When summer temperatures reach a high
note, I take a respite from garden chores and sip herbal iced tea in the shade of an apple
tree or on the sun porch. Refreshing summer teas and soothing winter brews are easily made
from fresh or dried herbs.
Herb plants have a connection to the past. When the British
government taxed tea for export to the New World, the colonists turned to herbs to make
A Six-Step Plan
1. Choose a siteLocate your tea garden in a well-drained
spot where it receives six to eight hours of full sun. A site with a west, south, or
southwestern exposure is idea.
2. PreparationRid the site of all weed and grass roots.
Using a rototiller or spade, loosen the soil to a depth of 12 inches, removing small
stones, weeds, and other debris. Rake the area clean.
3. Know the soilHerbs prefer soil with a pH factor between
7.0 and 7.5. A soil test kit will determine soil's acidity or alkalinity. Test results
will recommend how soil can be corrected.
4. PlantingSet out plants once danger of frost has passed.
Avoid planting during the hottest part of the day. Place plant in the hole with the top of
the roots just below ground level. Add some bone meal, and pack soil gently around the
plant. Water well, and keep plants moist until they are well established.
5. Caring for your plantsMulch in between herb plants with
grass clippings, straw, or peat moss to retard weeds. A light compost in the summer helps
fertilize herbs and retain moisture. Over-fertilizing robs herbs of their fragrance and
flavor. Add compost in the fall; cover with straw to prevent winter heaving.
6. Using and harvestingPick fresh leaves and flowers to
make tea; it encourages fuller plants. Pick leaves frugally from young plants. Prune back
established plants about half the amount of the current season's growth for healthy
To harvest herbs, choose a dry day before noontime when the sun
is least intense so essential oils in the leaves are not lost. Hang in bunches with
blossoms end down to dry in a dark, dry, well-ventilated place. When herbs feel crisp,
strip leaves and flowers from stems. Fill glass jars with dried herbs, label, and store in
cool, dry cupboard.
Tea garden plants
MINT (Mentha) is a rapid spreader which needs contained.
Peppermint and spearmint are refreshing flavors; apple, orange, pineapple, and pennyroyal
are other mint scents.
SCENTED GERANIUMS (Pelargonium) offer spicy, rose-scented, or
fruit-like fragrant leaves. I move these tender perennials in for winter and like the
fresh or dried leaves mingled with "short tea."
LEMON BALM (Melissa officinalis) is a hardy perennial whose
lemon-scented foliage and tiny white flowers attract bees. It makes an invigorating tea
and is said to soothe a cold.
BEE BALM, BERGAMOT (Monarda didyman) belongs to the mint family
and produce pink, purple, or scarlet flowers. Also, known as Oswego Tea, it grew rampant
as a weed in Oswego Country, New York
State. Colonists used it as a tea substitute. Its scent resembles
that of the tiny, bitter, Italian bergamot orange.
ROSEMARY (Rosmarinus officinalis) is a tender perennial in
northern regions where it winters indoors. Rosemay's pungent, ginger-like scent gives tea
a taste to savor alone, or sweeten with honey.
HYSSOP (Hyssopus officinalis) another member of the mints, has
aromatic, licorice-scented leaves which produce a bitter, minty tea. Summer through frost,
it grows purple plumes.
SAGE (Salvia officinalis) has soft, gray-green leaves and spiky,
lavender flowers. Sage's balsamic flavor and cinnamon make a tasty tea.
Experiment. Combine different herbs for tea. Try orange or lemon
peel, cinnamon, nutmeg, or cloves in tea. Add herb flowers and leaves to "store
tea." Some combinations are spice-scented geranium and whole cloves; orange mint and
orange peel; rosemary, sage, and lemon peel.
Visit your Growise Center to find perennial herb plants with your
favorite fragrances and flavors for a tea garden. Grow an herb tea garden, and you are
linked to the past of patriots' protest and ingenuity, with herbs steeped in teapots