FROM THE GARDEN

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When making hot tea, use about four tablespoons of fresh and two teaspoons of dry flowers and leaves per cup. I crumble the herbs into the bottom of my teapot or cup, add just-boiled water and let it steep for about five minutes. You can make sun ice tea with your fresh herbs by filling a gallon jar with handfuls of herbs, topping with fresh water, putting a lid on it to keep out the insects and placing it in the sun for a few hours.

Most tea herbs are versatile and easy to grow. My bee balm and sage attract hummingbirds; fennel, chamomile, calendula and marigolds attract beneficial insects and my marjoram and sunflowers attract butterflies. A garden full of tea herbs also provides an abundance of blossoms and greens for a vase or to use as garnish on a serving tray. Here is a recipe I picked up in Morocco last winter for a lovely mint tea. I hope you enjoy!

Moroccan Mint Tea
Serves 4

10 sprigs of peppermint
3 tsps green tea
2 Tbsps granulated sugar
4 cups Water

Combine ingredients in a teapot and add four cups of boiling water. Let mixture steep for 5 minutes and pour through strainer into cups garnished with extra mint sprigs.

Moroccans drink their tea very sweet. I cut down on the amount of sugar for this recipe; you can adjust the sweetness to your liking.