Herbal Teas
August 19, 2010
with Maria Carlos, Certified Professional Horticulturist

Handouts: 
     Herbal Teas + Recipes and Article by Maggie Oster

What You’ll Need Plant Materials Amounts per cup: 1 tsp dried; 1 T fresh Leaves: Mint, Sage, Bee Balm, Rosemary, Lemon Vebena, Sweet Annie, Stevia Flowers: Lavender, Feverfew, English Daisy, Viola, Chives, Calendula Hips: Roses Fresh water, paper towels, for rinsing, drying Tools: Tea Kettle, Strainer, Glass pitcher Tea Pot, Tea Cups, Pitcher: Ceramic, China, Porcelain, Glass NOT METAL Cover (or plastic wrap) for sun tea pitcher

1. Simple Steps

2. Gather, wash herbs with fresh water
3. Boil water
• Pour into teapot to heat the pot
4. Discard water; Crush and place fresh herbs in teapot
5. Cover herbs in teapot with SIMMERING, not boiling, water
6. Steep to taste (check at 5, 10, 15 minutes)
• Add more herbs for more strength
7. Catch herbs in strainer as you pour tea into teacups
8. Ice Tea
• Crush and place herbs in pitcher; cover with cold water
• Cover pitcher, place in sunny location