Many different herbs can be combined to make tea including culinary herbs such as mint, sage and thyme. Bee balm, scented geranium leaves, rose hips and rose petals also make a tasty addition to herbal teas. Most of these plants are quite easy to grow, but in this article we’ll discuss growing two classic tea herbs – lemon verbena and chamomile. The key to producing high-quality herbs is choosing the correct planting location and making sure to meet the plant’s basic needs. Before you know it, you’ll be harvesting leaves and flowers for use in your own herbal teas.
Lemon Verbena
Lemon verbena, a tender perennial herb, produces lance-shaped leaves that provide a strong lemony scent and flavor. The leaves are used in cooking, teas, beverages, desserts and even potpourri. In the garden, the plant bears sprays of small white to lavender flowers in the late summer months. In USDA hardiness zones 9 through 11, lemon verbena performs as a perennial. In cooler areas, gardeners can grow the herb as an annual or overwinter indoors in a container. As a perennial lemon verbena reaches up to 10 feet high, but typically grows much shorter as an annual. Even as perennials, deciduous lemon verbena plants will lose their leaves over winter.
Plant lemon verbena in average, well-drained soil in an area that receives full sunlight. Water once or twice a week, as needed. If the leaves begin to droop, this is usually a sign that the plant needs water quickly. There is no need to fertilize lemon verbena and it actually prefers soil that isn’t too fertile. Too much fertilizer may reduce the flavor and aroma of the leaves.
To overwinter, trim plants back and bring them indoors in early fall. Place in a cool, bright place with a temperature consistently above 45 degrees F. Water sparingly during winter, keeping the soil only barely moist at all times. Never allow it to become completely dry for more than a day or two, but never soak the soil or allow standing water to accumulate. Prune away any undesirable or damaged growth, and move plants back outdoors in spring. Propagate from cuttings taken during the summer.
Chamomile
Chamomile, a widely used medicinal herb, makes a fantastic herbal tea. It’s one of the best herbal remedies to relax the body and mind, fights insomnia and reduces anxiety. Even if you don’t suffer from these disorders, you’ll still benefit from the herb’s relaxing properties. Chamomile bears fragrant, fern-like leaves and white to yellow daisy-like flowers. Each plant can reach up to 9 inches in height. The foliage has a scent similar to apples when crushed, and can be dried to use in potpourri. Fresh and dried chamomile flowers are used in herbal tea.
Plant chamomile in a location that receives full sunlight or light shade, and that has loose, well-drained soil slightly on the dry side. It can be used as a ground cover, as the plant tolerates light foot traffic. If using as a tea herb, however, it’s probably best to avoid stepping on the plants. Hardy in zones 4 through 8, chamomile requires only basic care. Water about once a week and harvest flowers during the summer morning hours for the best results. There’s no need to fertilize or mulch. Propagate by division in late fall or plant seeds in early spring according to the package directions.
Making Herbal Tea
To make herbal tea from your tea herbs, steep 1 tsp. dried or 1 tbsp. fresh herbs in 1 cup boiling water for about 10 to 15 minutes. Strain the spent herbs from the liquid, sweeten with honey if you like, and then drink immediately. Chamomile is best served hot, but lemon verbena makes a great iced tea. These two herbs also blend well with others, especially lemon verbena. Try adding it to teas to mask the taste of bitter herbs.