Herbal Teas

This year our herb garden is overflowing more than ever, probably due to the long stretches of hot sunny weather and occasional downpours. We're cutting and drying all sorts of herbs, and some of them make great teas. Here are a few combinations to try. If you don't grow the herbs yourself, you should be able to find them at a farmer's market or local Asian or Latino grocery store.

To make iced tea, follow the directions and refrigerate before serving over ice.

Lemon Verbena Tea

1 cup lemon verbena leaves

3 tablespoons lavender flowers

1 teaspoon dried lemon peel

Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 tablespoon in a cup of boiling water. Steep for 5 minutes and strain out the leaves and peel. Add sugar or honey, as desired.

Peppermint Tea

8 oz peppermint leaves

1 teaspoon rosemary leaves

8 oz lemon balm leaves

8 oz fennel seeds

 Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. For a cup of tea, use 1 tablespoon in a cup of boiling water. Steep for 10 minutes and strain out the herbs. Note: this tea aids in digestion and stomach pains.

Soothing Chamomile Tea

3 teaspoon marjoram

3 teaspoon chamomile flowers
3 teaspoon bergamot leaves

2 teaspoon dried orange peel

Pour the herbs into an airtight container, cover, and shake until thoroughly mixed. Place the lid tightly on the container. Bring the water to a boil; then remove it from the heat. For a cup of tea, use 1 tablespoon in a cup of boiling water and allow them to steep for 10-15 minutes. Remove herbs.

(Note: These recipes are featured in Angela's book "The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, Can, and Preserve Food", published by Atlantic Publishing 2011)