Cultivating a tea garden makes a very fresh brew
Staff and wire reports
June 11, 2008
A cup of tea at breakfast or over lunch is one of life’s simple indulgences. It’s even more special — and not much more difficult — if you grow the herbs yourself.
“Tea is one of my favorite ways to use herbs,” says Ellen Scannell, a master gardener and food preserver certified by Oregon State University.
Many of the best tea herbs are easy to grow, beautiful and naturally resistant to pests. Even if you don’t have garden space, many delightful tea herbs will grow in containers on a porch or windowsill.
“Mint is the classic one,” Scannell says.
Consider mint species with other subtle flavors including apple, pineapple, chocolate, orange, ginger and lemon. Scannell also favors lemon verbena. Daisy-like chamomiles can cheer up any garden and make a soothing tea.
Once you’ve chosen your herbs, it’s easy to harvest, dry, store and brew.