Barefoot Herbalist
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speedster7926 wrote:ok so i have these herbs growing : pineapple mint, sweet mint, peppermint, lavender, bee balm, lemon thyme, and chamomile growing i got a few questions. #1 I was told not to use the thyme cause it is a cooking herb and would not taste good in tea is that true? #2 w/ chamomile do i use the leaves or flowers and what do i need to do w/ it to dry it just like the rest?
Thyme can be made into a tea, whether or not it tastes good I don't know (I have only used the tea in my hair...it makes a good natural rinse) and I don't really know that it matters, especially if you are taking it for health (medicinal) purposes. But, I think if you used Lemon Thyme it would actually taste pretty good ;)

Chamomile tea is made from the flowers (and this does taste good!!!), and yes you can dry it like the rest...I dry mine by cutting a good bit of stem and then hanging the flowers upside down, or I take an egg carton (one of the cardboard types) and place the heads in the little holes and let it dry 2-5 weeks.

speedster7926
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i always thought that if it blooms then it will die back is this not true for the chamomile? and ty for the help w/ this
Thanks for all the help and advice Daniel G.

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I didn't know you could make tea from hibiscus. Do you use the flowers or the leaves?

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Runningtrails
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hibiscus tea

I use the flower petals.
I missed this when reading before. Sorry for the delay.

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Has anyone heard of using the leaves of Geranium? My landlord gave me two lovely pots of it and said she used it all the time to make tea. I think I'll try it.
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klevelyn
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Hibiscus tea is very healthy, its one of our favorites. It contains vit. C. It is sour so you need to add a sweetener. It is said to also lower blood pressure. I buy mine at the Mexican markets but we are looking for a bush that is hardy in our zone 4.
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Jordican
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I love dried chamomile flowers with a slice of orange (or lemon) and a bit of ginger brewed in a pot for about 5-10 mins. Always best to add more water for a second cup as the orange and ginger take a bit longer to brew.
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rainbowgardener
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klevelyn wrote:Hibiscus tea is very healthy, its one of our favorites. It contains vit. C. It is sour so you need to add a sweetener. It is said to also lower blood pressure. I buy mine at the Mexican markets but we are looking for a bush that is hardy in our zone 4.
(Sorry I missed this post before) True hibiscus is tropical, but Rose of Sharon is in the hibiscus family and is also edible and can be used for teas. It is listed as hardy to zone 5, but that suggests that if you can find a protected spot for it like near a sunny south facing wall, it might well make it for you in zone 4. Just give it a lot of winter protection. In these days of mild winters, it seems worth a try if you really like hibiscus.
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Check out this website: https://www.seedman.com/herbtea.htm

It's pretty neat!

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Thanks for the link, I like it. I find it interesting that they have sweet cicely, which is very difficult to find. I have never seen it listed as a tea herb, but I have looked for it for my native plants hill side and haven't found it.
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It's not an herb, but this seems like the best place to post this :wink:

Right now, my very flavorful Enterprise apple is in the dropping almost ripe fruits for no apparent reason or "because the squirrels or chipmunks gnawed on them and knocked them off :evil: " phase. Being thrifty/cheap I usually pick them up, cut away inedible portions and use the good parts -- often as much as 90% of the fruit is perfecty fine.:roll:

In the process of cleaning up, I go through two stages -- scrub/wash, cut away bad parts, rinse and bring inside. And cut away browned parts and process, putting them in salt (or lemon) water to keep from browning.

I was making a pie that required a 1 gal pail of apples to be peeled and sliced and couldn't bear to compost the thickly pared peelings (I have an injured finger right now that makes the operation difficult -- normally I can peel paper thin skin :P ). So, I sprinkled the sliced off browned parts and peels with ground cinnamon, cloves, nutmeg, and cardamom and dried them, then crushed them into smaller pieces.

So far, I've added them to my mixed herb tea blend (I have a canister in which I just toss in random tea herbs as the container is depleted) and also ground a French Roast beans and and light roast coffee beans blend with the dried apple peels and chips + a small amount of brown sugar.

YUM both ways! :-()

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apple cinnamon coffee? sounds interesting, I guess. I'm not a coffee drinker at all, so I don't really know. But the apple cinnamon tea blends sounds yummy. I will remember that one -- even though I don't have an apple tree, we sometimes do have store apples that sit around a little too long. Thanks as so often for all your creative ideas! :) :)
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Applestar, I went back and read the first page of this thread, which I hadn't done in a long time and noticed your mention of Carolina allspice. I have a big thriving Carolina allspice shrub, but I've never used any of it. What do you do with it? Thanks RBG
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I also love lemon verbena -so tasty, especially if made from fresh plant. I also love raspberry and blackberry leaves, borage leaves and blooming tops, I add some calendula flowers too(not much of the taste on their own, but good in mix. If I feel like something stronger tasting I use rosemary sprig in the tea. Thyme is very delicious. If you want healing properties, then use 1 tablespoon dried or 2 tablespoons fresh per cup, if for fun, less -to taste.
I don't grow licorice root, but I have some and add a bit sometimes to my tea -makes tea sweet, and increases other herbs medicinal properties.
Hmmm, maybe I could raise licorice. Does it grow in zone 10?

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Re: tea herbs

Wow it has been a while since i have been on here. Thank you for all the comments on this post and i have accumulated some herbs to make tea out of but when i am using the herbs do any or all need to be dried or can i use my frozen herbs? Also when using flowers do they need to be dried or can i use these fresh?
Thanks for all the help and advice Daniel G.

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Re: tea herbs

My guess is that they will simply taste different.

I have decided that I really don't care for fresh catnip, for example. The flavor seems quite different, and better to me, if it is dried.

It wasn't until just a couple of years ago that I tried any herb frozen. I now prefer those anise hyssop and lemon verbena leaves from the freezer.

Steve
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Re: tea herbs

I use most everything dried, for teas, partly because that way you can keep them for later use. When I have fresh mint leaves in summer, I may use those for mint tea/ iced tea/ lemonade / mojitos, etc. I also cook with fresh basil, oregano, etc leaves. Drying concentrates the essences, so when using fresh leaves you need to use more.
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Re: tea herbs

anyone here grow ashitaba? i have one but i don't know how to prepare tea out of it :D

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Re:

Barefoot Herbalist wrote:
speedster7926 wrote:ok so i have these herbs growing : pineapple mint, sweet mint, peppermint, lavender, bee balm, lemon thyme, and chamomile growing i got a few questions. #1 I was told not to use the thyme cause it is a cooking herb and would not taste good in tea is that true? #2 w/ chamomile do i use the leaves or flowers and what do i need to do w/ it to dry it just like the rest?
Thyme can be made into a tea, whether or not it tastes good I don't know (I have only used the tea in my hair...it makes a good natural rinse) and I don't really know that it matters, especially if you are taking it for health (medicinal) purposes. But, I think if you used Lemon Thyme it would actually pretty good
Definitely. My grand daughter is always chopping up herbs and making her own pretend concoctions.
I suggested she look up how to make an actual herbal tea. She made thyme/lavender tea by removing thyme leaves and lavender petals, steeping in a container of very warm water and covering it, then straining mixture.
Added a bit of honey for my sweet tooth. Within a half hour my ear that had been plugged for a couple weeks crackled and cleared. Then she read that thyme clears passageways!
Maybe a coincidence, maybe not. I keep drinking a cup every day or so.

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Re: tea herbs

Other things can also be made into tea. ginger can be added to give a different flavor to tea. Plantation tea has pineapple in it. There are also the medicinal teas like kava which is good if you want help to get to sleep, Turmeric, is medicinal and I don't like it by itself but it is good in combination with other herbs. Lemon, orange, passion fruit, raspberry, and probably some other fruit juice, and zest can be added to spice up teas. Speaking of spice cinnamon sticks can also be added to the mix in sun tea.
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Re: tea herbs

On page 1 of this thread I put a link to a different thread where I posted a bunch of herbal tea recipes. I make lots of herbal tea blends. I rarely use any herb alone in tea. Sage is another good healing herb and sage teas are nice against coughs and colds. I would use it with lemon balm, lemon zest, thyme, honey.

Most of my herbal tea recipes have other things besides my herbs in with them for flavorings - cloves, cinnamon, vanilla bean, bits of dried apricot, etc.
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Re: tea herbs

I was looking for a thread fRom a few Months ago that I read and I can't find it now. It was a plant I'd question and it ended up being a passion fruit flower. Someone made the comment that you can steep the flowers and make tea out of them. Is this true?
Thanks for all the help and advice Daniel G.

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Re: tea herbs

The North American native passion flower "Passiflora Incarnate" also called "Maypop" or "Apricot vine" is a wild vine with purple fringed flowers and five lobed leaves. The leaves and flowers are used to make a herbal remedy for easing anxiety and insomnia, also for digestive problems. All parts of the "Passiflora Incarnata" are used medicinally and one can also eat its fruits. It has a calming herb like that of valerian and the California poppy.

Being a perennial vine it grows wild in the southeastern parts of the U. S. as far north as Virginia and far west as southeast Kansas.

One should not use the ornamental blue passionflower, those in home flower gardens "Passiflora Coerula" for these contain toxic compounds.

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Re: tea herbs

Good response! Welcome back! haven't seen you around here for awhile. ...
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Re: tea herbs

Its always good to add cardamom to the tea for taste. I used to use a herbal blend which includes cardamom and pepper along with green tea.But if green tea is not available, you could use black tea.Herbal blends said to add medicinal value to the tea along with the taste.

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Re: tea herbs

I really enjoyed going through this thread, I am a beginner gardener and trying to grow some herbs for tea this year. I have Agastache, Chamomile, Borage, Bergamot, Lavender, Lemon Balm on the go..wish me luck! :)
Happy gardening! :-()

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rainbowgardener
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Re: tea herbs

Borage is the only one on your list that I have not used for tea. I will have borage again this year, so maybe I will try it. The others are all wonderful in blends, including "everything tea," that just throws them all together.

You can also make herbal jellies. I made anise hyssop (agastache) - strawberry jam last year which was wonderful and made lemon balm jelly. I haven't made lavender jelly, because I use my lavender for a lot of other things, but I made lavender syrup, which is basically jelly without the jell (pectin). I also make lavender chocolate brownies, lavender biscotti, ....
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Countryladiesgardens
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Re: tea herbs

Oh your jellies/jams sound wonderful! Do you have any recipes? Do you do big or small batches? We love making food and blogging about it, haven't tested out a lot of jams yet though. A few years back we made some blackberry compote that was delicious! :D
Happy gardening! :-()

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Re: tea herbs

I too just discovered hot tea after experiencing a true English tea experience at the Grand Floridian hotel at Walt Disney this April.

I now have mint, spearmint, stevia, lemon verbena, sage, bee balm, thyme, chamomile, rosemary and several basil's growing.

Only thing I have made thus far is chamomile tea with honey and it was delicious. Can't wait to try to grow more herbs and test more teas.
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Countryladiesgardens
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Re: tea herbs

You have all the same herbs we do on the go, but we haven't started our Stevia yet! :-()
Happy gardening! :-()

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rainbowgardener
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Re: tea herbs

CLG - you asked about jelly/ jam recipes. In this thread:

https://www.helpfulgardener.com/forum/vi ... 45&t=57694

I posted a recipe for redbud flower jelly (which could be adapted for other flowers and herbs) and for the anise hyssop/strawberry jam.
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Re: tea herbs

I'm glad that I found this thread. I will go out to the herb garden and try some.

Thanks

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Re: tea herbs

Altho' I like mint, I never find very much use for it. A fresh sprig for a change of flavor in a bowl of noodles. DW makes sachets for the clothes drawers.

For herb tea, the exception to my lack of interest is spearmint in combination with chamomile. Perfect.

Spearmint is easy. Picking the tiny chamomile flowers was a little tedious but the plants were also tiny, and unproductive. I think I should try again. It may have been too shady a location.

Steve
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Re: tea herbs

Yes, they like sun. My chamomile in one of my best sunny spots is going great guns. I have picked hundreds of little flowers off of three plants twice now and in a few more days I will do it again. But, yes, it is tedious. I have wondered about that. With the amount of chamomile tea being sold, there must be a machine to do it. But the chamomile flowers in commercial tea never have any little stem bits attached, so I don't know how they do that.
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Re: tea herbs

I'm now working on the fourth cutting of chamomile flowers and they are just going crazy. Clipping them results in more branching, so they just keep getting more and more floriferous.

I was wondering if anyone knows how long they are likely to keep going? I want to quit cutting them in time to let some go to seed, to see if they will reseed themselves.
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heidihouse
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Re: tea herbs

Rose hips are good too.

Joyfirst
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Re: tea herbs

This year I started raising Globe Amaranth (gomphrena globosa) for the tea and crafts. Tea smells like red beets and has same coloring, but it doesn't taste like beets, taste is very mild.
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Joyfirst
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Re: tea herbs

Here how it looks:
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Re: tea herbs

Never.even.thought.of.that!

I have grown gomphrena often. DW uses it in dry arrangements and I could snap a picture of it hanging in the garage this morning! Never thought of using it as a tea.

We have celosia, another amaranth. I've wondered if there are edible varieties ... I enjoy a serving of redroot pigweed in the springtime (just wish it had a more appealing name.)

Globe amaranth tea, hmmm? Ours is Strawberry Fields. Wonder how it would be dried ...

:) Steve
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Re: tea herbs

red-root pigweed, amaranthus retroflexus, is common amaranth, if you like that name better.
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