You can make your own tea blends at home if you have some herbs growing. Fresh teas are such a great way to extract the full potential of a plant’s nutrients, and celebrate the seasonality of a garden.
First, pick your herbs and dry them – it’s easiest to loosely gather them in bunches and let them hang dry over several weeks. You know your herbs will be ready when the moisture is completely gone from the leaves and they are crackling dry to the touch.
Some herbs to experiment with include anything in the mint family – spearmint, peppermint, chocolate mint, etc; citrusy lemon balm, lemon verbena and lemongrass; traditionally savory herbs like rosemary, basil, and oregano; edible flowers like echinacea (coneflower), rose petals, clover and nasturtium; and slightly sweet anise hyssop, tarragon, and fennel.
First thing to do is make a small cup of tea using one herb at a time. Who doesn’t love a fresh cup of mint tea! Once you have a sense of the flavors of each of the herbs, you can try pairing herbs together to make your own blends.
If you have loose leaf caffeinated teas on hand (green, black, oolong, white), experiment with adding an herb or dried flower to the tea and brew up a cup. Two-flavor combinations are the easiest to begin with and retain the most flavor integrity of the ingredients you are using – sometimes simple is better.