Easily grown herbs make for flavorful, healthy brews
Last year as I weeded my garden, I pulled up some feathery
plants that resembled carrot tops.
After I realized they were chamomile — the weed growing in
gravel alleys and driveways — I decided to transplant
them and try making my own chamomile tea.
German chamomile is a delicately flavored, hardy perennial herb.
It’s long been used as a stress reliever and to aid sleep and
digestion. It can be brewed by itself or in combination with other
herbs.
I clipped off a bunch of the daisylike blossoms from my small
patch and dried them in the sun. They got tiny when they dried.
Even after several pickings it didn’t look like much, so I
stretched my harvest by adding peppermint leaves from my garden,
lemon verbena and catnip from the farmer’s market, and chopped
sweet orange peel.
Peppermint is soothing and aids digestion. Catnip, which is a
member of the mint family, is a sleep inducer. Lemon verbena smells
nice and calms nerves. Orange adds flavor.
The resultant blend was fragrant, soothing and decidedly
soporific. I spooned it into tea bags and gave everyone a few for
Christmas.
This year I gardened with tea in mind.
I planted verbena and lemon mint, I already had peppermint, and
wherever I saw chamomile I just let it grow.
My husband, Max, saved me a huge patch of chamomile behind our
barn instead of brush-hogging it. He and our son, Logan, helped me
harvest the chamomile flowers. They should be picked before they go
to seed; don’t use the stems.
Max bought me a food dehydrator, which cuts down the processing
time.
After looking up lavender and discovering it can also be
combined with chamomile for a relaxing tea, I decided to toss a few
of those flowers into the dehydrator, too.
I stirred up a big bowlful of what I decided to call “After
Deadline Tea.”
“Take a whiff,” I told Logan.
“That’s potent,” he said.
I brewed a little pot about an hour before bedtime. Brewing
herbal tea is a slightly different process than brewing black tea,
where the water must be boiling or the tea is awful. With herbal
tea, the water should be not quite boiling, and the tea should
steep 5 to 10 minutes.
I took a sip.
Logan was right. Sweet dreams.
AFTER DEADLINE TEA
(start ital) This recipe is an art rather than a science, and
requires experimentation. (end ital)
For every two cups of dried herbal mixture, start with:
- 2 cups fresh chamomile flowers (about half of the blend should
be chamomile) - 1/2 cup lemon verbena leaves
- 1/2 cup lemon mint leaves
- 1/2 cup peppermint leaves
- A few lavender blossoms
- 2 tablespoons sweet orange peel, chopped
Wash herbs. Dry everything thoroughly in the sun or with a
dehydrator. When they are dry, crush the mints and verbena leaves.
Crumble the lavender blossoms. Keep the chamomile flowers
whole.
Mix everything together. Adjust balance of ingredients to suit
your taste. If it smells good to you, it should taste good,
too.
Store in an airtight container (I keep mine in a recycled tea
tin in the deep freeze).
To brew: Allow one heaping teaspoon per cup, or to taste. Use a
tea infuser or fill-your-own tea bags. Use very hot water, not
boiling. Cover and let steep 5 to 10 minutes.
Other uses: Steep in a muslin bag in bath water for a relaxing
soak, make into a sleep pillow, or use as potpourri on the night
stand.
Note: Don’t use chamomile if you’re allergic to ragweed.
With flu season ahead, another recipe for a soothing tea is one
made with fresh ginger root. This is from http://altmedicine.about.com/cs/3/a/Ginger_Tea.htm
GINGER TEA
- 4 cups water
- 2-inch piece of fresh ginger root
- Optional: honey and lemon slice
Peel the ginger root and slice the inner fleshy part into thin
slices. Bring water to a boil in a saucepan. Once it is boiling,
add the ginger. Cover and reduce to a simmer for 15-20 minutes.
Strain the tea. Add honey and lemon to taste.
Note: If you are making ginger tea as a home remedy during cold
and flu season, sweeteners are not recommended.
Herbal Hints
“Fresh or dried herbs can be used for tea. Just remember to keep
dried herbs in an airtight container.
“A general method for making herbal teas calls for 1 teaspoon of
dried herbs per 6-ounce or 8-ounce teacup of boiling water; or 2-3
teaspoons of fresh herbs per cup (crush the leaves before adding
boiling water.)
“Place the herbs in the cup first, then pour in the water.
“Cover the cup and leave for 5 minutes before straining out the
herbs and drinking.
“When making iced tea, follow the same method. Remove the herbs
once steeped. Cover the container and then put it in the
refrigerator to cool. To sweeten, add a little honey or sugar, and
for added effect, add a sprig of the fresh herb as a garnish.
…
“Mint is a popular flavor for tea drinkers. There are many
varieties of mint, including spearmint, peppermint, orange mint,
and more. Experiment with all of them to find your favorite flavor.
To make the tea, use whole mint leaves, slightly crushed.
“Bergamot herbs make a sweet, citrus-flavored tea. It is best
made by using 1 teaspoon of dried flowers per cupful, and simmering
gently for 5 or 6 minutes.
“Lavender is not only a popular aromatherapy herb, but also a
flavorful herb for tea. Use the flowers and steep according to the
general method listed.
“Lemon verbena is a tea for the lemon lover. For best results,
use fresh leaves, about 1 tablespoon per 6-ounce or 8-ounce cup of
boiling water. Steep for at least 5 minutes.
“And for those who enjoy soft drinks better … try this Ginger
Ale Spritzer. You’ll need: 2 sprigs of crushed mint, a pint of
ginger ale, pitcher, ice, and one lemon. Place the crushed mint in
a pitcher filled with ice. Then add the juice from half of a lemon.
Pour a pint of ginger ale into the pitcher, slice up remaining
lemon, and add to the drink. Stir and serve immediately.”
– from the Farmers Almanac at www.farmersalmanac.com.
