My husband and I are currently living with his grandmother, after a few hefty expenses we haven’t been able to live by ourselves as we’d hope to. And with my current health problems, it may be longer still. But that doesn’t stop a girl from dreaming!
We’re both from the country, so the harsh greys of the city and the noise are depressing to us both. Getting out in the park is a welcome relief, albeit a brief and superficial one. I’ve always enjoyed gardening, so bringing a bit of colour into our (hopefully, soon to be) garden will be a relief that is a bit more lasting. Its satisfying, seeing things you tend with your own hands grow and blossom.
So I’ve been wondering; what do I want to get out of my new garden? And how on earth am I going to do it when we’re renting, and can’t garden properly? The outcome? A “portable” tea-garden. I love tea. A LOT. I love trying new teas, and I love my staple drinks. I know I’d get a kick out of growing my own herbs for making my own teas and tisanes, freshly picked before brewing. Mmm-mmmm.
My favourite herbs in teas;
- Camellia sinensis
- Rosehips
- Hibiscus
- Lemongrass
- Ginger
- Peppermint
- Vanilla
- Chamomile
- Spearmint
- Jasmine
- Rooibos
But, I love trying new things so this list grows as I find new flavours to enjoy.
What follows is some rudimentary research into the plant side of things. Next up, how to grow them in a portable way that is both attractive and functional. I don’t want a garden of plastic pots that look tacky, messy and just plain ugly!
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Tips for Growing Herbs for Tea
- Harvest early in the day, after the dew has dried, but while the herbs are still lush in the cool of the morning.
- Most herbs are at their peak just before they bloom.
- Try not to tear or crush the herbs until you are ready to use them. You don’t want to waste any of the essential oils.
- Harvest all your herbs at the end of the season, once a frost is forecast. You can dry the herbs whole and store for winter teas or for use as seasonings.
Camellia sinensis - a small shrub about 1-2 meters in height, though it will grow taller if you don't prune it. In the fall, your tea shrub will flower with small white blossoms that have a delightful scent. These plants are often grown as ornamentals. For planting,Camellia sinensis likes well-drained and sandy soil that is on the acidic side. If you are going to grow your tea in a container, add some sphagnum moss to the potting mix. You'll need some patience, too. Your plant should be around 3 years old before you start harvesting leaves.
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.
Peppermint - this is a perennial favorite for many people. Its refreshing taste is uplifting and cleansing, as well as wonderful for stomach troubles of all kinds. Peppermint is generally very easy to grow and enjoys sunny and semi-shaded spots. Grows very, very easily and unless you want it escaping across the garden, keep it pot-bound. The leaves are the part used for making tea.
Lavender - a delightful, softly fragrant tisane that is perfect for soothing, especially recommended forreducing tension and soothing headaches. Lavender grows well in full sun, well-drained soil. Lavender buds are the part of the plant used for tea.
Lemon Verbena - a refreshing and tangy lemony taste comes packed in these simple but easy-to-grow leaves. It needs full sun and will not tolerate harsh winters, so keep it pot-bound if that's a danger in your area. The leaves are the part used for tea. (Aloysia triphylla). With its fresh lemony scent and flavor, this herb is an all-star in the garden and the kitchen. The aromatic woody shrub can reach to 12 feet if you live in Zones 8 to 11. It overwintered and grew to 6 feet the year after I planted it in my Zone 7B western Oregon garden. In cold climates, you can replant it each year or grow it in a container for wintering indoors by a sunny window. Lemon verbena loves full sun and excels when grown in rich, moist, well-drained soil. Harvest leaves anytime for tea.
Mints (Mentha spp.). You’ll discover a myriad of mints to satisfy any taste. While spearmint and peppermint are always welcomed tea herbs, I prefer a whisper of fruity flavor found in pineapple mint (M. suaveolens) and orange mint (M. aquatica ‘Citrata’). Most mints will take over a garden given rich, moist soil, though both pineapple and orange mint are a bit less aggressive. Curb mint’s aggressive behavior by growing it in a large pot or other contained area. Harvest branches frequently and strip off leaves for tea.
Rose Hips - rose hips are the seed cases for roses. They are extremely high in vitamin C and are very good for you. Rose hips will form once the rose bush goes to seed. The rose hips should be deep orange-red before harvesting. Clean the rose hips gently before steeping.
Bergamot - Bergamot carries a touch of orange flavor. The plant produces gorgeous bright red, purple, or pink flowers and is happy in full sun or semi-shade. The leaves and flowers are suitable for steeping.
Marjoram - this herb has a fruity, citrus flavor and an undertone of mint. It grows well in full sun to semi-shade. Leaves and flowers are suitable for steeping.
Chamomile (German) - A delightful apple scented herb, this one is traditionally used to induce calm and sleep. It makes a gorgeous but delicate lawn feature with small daisy-like flowers. It tolerates full sun to semi-shade. The flowers are the preferred part for making thetea. (Matricaria recutita). These miniature white-and-yellow daisy-like flowers perk up any tea with their delightful apple-like flavor. Growing 2 to 3 feet tall, this vigorous, self-seeding annual can leap across the garden if spent flower heads remain. You can grow chamomile from seed in full sun and any well-drained soil. Harvest the flowers for tea anytime after the white petals appear.
Jasmine - with a fragrance reminiscent of summer time, jasmine provides a delicate and enticing flavor. It grows in full sun to semi-shade and although it can form a part of your tea garden, it needs a trellis or wall at the back of the garden to really thrive. It is not suitable for cold winter climates, however, so if you endure that sort of weather, you will need a potting arrangement that can be moved indoors. The flowers are the suitable part for making tea.
Coriander (aka cilantro) - used more frequently incooking, coriander is also suitable for herbal tea and has a flavor similar to Lady Grey tea. With strong citrusundertones, this tea carries a spicy and acidic flavor. Accepts full sun to semi-shade and is an ideal container herb. The leaves are used for tea.
Thyme - thyme is considered to be a good tea for soothing stomach troubles and sore throats. It is spicy and may be an acquired taste - try it first before cutting too much herb! It is tolerant of full sun and semi-shade and is an ideal container herb. Use the leaves for tea - if flowers are present, these can also be added.
Violets - if you love the smell of violets, violet tea will probably be a favorite with you. Violets prefer shady growing areas and are easy potted plants if desired. An excellent source of vitamins A and C. Violets are considered to be soothing and refreshing and are a good tonic after winter. The dried leaves and flowers are suitable for steeping (fresh flowers can be used for effect)
Rosemary - Rosemary has long been used in infusions for easing emotional depression and blood circulation issues. This plant prefers strong full sun but will tolerate light shade, and requires well-drained soil.
Stevia - Stevia is a safe and natural herbal sweetener, used in place of sugar in an herbal infusion and safe for diabetics to use. Stevia does not handle colder weather well at all and should therefore be a potted herb that is brought indoors during cold snaps and wintertime. The leaves are naturally sweet and their sweetness can be concentrated by drying or dehydrating them.
Green Tea
- Pluck the very youngest leaves and leaf buds.
- Blot the leaves dry, and let dry in the shade for a few hours.
- Steam the leaves (like you would vegetables) on your stove for about a minute.
- For a different flavour, try roasting them in a skillet for 2 minutes instead of steaming.
- Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
- Store the dried tea leaves in an air-tight container
Oolong Tea - Pluck the very youngest leaves and leaf buds.
- Spread them out on a towel under the sun and let them wilt for about 45 minutes.
- Bring your leaves inside and let them sit at room temperature for a few hours.
- Make sure to stir the leaves up every hour.
- The edges of the leaves will start to turn red as they begin to dry.
- Spread the leaves on a baking sheet and dry in the oven at 250F for 20 minutes.
- Store the dried tea leaves in an air-tight container.
Black Tea - Pluck the very youngest leaves and leaf buds.
- Roll the leaves between your hands, and crush them until the leaves start to darken and turn red.
- Spread them out on a tray, and leave them in a cool location for 2-3 days.
- Dry them in the oven at 250F for about 20 minutes.
- Store in an air-tight container.
