While many herbs can be used to make delicious herbal tea and tea blends, there are some that I consider essential in any tea garden. Those six are: Anise Hyssop, Bee Balm, Chamomile, Lemon Verbena, Black peppermint and Pineapple Mint.
Anise hyssop (Agastache foeniculum). Known to some as licorice mint, anise hyssop is related to mints and hyssop. It delivers a hint of delicious licorice flavor to tea-a tea once enjoyed as a traditional beverage by the Native Americans of the northern plains. Its tall spikes of purple-blue flowers reach 3 to 4 feet high, and the plant is much loved by bees. Anise hyssop is a perennial hardy in Zones 4 to 9 and grows best in full sun with a rich soil. Easily started from seed, it happily reseeds itself but is by no means invasive. Both leaves and flowers can be harvested for tea. It attracts bees in great numbers, especially bumble and honey bees.
Bee balm (Monarda didyma). This hummingbird attracting flower with amazing trumpet -shaped petals comes in shades of pink, red, lavender, scarlet, and mahogany has become one of my favorites in both the garden and in tea. Bee balm-also...
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bee balm, chamomile, gardening, herb tea, hyssop, lemon verbena, peppermint, pineapple mint
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