Growing your own plants for herbal tea is quite easy. All of the plants mentioned below can be grown in pots or in the ground in a full or partially sunny location. Plant in well drained soil and water regularly until established and you will be on your way to your own personal tea garden.
|Bee balm (Monarda didyma) Aromatic leaves with pink, white or red flowers on top. Blossoms have mild citrus like flavor. Attracts bees and butterflies. Plant in full sun as this plant may have mildew problems in shade. Add a flower to top of cup or mug for colorful, flavorful finish.|
|Chamomile (Chamaemelum nobile) Grows to two feet in height, with small daisy like flowers in bloom from late spring through summer. Plant is full or partial sun. For soothing cup of tea pour hot (not boiling) water over blossoms using a ratio of one cup water to 2-3 teaspoons of flowers. Add honey and lemon. Enjoy!|
|Lavender (Lavandula angustifolia ‘Thumbelina Leigh’) Drought, heat and wind tolerant, Lavender likes full sun and good drainage. Fragrant purple blooms are good for steeping. After harvesting blooms, shear to induce compactness and repeat blooms. Regular water until established.|
|Lemongrass (Cymbopogon citrates) Strongest flavors found at the base of long grass like leaves; Can be grown in containers or in ground. Needs full or partial sun. Requires liquids to dispense its essential oils. Considered annual in all but mildest climates.|
|Lemon verbena (Aloysia triphylla) Strong flavor and very fragrant leaves. Grow in pots or in ground. Can reach height of 6’ by 6’ in diameter in ground. Trim tips and branches during growing season as needed to maintain size and shape. Does well in sun or part sun locations.|
I Love Lemon Tea Recipe using herbs from your own garden:
Ingredients: 2 stalks fresh lemongrass; ½ cup each of fresh lemon verbena and lemon balm leaves; zest of 1 lemon.
Place all ingredients into a teapot; Pour in 2 cups of boiling water, steep for 20 minutes.
Strain the liquid; stir in 1tbsp. sugar; for iced tea, separate liquid into 2 tumblers, add ice cubes. Top with ½ cup cooled brewed Irish breakfast tea. Garnish with lemon verbena leaf.