Teas from garden | Home & Garden

Flavorful teas can be brewed from a great variety of herbs, flowers, fruits, spices and roots taken fresh from the garden. These generally are stronger and more refreshing than the dried packages of leaves stored for long periods on grocer’s shelves.

Most traditional Eastern teas trace their origins to the Camellia sinensis plant, an evergreen shrub with varieties native to India and China. These plants are tropicals, however, and need the right climate (Zones 7 through 9) to produce.

They also require patience. It takes two years or more before tea plants produce enough leaves to be sustainably harvested.

Which brings us to herbs, that most familiar of homegrown tea options.

“Herbs, fruits and many other plants make great tea,” said Rhonda Ferree, a University of Illinois Extension horticulturist. “Probably the most common tea herbs are mint, chamomile and lavender.”

“Herbs are very easy to grow, have few pest problems and can be used right away,” she said. “Other non-herb plants used to make tea include rose petals and hips, raspberry leaves, New Jersey tea leaves and elderberry flowers.”

Some things to consider when brewing tea grown from herbs in the garden:

• Use three times more fresh herbs than dry, Ferree said. “Dried herbs concentrate the tea, therefore not requiring as much material.”

• Most herbal teas require boiling water or water just below the boiling point for the best brew. Garden-grown herbs often require a longer steeping time, she said.

• Experiment with herbal mixtures. “Lemon verbena and mint make a nice addition to both hot and iced teas,” Ferree said. “Fruit works well in blends. Savory herbs like thyme, sage, rosemary and basil add a spicy taste to green and black teas.”

Some precautions, however: While herbal teas are refreshing and provide numerous health benefits, they can become too much of a good thing.

“If you stray away from the usual herbs, such as mint, chamomile or lemon verbena,…

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