Fresh Herb Iced Tea - Tea Blend of the Month

Traditionally July is a hot month in Illinois.  I need to stay hydrated, but water loses its sparkle after a while, so I make herb iced teas.  This version allows the use of fresh cut herbs to make a tasty tea concentrate that you can keep in the fridge and enjoy for several days.

Explore the summer garden bounty with this tea idea featuring these attributes: peppermint cools, lemon balm brightens, catnip relaxes, and sage adds a soft savory note that ties everything together.

Fresh Herb Summer Iced Tea

• 5-6 stems catnip
• 4-5 stems peppermint
• 4-5 stems lemon balm
• A bit of sage 1-2 stems. 

Place stems in a roaster pan.  Pour boiling water over them and let steep 20 to 30 minutes.  Chill and store in the refirgerator until ready to serve.  Serve over ice with a splash of fresh cool water. Keeps 5 to 7 dsys in the refridge.

Nature's Coolest Helpers: Beating the Heat with Herbs

When the temperatures climb like they are this week in Illinois and surrounding areas, it's tempting to retreat indoors with the air conditioner running full blast. But herbs have been helping people stay cool, hydrated, and refreshed for centuries and are worth a try. Whether you're sipping a glass of herbal iced tea, adding cooling herbs to your meals, or harvesting from your garden in the early morning, herbs can make even the hottest summer days more enjoyable.

Cool from the Inside Out

Many herbs have naturally refreshing flavors that make them perfect for summer drinks.

Mint

Perhaps the king of cooling herbs, mint creates a refreshing sensation thanks to its natural menthol. Add fresh sprigs to water, lemonade, iced tea, or fruit salads. Mint also makes an excellent herbal tea that's just as delicious served over ice.

Lemon Balm

With its gentle lemon aroma and calming qualities, lemon balm is wonderful for stressful, hot afternoons. Brew it into an iced tea or combine it with mint for a refreshing summer blend.

Hibiscus

If you're looking for something colorful, hibiscus makes a beautiful ruby-red iced tea. Its tart, cranberry-like flavor pairs well with honey, citrus, or berries and is wonderfully thirst-quenching.

Lavender

A small amount of lavender adds a floral touch to lemonade or iced tea. Just a little goes a long way, creating an elegant summer beverage perfect for entertaining.

Add Herbs to Summer Meals

Heavy meals can feel overwhelming in hot weather. Fresh herbs brighten lighter dishes and add plenty of flavor without extra salt.

Try adding:

• 
  Basil to tomato salads and pasta. We love to slice tomato and cucumber and spread them on a plate.  Sprinkle them with our Greek Blend and drizzle with olive oil and/or balsamic vinegar.  Cool, refreshing and filled with summer goodness.
  
• Dill to cucumber salads and yogurt dips.
• Parsley to grain bowls and potato salad, perfect with our Summer only Potato Salad Seasoning.
• Chives over grilled vegetables.
• Cilantro in fresh salsa and tacos.

Herbs allow simple seasonal produce to shine.

Make Your Own Cooling Infused Water

Skip sugary drinks and make a naturally flavored herbal water.

Some favorite combinations include:

• Mint + cucumber
• Lemon balm + lemon slices
• Basil + strawberries
• Lavender + blueberries
• Rosemary + orange slices
• Borage + cucumber

Let the mixture steep in the refrigerator for several hours before serving over ice.

Zesty Citrus Cooler (Made with Zesty Lemon Tea)

• 2 Tbsp Backyard Patch Zesty Lemon Tea
• 2 cups hot water
• 4 cups cold water
• Lime slices
• Lemon slices
• Cucumber ribbons
• Mint

Brew tea in two cups water and allow to steep 15 minutes.  Add cold water along with lemon, lime and cucumber and allow to chill several hours.  Then serve with ice and a sprig of mint. Perfect after gardening or spending time outdoors.

Harvest Smart During Hot Weather

Summer heat can be tough on herbs too.

For the best flavor:

• Harvest early in the morning.
• Water deeply rather than frequently.
• Mulch around plants to keep roots cool.
• Pinch flowers on leafy herbs like basil and mint to encourage fresh growth.
• Dry herbs indoors where temperatures are moderate.

A little care keeps your herb garden productive throughout the hottest months.

Herbs Beyond the Kitchen

Cooling herbs aren't limited to food and drinks.

Fresh herbs can also be used to make:

• Herbal facial mists
• Cooling foot soaks
• Bath sachets
• Refreshing linen sprays
• Homemade herbal ice cubes for beverages

These simple projects help you enjoy your harvest in new ways while making hot summer days feel a bit more comfortable.

Stay Cool Naturally

Summer doesn't have to mean simply enduring the heat. Herbs bring fresh flavors, beautiful aromas, and cooling refreshment to everyday life. Whether you're harvesting from your own garden or picking up a bundle at the market, there's always another delicious way to let herbs help you beat the heat.

So pour yourself a glass of iced herbal tea, head outside in the early morning to gather a few sprigs from the garden, and enjoy one of the season's greatest gifts—fresh herbs at their peak.

 

Elderberry and Fresh Mint Tea - Tea Blend of the Month

Cooler weather, being indoors and vissiting with family and freinds often brings many airbourne illnesses, so I thought a tea you could keep in the refrigerator to use as an energy and immuity booster.  This is a two part tea you brew separately and mix together to serve. You can use any combination of fresh mint leaves you may have on hand to create this.

ELDERBERRY AND FRESH MINT TEA

Make a concentrated elderberry tea:

1 1/4 cup water
1 tsp dried elderberries
1 Tbls raisins

Bring water to a boil.  Reduce heat to simmer, add elderberries and raisins, close pot and simmer for 15 minutes.  Remove from heat, allow to come to room temperature and strain off the liquid.  You can keep the concentrate in the fridge for a week.

Make mint tea:  

Any combination of mints will work, so if you have a flavored mint, like lime, chocolate, orange or more, add those.  For a base I used spearmint and applemint in mine.

With fresh herbs we used 1 Tbls of fresh mint per cup of water (1 tsp of dried mint).  Bring water just to a boil, turn off heat. Place herbs in a teapot and pour over water.  Steeping with the lid closed on the pot for 3-5 minutes.  Remove the herbs.

Mix the two teas together, altering the ratio depending on whether you want more mint or more fruit flavor.  The raisins will give some natural sweetness, but you can also add honey.  Great as an iced tea, but excellent to keep handy in the fridge to heat up in the winter for your daily boost.  Drink daily 

 

Herbs for Summer Beverages: Teas, Shrubs & Mocktails

Cool off with refreshing, herb-infused drinks!

Summer heat calls for drinks that truly refresh. Why settle for boring store-bought options when you can craft your own beautiful, herb-infused beverages? From iced teas and tangy shrubs to sophisticated mocktails, herbs bring bright flavors and gentle wellness benefits to your summer sipping.

Iced Herbal Teas to Soothe and Refresh

• Brew strong herbal tea with mint, lemon balm, hibiscus, or chamomile. Chill and serve over ice with fresh citrus slices. Check out our Summer Tea Blends.
• Add a touch of honey or herbal simple syrup for gentle sweetness.
• Tip: Try cold-infusing overnight in the fridge for mellow flavor.
  
  
  
• Making Simple Syrup

o    1  cup sugar

o    1  cup water

o    1 cup loosely packed fresh herb leaves, savory or sweet you can use any herb or edible flower

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the herbs. Allow to steep until the liquid reaches room temperature (15-30 minutes) and strain and discard herbs. Place syrup in a glass container or squeeze bottle if you have it.  Cover and chill for a couple hours. Leftovers can be stored in the fridge for up to a month.  

Herbal Shrubs for Tart Complexity

• Make a shrub (drinking vinegar) with herbs, fruit, sugar, and vinegar.
• Basil-strawberry, rosemary-peach, or thyme-blueberry are classic summer combos.
• Mix 1–2 tablespoons of shrub concentrate with sparkling water for a sophisticated non-alcoholic cocktail.
  
  
  
• Roasted Raspberry-Thyme Shrub
• 2 cups raspberries
• 1 cup sugar
• 8 thyme sprigs (or 2 tsp dried)
• 1 cup apple cider vinegar

Place raspberries in a 9 x 13-inch baking dish and toss with sugar, 6 thyme sprigs. Cover and refrigerate for at least 8 hours or overnight, until raspberries release their juice.  Preheat oven to 400 degrees F.  Bring the pan to room temperature.  Roast the raspberries and their juice for about 25 minutes until the berries start to float.  Remove the pan from the oven and mash the berries lightly with a spoon.  Strain the juice through a fine mesh sieve over a measuring cup.  Pour vinegar over the berries in sieve and press to remove any last juice.  Pour liquid into a pint jar, add remaining thyme and cap with a plastic lid, shake and refrigerate 1 day to 1 week before using.  (Will keep up to 1 year in the refrigerator.)

TO USE: Combine 1 ounce of Shrub with 4 ounces of seltzer or sparkling water.

This recipe is from The Complete Guide to Pickling by Julie Laing (Rockridge Press:2020)

Elegant Mocktails with Garden-Fresh Flavor

• Muddle fresh herbs (like basil, mint, or lavender) with citrus or berries.
• Add simple syrup, club soda, or tonic for a refreshing fizz.
• Example: Faux Gin and Tonic with your own herbal gin blend and tonic water garnished with cucumber and lemon.

Thyme without Gin Mocktail

• Thyme Simple Syrup
• fresh lemon juice
• Substitute gin
• Garnish: thyme sprigs

To make as a single cocktail – 1 part thyme simple syrup, 2 parts fresh lemon juice, 1 part zero proof Gin or regular gin, add to a large rocks glass with ice and about 3 ounces of sparkling water – part as ¾ ounce jigger makes a 6-ounce cocktail.

Closing

Summer herbs are more than just pretty—they’re the secret to memorable drinks that cool and delight. Experiment with your garden bounty and toast to a season of herbal refreshment!

Summer Daze Tea - Tea Blend of the Month

Spearmint for cooling, flowers for summer brightness and a few immunity boosters so you stay healthy to enjoy the fun make this a tasty summer tea.

• 1 tsp spearmint
• 1 tsp dried lemongrass
• ½ tsp each elderflowers
• ½ tsp rose petals
• ½ tsp chamomile
• ½ tsp blackberry leaf
• Pinch of orange peel  (or purchase our ready-made tea blend!)

Mix ingredients together well and store in a tightly sealed jar

To Use: Bring cool water to a boil.  Place 1 tsp of the tea blend in a tea infuser, pour 1 cup of boiling water over and allow to steep for 5 – 6 minutes, preferably in a covered container.  For iced tea, allow to steep up to 12 minutes, then allow to cool to room temperature and add ice and add a squeeze of lemon if desired.

Razzlemint Tea from Morning Sun Herb Farm - Herb Tea Blend of the Month

I like this recipe as it has rosehips for great vitamin C, lemongrass for germ fighting and raspberry leaf for lots of other ailments. With a strong hot of mint, it is cooling and sweet making it a great tea to enjoy when it is hot or when it is cold.

Razzlemint Tea from Morning Sun Herb Farm (https://morningsunherbfarm.com/)

1 teaspoon dried spearmint

1 teaspoon dried peppermint

1 teaspoon crushed rosehips

 1 teaspoon dried lemongrass

1/2 tsp orange peel

1/2 tsp raspberry leaf

dash of cinnamon

Mix ingredients together well.  Bring cool water to a boil.  Place 1 tsp of the tea blend in a tea infuser, pour 1 cup of boiling water over and allow to steep for 3 – 5 minutes, preferably in a covered container. 

For iced tea, allow to steep up to 10 minutes, then allow to cool to room temperature and add ice and a squeeze of lemon if desired.

Tea Ideas for the Month of July

July is the height of the gardening season.  The herbs are growing, the flowers are blooming, and the vegetables are ready for harvest.  Everything is in its prime. The perfect time to make a tea that is filled with flowers and aromatics.  So this month I have two tea recipes and a scone mix that will let you take advantage of nature's bounty.

Aromatic Tea

Chamomile provides calming effects, catnip for relaxation and marjoram for its sweet mellow taste. And if you use mint it will be both cooling and relaxing.

• 5 parts chamomile
• 4 parts marjoram
• 3 parts catnip
• 2 parts mint (optional)

Combine herbs if dried in glass jar for storage to use later.  If using fresh, tear the leaves from stems before measuring and use a small enough amount that you can make and use on the same day to get the best flavor from your fresh herbs.

For dry: Use 2 tsp per cup of hot water and allow to steep for 5 to 7 minutes.

For Fresh: Use 2 Tablespoons per cup of hot water and allow to steep 10 minutes.

Bright Mint Tea

This is a different way to make a mint tea.  You are in essence making a concentrate, then straining out the herbs and crafting an iced tea with the intense remaining liquid.

Wash 8 sprigs of mint, twelve inches long (any mint, spearmint, peppermint, applemint, orange mint, chocolate mint.  This one is perfect for the exotic varieties of mint.)

 Remove the leaves from the branches and place in a blender with four cups of water and liquefy. Allow it steep for at least 1 hour up to 2 hours and then strain out the solids.  The resulting green liquid can then be served with ice and diluted as needed to taste.

Here is a perfect recipe for making scones from fresh herbs,  you can use any combination you want. Chives are always good in a savory scone as is marjoram, savory, rosemary and dill.

Fresh Herb Scones

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 6 tablespoons very cold unsalted butter cubed
• 2 large eggs
• 1/4 cup assorted fresh herbs, finely diced 
• 1/4 to 1/2 cup whole milk or heavy cream
• 1 egg beaten for egg wash or substitute heavy cream

Preheat your oven to 425 F degrees. Using a large mixing bowl, whisk together the flour, salt, and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout. And the dough looks like a coarse meal. Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Sprinkle a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round and flatten.

To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles.

To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.

Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!

Foaming Tea Soap - Bath Blend of the Month

The dry indoor weather of Illinois in winter and washing hands can be a harsh combination, so this month we thought we would recommend a foaming soap made with herb tea.  This allows you to choose herbs that will help or soothe the skin and combine them with a gentle castile soap yet still get the cleaning and germ fighting you need.

You can use all sorts of different herbal teas for this recipe, and I encourage you to experiment until you find something that you love. You can use fresh herbs from the garden, loose tea, or teabags.

I recommend loose herbal or green tea to make this recipe in winter, but switch to fresh cut herbs to make the tea during the growing season. Any kind of loose tea will work well in this recipe, but I personally love teas with lavender, rose or green tea.  They are good for skin, relaxing and you can drink as well as make soap with them. 

For this batch I decided to use my Summer Iced Tea blend.  it is a great combo of flowers and lemongrass so I get the germ fighting of lemongrass as well as the soothing properties of the flowers.

Now that you’ve chosen your tea, you’re ready to make your hand soap.

Ingredients

• 60% brewed herbal tea 
• 20% liquid castile soap
• 20% air

Directions

First, choose a foaming soap dispenser (look for a foaming dispenser as this soap is too liquid for a regular pump). You can buy a nice reusable one, do as I do and reuse one that once contained store-bought foaming soap or make your own pump with a mason jar and plastic pump top.

Fill your chosen container 60% of the way with brewed herbal tea. Allow the tea to cool to room temperature before combining in the jar. Top that with 20% liquid castile soap. Choose a soap that is natural and gentle on skin. Leave the top 20% of the container empty and screw on the top. Give it a good shake and you’re done!

To use: pump onto your hands and lather up.

Summer Charitable gifting and an Iced Tea Recipe

Hello and welcome to National Garden Week. It started June 7 and runs through June 13. 

This year we were hoping to celebrate with a participation in the Lisle Women's Club Garden Gait, garden walk and boutique held at Lisle Station Park.  However due to Covid-19 the Lisle Women's Club chose to postpone this year's event to 2021.

Garden Gait Tea

We have decided to make available our specially created Garden Gait Tea in both 100% herbs or a combination of herbs and black tea.  This tea was designed by the members of the Lisle Women's Club several years ago and we sell the tea each year and donate a portion of the sales to the Women's Club.  So if you order either style of Garden Gait Tea in the next 30 days, we will donate 50% of the sale price to the Women's Club to add to their scholarship fund. 

You can get Garden Gait Tea both with and without caffeine and as either a sun tea or a loose tea throughout the month of June.  

On June 17 we will be doing an online class called Language of Flowers.  This presentation includes learning about using the language of flowers, or floriography, to send coded messages during the Victorian era.  We also include understanding the messages and practice figuring out different bouquets created for interpretation.  This program will be done through District 214 and one can register for the class using this link: Sign up for Language of Flowers.

Participants will be sent a digital handout and a link to join the online class.

June is National Iced Tea Month, so since we were talking about tea earlier I thought I would share an easy Iced tea you can craft at home using fresh or dried herbs.

Wisdom Tea

Mint for wisdom, rosemary to improve the memory and lemon balm, sometimes called "The Scholars Herb."  We cannot guarantee it will make you wiser, but it is cooling and refreshing!

1/4 cup Peppermint

1/4 cup Spearmint 

1/4 cup Rosemary

1/4 cup Lemon Balm   

Combine the herbs together and place in an airtight jar.  For each serving of tea, use 1 tsp. mix to 1 cup boiling water.  Add some honey, if desired.  Store in fridge for a delicious iced tea.

Weekend Recipe - Tea & Champagne Punch

June 10th is officially “Iced Tea Day" in the US. I thought it would be fun to celebrate this occasion with one of the oldest iced tea recipes ever published. The recipe was published in 1839 in “The Kentucky Housewife” cookbook. There is a warning that comes with this though. Apparently, in 1839, being a housewife meant drinking a lot of alcohol because this one packs a pretty good punch.
 

"Tea Punch - Make a pint and a half of very strong tea in the usual manner; strain it, and pour it boiling (hot) on one pound and a quarter of loaf sugar. Add half a pint of rich sweet cream, and then stir in gradually a bottle of claret or of champaign (sic). You may heat it to the boiling point, and serve it so, or you may send it round entirely cold, in glass cups."

 (Courtesy of whatscookingamerica.net)

This is a classic pairing of champagne, sugar and cream. The effervescent bubbles of the champagne help to lighten the cream and the sugar really ties it all together. Adding the tea adds a certain bit of maltyness and astringency that really makes this a refreshing drink. And the best part about it, it is really easy to prepare in advance for those times you would like a nice punch for a gathering.

Unlike so many old recipes, I think you could easily make this, just as presented and use it at any summer picnic.  Here is a translation of the recipe for you:

Kentucky Iced Tea Punch
3 cups boiling water

3 tsp. black tea

1 ½ cups sugar

1 cup heavy cream

1 750ml bottle of champagne or sparkling wine.

Brew 3 cups of black tea for 10 minutes, using 3 tsp. of any black tea with three cups of water brought to a boil.  Strain the tea and pour it over sugar in a large picture.  Add heavy cream, and entire bottle of champagne.

Iced Green Tea Chai - Weekend Recipe

There are many herbs that are cooling and cinnamon and ginger are two of them, so enjoy this Chai iced tea on a hot day to experience the cooling effects.

Iced Green Tea Chai

Serves 4

4 cups water

1 cinnamon stick

1 Tbls. green cardamom pods

1 tsp. whole cloves

2 Tbls. sliced ginger root

4 tsp. green tea leaves

milk or non-dairy milk to taste

Sweetener to taste

Bring water to boil.  Add cinnamon, cardamom, cloves and ginger root.  Simmer over low heat for 10 minutes.  Remove from heat and add green tea.  Cover and steep for 10 minutes.  Strain and chill tea mixture.  Serve in chilled glasses with cold milk and sweetener to taste.

Mint Green Tea Lemonade - Weekend Recipe

I wanted to give a refreshing beverage you could enjoy at anytime this holiday weekend and I found it in this combo!  This cooling beverage is not too sweet and offers a uniquely refreshing blend of fresh seasonal flavors.

Mint Green Tea Lemonade

1/2 cup packed fresh mint
1 cup sugar
2 cups water, divided
1 cup fresh lemon juice (yes you have to squeeze some!)
8 cups iced green tea (or other iced tea)

Directions:

Combine mint leaves, sugar and 1 cup water in a small saucepan, then bring to a boil, stirring occasionally.  Turn off heat and let cool.  Once cool, remove mint leaves and combine with lemon juice.  In a large pitcher, combine iced tea and remaining 1 cup water, then pour the lemon mixture into it.  Serve chilled or over ice, with mint leaves for garnish.

This is my 400th post!  For those who read to the end of a post this is your reward.  Email me your address at marcialautanen@gmail.com and I will send you a package of Sun Tea so you can enjoy a cool beverage!

Three Herbal Teas to Drink Daily

I was surfing the net this weekend when I ran across an article about herbal tea on Fit Girl Nutrition that just made me … sad.  The writer had nice things to say about herb tea and the fact it is caffeine free and can be part of a weight loss plan as it would encourage you to drink more liquids which is always important in the summer months.  However, the selection of herbal teas suggested was Chamomile or Peppermint or Lemon.  Now I am the first to suggest a lemon herbal tea, but this person was just advocating lemons as tea and never mentioned a single lemon herb by name.  I think that is lemonade.

 As I puzzled over a well written but totally useless article on herbal tea, I decided that the only counter action for this was to provide a better article.  So here you have my version.

Three Herbal Teas to Drink Daily

The title is misleading as i do not advocate only three teas, but rather three good herbs flavors to use in crafting an herbal tea.  Herb tea is best when 3 or more herbs are used together.  So check out what the herbs go with and then begin crafting an herbal tea that is both flavor filled and satisfiying.  At the end I have provided a few recipes to try.

Lemon herbs are perfect herbs for refreshing tea and most contain antioxidants which keep your liver and pancreas healthy. All the various lemon herbs will blend well with mint and any sweet flavors, but also with flowers like violets, calendula, chamomile and lavender.

Lemon Balm is high in flavonoids, which can have an antioxidant effect.  This versatile herb contains volatile oils that ease stress and buoy bad moods and it contains both Vitamin C and Thiamin (a B vitamin) making it a great wake-up herb.  Lemon Balm can be used for a variety of ailments including fatigue, cold sores, and stomach issues. of all the ingredients I use in tea this is the most common. My favorite tea using lemon balm is Lemon Lavender Splash.

lemon thyme

While Lemongrass, a renowned anti-fungal, is also great for relaxation and restful sleep and is known to relieve nausea and aid indigestion.   It also helps relieve of constipation, keeping the bowels working properly and removing toxins to keep the body healthy and energetic and that does not even get into its antioxidant properties.  Blended with ginger, it can become a powerful digestive which has the combined effect of creating a tea that is at once calming to the nerves and soothing to the digestive tract.

And Lemon Thyme will lend antiseptic properties.  Common thyme has a minty undertone that becomes less obvious with lemon thyme, but still makes it a good herb to blend with mint.  The immune-enhancing properties are part of it being an excellent antioxidant.  Lemon thyme is rich in antibacterial and antispasmodic properties too. Using it in tea will help cold symptoms, allergy symptoms and improve the ability to keep colds at bay. Both lemon thyme and Lemon grass figure as important flavors in my Zesty Lemon Herb Tea.

Lemon mint and lemon geranium can also be used to add a hint of lemon scent or flavor to tea especially with sweeter herbs like roses, lavender and chamomile.  Lemon peel can also be used to increase the soothing and digestive properties as well as increasing the lemon flavor of tea.

Peppermint in a tea will aid digestion, bring cooling, improve mood and enhance your imagination and creative thinking. It has a very strong aroma, as well as flavor of mint because of its high menthol content.  Peppermint is also versatile, good for stomach aches, stomach pains, stomach cramps or diarrhea.  It contains good amounts of potassium, calcium and vitamin B making it a great morning or afternoon pick-me-up especially blended with lemon herbs and those with a less sweet character like thyme and marjoram. You get the combined benefit of lemon balm and peppermint in my Lemon Peppermint Cooler tea.

Chamomile is a relaxation herb.  It is soothing in stressful times as well as an aid to sleep.  It is a perfect choice for the late afternoon or even before bed tea drinking.  Its apple-like taste combines well with mint or hibiscus and is a great flavor with roobios (Honey Bush Red Tea) which is also caffeine free.  Hibiscus is gaining popularity because of its ability to lower blood pressure so taking this in the evening can only enhance that wind down to bedtime.  Adding in a few pieces of fresh or dried apple to your tea will bring out the apple flavor of chamomile and give you a taste you will come back to again and again.  Just add a couple slices of apple to a blend with Chamomile to see what I mean. We use Chamomile in several teas, but my favorite is Tea Time Tea.

RECIPES

Now for some recipes to get you started.

HERBAL WATER

This recipe is from Karen Langan and I read it in Lemon Balm: An Herb Society of America Guide.  I included it first in case you really do want to use herbs with weight loss or summer hydration, as an herb water is less of a diuretic than herbal tea.  I love that you can change the recipe by choosing your own "mystery herb."

1 handful of lemon balm

½ handful of pineapple sage

½ handful orange mint

¼ handful mystery herb (like rose, lime basil, or rose scented geranium) in 2 quarts of water

Six hours before drinking it, gather the herbs, wash them gently in cold water and place them in a jug of water. Place the jug in the fridge so that is refreshingly chilled for family or guests.  Any citrus herb, scented geranium, mint or other sweet flavored herbs can be substituted.

Lemon Balm Fatigue Tea

Equal parts:

   nettle

   raspberry leaf

   oat tops

  lemon balm

 1/4 part each:

    finely chopped Licorice root

    finely chopped Ginger root

Mix all the herbs together.  Use 1 to 2 tsp. per cup of hot water and steep 5 to 7 minutes or more in hot water. Drink 3 cups daily.

Lemon Balm Mood Tea

Equal parts:

   Lemon balm

   Oat tops (oat straw)

Pinch of peppermint

For straight-up tea, pour 8 ounces boiling water over 1 to 2 tea mixture dried lemon-balm leaf.

Cough-Control Tea

2 parts lemon peel

1 part sage

1/2 part lemon thyme

Fresh lemon juice

honey

Pour one cup of hot water over  3 ½ tsp. of herb mixture.  Cover and steep for 15 minutes. Strain tea, then add juice of 1/2 lemon and 1 Tablespoon honey.   Drink two to three cups daily for cough relief. 

Peppermint Sun Tea

12 stalks fresh mint

2 quarts water

Place mint and water in half gallon jar - on a sunny day. Cover jar and set in the sun for at least 6-8 hours. Strain and serve warm or chilled with a sprig of mint.

Lemon Mint Iced Tea

4 Tbls. Lemon Balm or Lemon Grass

2 Tbls. Lemon Thyme

2 tsp. peppermint

lemon juice

lime juice

Combine 6 tsp. tea blend with 8-ounces boiling water and steep for 5 minutes. Strain tea and add 24 ounces of cold water. Pour over ice; add 1 tsp. lemon and ½ tsp. lime juice and stir. Serve in 4 tall glasses with ice and lemon slices or lemon balm sprigs. To make this as a hot tea, use 2 tsp. of blend per cup of hot water and flavor each cup with a splash of lemon or lime juice.

Lemongrass and Ginger Iced Tea½ cup of sugar (or honey)
Stalk of lemongrass (cut into 2-inch lengths) (about ¼ cup)
About 7 1-inch diameter or larger slices of ginger root, finely chopped

5 cups water
3 to 5 Green tea bags

Directions
First step is to rinse the lemongrass and chop it into 2'' in length. With the flat side of the knife crush the lemongrass. This will release more essential oils for taste and flavor during steeping.  Now take a kettle or saucepan and add 5 cups of water to it, ½ cup of sugar, lemongrass and finely chopped slices of ginger to the pot. Bring all this to boil. Once it boils, take it off the stove and add 3 to 5 bags of green tea to it. Steep it for about 5 minutes until the flavor is released (the steeping depends on how strong you wish the tea to be). Immediately discard the tea bags and let the tea cool down for about 30 minutes. After it is cool, pour the entire mixture into a pitcher and keep in the refrigerator for about 2 hours. After a few hours, drink this tasty ginger lemongrass tea by pouring it into a fine tall glass filled with ice and lemon slices.  Enjoy!  For a no caffeine version, double the amount of lemon grass and leave out the green tea.

Lemongrass Iced Tea - Cambodian RecipeThis is an authentic recipe which comes all the way from Senteurs D'Angkor, a company selling foods and spices. Be aware that you can substitute Rooibos tea if you want the flavor of black tea but want to avoid the caffeine.

4 cups of water
1 tablespoon of chopped lemongrass
8 limes, juiced
1 cup of sugar (or to taste)
Ice cubes
4 black tea bags (or about 4 tsp. loose tea)
1 small bunch of fresh cilantro (optional)

Directions
Take a large saucepan and add the measured amount of water and desired amount of sugar to it and bring it to boil. Next add lemongrass and the juice of 8 limes to the pan and simmer it for about 5 minutes. Then turn off the stove and add the black tea bags. Steep for 2 to 5 minutes depending on strength desired.  Strain the mixture and allow to cool. Then take a container or a shaker filled with ice cubes and add the lemongrass tea to it. Shake the entire mixture vigorously for a good 30 seconds and serve chilled. For extra decoration, you can add chopped cilantro leaves and slices of lime to the tea.