Herbal Tea

By the time November rolls around, I have pretty much harvested everything in the garden and have dried lots of herbs. There are a few fresh herbs that are still very green and thriving, such as rosemary, oregano, thyme, sage, chives, and mint. Those herbs are extremely hearty and withstand very cold temperatures.

From the stock of herbs that I have dried, the best use this time of year is making lots of tea. It warms the tummy and the soul. Tea is like a wine in a sense that the consumer is really the judge of what they like. For me, I tend to gear towards sweeter flavor of tea or adding honey, stevia, or munkfruit, but I still enjoy some savory flavors. When I have a tea urge, I turn to my garden goodies, like lavender, chamomile, lemongrass and mint.

Lemongrass Base

Lemongrass is probably one of my favorite scents and flavors. As they call lemongrass in Jamaica, “Fever Grass” is perfect to help reduce fever and detoxifies the body. All I do to start my tea is to steep a ring of lemongrass into a cup of steamy hot water, and then I steep the rest of my ingredients.

Lemongrass makes from a great tea base. This month I made a tea with lemongrass, mint, chamomile, and hibiscus. So tasty and good for you, and the hibiscus gives the tea a pretty dark pinkish color. Of course this time I used my Pug Mom cup with a dark inside, so I really could not truly appreciate the color of the tea, but I will rethink it next time. We do first taste with our eyes, so it would be nice to see the pretty color.

Play with Herbs

As I feature herbs in the Herb of the Month, I outline the benefits of each herb. Any of these herbs can be used within tea. Either fresh or dried, many of the herbs provides benefits of joint health, digestive health, reduces stress and so much more. If you love tea, definitely play around with different herb blends. Find your favorite flavors and reap the benefits these herbal teas bring to your body.