Enjoy the Pleasure of Homegrown Tea

Imagine savoring a cup made from your own garden's bounty, crafted from dried leaves and blossoms of beautiful seasonal plants. With a bit of planning and knowledge, you can create a tea garden that provides a personalized tea blend year-round. Here’s a guide to some delightful tea plants and tips for cultivating them:

Lavender (Lavandula angustifolia)
Part Used: Buds
Lavender is not only a charming addition to your garden but also a source of relaxing tea. This plant thrives in full sun and alkaline soil, and it's relatively low maintenance. English lavender is hardy to Zone 5, blooms twice a year, and is drought tolerant. Annual pruning is essential to keep the plant healthy. Lavender is generally pest-resistant, though it can be prone to soil diseases like Phytophthora, so ensure proper drainage and avoid waterlogging.
Harvesting: Pick the flowers and buds when they are one-third to fully open. Hang them in a cool, dry, and shaded area to dry.
Brewing Tip: To brew a calming lavender tea, steep fresh or dried buds in hot water until it reaches your desired strength. Enhance the flavor with a touch of honey for added sweetness.

Mint (Mentha sp.)
Part Used: Leaves
Mint offers a variety of flavors depending on the variety. Spearmint is a delicious tea, while peppermint provides a sweeter taste. Other options include apple mint, chocolate mint, and orange mint. Mint is a vigorous grower that can spread rapidly, so it’s best to grow it in containers or confined beds to prevent it from overtaking your garden.
Harvesting: Pick the leaves during the summer and dry them for year-round use.
Brewing Tip: Brew dried mint leaves for a refreshing iced tea in summer or a comforting warm tea in the colder months.

Calendula (Calendula officinalis)
Part Used: Petals
Calendula's vibrant yellow and orange blooms brighten any garden while offering a flavorful tea.
Harvesting: Dry the petals after picking them to preserve their flavor.
Brewing Tip: Infuse dried calendula petals with hot water and steep to your preferred taste.

Lemon Balm (Melissa officinalis)
Part Used: Leaves
Lemon balm adds a delicate lemon flavor to tea and is an easy-to-grow perennial. It prefers full sun to partial shade and produces subtle white, pale yellow, or pink flowers. To control its spread, regular pruning is necessary to prevent it from seeding everywhere.
Harvesting: Collect and dry the leaves for use throughout the year.
Brewing Tip: Combine lemon balm leaves with other dried herbs like oat straw, rose hips, orange peel, and lavender for a delightful blend that brightens even the dreariest fall day.

Chamomile (Chamaemelum nobile)
Part Used: Buds
Chamomile’s tiny, daisy-like flowers are perfect for a calming tea. Hardy to Zone 3, this plant prefers light, dry soil and is easy to grow. The two most common types for tea are German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile).
Harvesting: Pick the buds from June to August and dry them for later use.
Brewing Tip: Combine fresh chamomile buds with boiling water, apple slices, and a touch of honey for an, aromatic tea on chilly fall evenings.

By cultivating these herbs, you can enjoy the pleasure of homegrown tea throughout the year. Happy gardening and brewing!


Note: This information is intended for educational purposes only and has not been evaluated by the Food and Drug Administration.