leaves and flowers throughout the season since most tea herbs respond well to frequent pruning, and start drying them about July so I can enjoy my teas year round. After picking the leaves off of the stalk, I dry them on stackable sweater racks in a temperature-controlled basement. I find this method works best in the Northeast with the high humidity we have during the summer months. The easy-to-find racks allow air to circulate above and below, and they are made of sturdy plastic so there is no rust, allowing for easy cleaning and storage when not in use. Once the leaves have dried I store them in labeled bags or jars in a dark cupboard. I will also take some of the herbs and flowers and freeze them into ice cubes so that my ice tea blends don't dilute when served cold.