Sow these easy to grow herbs for making your own herbal teas.
One of the great pleasures of growing herbs is that just a few leafy sprigs can make a herbal iced tea for cooling down on hot days, or a comforting hot drink at night.
Herbal teas don’t contain stimulants like caffeine, so they are a great way to stay healthy and hydrated. What’s nice about iced tea is that it is easy to make a large jugful each day and keep it well chilled in the refrigerator.
The thing to remember with herbal teas is that unlike English or China tea, herbal teas don’t darken as they become stronger. They remain light green or amber. Judge the strength of your brew by taste rather than sight.
Tips for making the perfect herbal tea:
Fresh herbs are best when making herbal tea. Use as soon as possible after picking. For one cup of tea use 2 to 3 sprigs per cup. For iced tea use four cups of water and one cup of herbs.
Bruise the herbs lightly and put them in a mug (not plastic), tea pot, or glass coffee plunger. Pour water that has just come to the boil over the herbs and cover so that the flavour, aroma, and goodness from the volatile oils do not escape into the air. Let the herbs infuse for 5 to 10 minutes adding honey, licorice root, or stevia for sweetness, then strain.
For iced tea pour the strained infusion into a jug, chill for 30 minutes and pour over a glass full of ice. If the mixture is too strong add another 4 cups of cold water
For a quick iced tea, fill a large glass with ice and pour over the hot herb tea. Within a minute you will have iced tea. Freeze individual herb leaves, berries, or cucumber in ice cubes and add to the iced tea.
More Tea tips:
For a fruity and delicious, iced tea, add one lime thinly sliced, and chopped or sliced fruit (peaches, orange, apple, pineapple) for extra flavour. Refrigerate for three to four hours.
The most flavourful herbs for iced tea are those with a fresh, lemon taste, such as lemon balm or lemon basil which combines well with other refreshing herbs like borage, which has a light cucumber flavour.
Another variation is to make a strong tea using a cup of lemon flavoured herb leaves, and two cups of water. Mix the strained infusion with fruit concentrate, soda water and ginger ale. Refrigerate and serve with sliced lemon, fresh herb leaves and ice.
Aromatic herbs for herbal teas
Lemon Balm (Melissa officinalis) is a low growing perennial that attracts bees and has a gorgeous lemon scent and flavour. It grows easily in moist rich soil with filtered shade. A tea made from lemon balm with a teaspoon of honey is an excellent calmative if someone has had a shock, a fall or been stung by an insect.
Chamomile (Anthemis nobilis) is an evergreen perennial that grows 15cm high, with feathery green leaves, and white daisy-like flowers rising to 30cm high. It likes full sun, light sandy soil, and regular watering. Make a tea from the flowers.
Good to know: Just before going to bed, drink tea made from chamomile, lavender, or lemon balm to help you sleep.
Basil ‘Siam Queen’ (Ocimum basilicum var. thyrsiflora) has a spicy-sweet liquorice flavour. This heat tolerant basil grows neatly up to 60cm with clusters of purple flowers. It is also cold-hardy and can be grown as a perennial.
For a tea with a light, lemony fragrance, and flavour there is Lemon basil (Ocimum × africanum). Steep a sprig of lemon basil, with a sliver of lemon rind, or a slice of lemon, in a cup of just boiled water for five minutes for a warm, soothing, and cleansing drink.
Both basil varieties like fertile, well composted soil that drains well and at least six hours of sun, preferably morning sun and afternoon shade.
Borage (Borago officinalis) is a spreading herb that grows up to 60cm and has small bright blue flowers. It is water wise, easily growing in poor soil in a sunny spot. The leaves have a light cucumber taste and are very nutritious. Use the edible bright blue flowers in the tea or for decoration.
Bronze fennel (Foeniculum vulgare ‘Purpureum’) is a perennial that likes well-drained soil and will thrive in full sun or morning sun. Butterflies, and beneficial predator insects love its yellow flowers. Tea made from its fronds or stems has a light, sweet, licorice, or anise flavor.
Good to know: Bronze fennel, dill, lemon basil, and lemon balm are excellent digestives and can be drunk in the form of herbal tea after meals to aid digestion.
For more information: www.kirchhoffs.co.za or buy seed online from www.gropak.co.za
Article and images by Alice Coetzee.
