By Peggy Alaniz
Gardening is one of my favorite hobbies. I enjoy getting my hands dirty, the daily watering routine, and the weekly fertilizing. Early fall is the best time to receive the earth’s bounty. Pumpkins, squash, and assorted herbs are plentiful. Depending upon the richness of the soil, and the amount of water the garden received over the summer months, the taste of the plants grown each year will be unique to that season. These distinctive flavors should be savored. I can think of no better way to show thankfulness for the harvest than to enjoy a cup of tea made from plants and herbs found in my own garden.
Several herbs can easily be cultivated in the Michigan climate. Plants such as lemon balm, bergamot, chamomile, peppermint, spearmint, lavender, and anise can thrive with the right amount of sun, water, and patient tending. Dried fruits such as apples or cherries can also be added to make more interesting flavor blends.
When making your own loose leaf herbal tea you should do a little research on the plants you intend to use. It is important to know which parts of the plants are edible and will give you the best quality of flavor. Some parts of the plant might have a more bitter taste. It is also important to harvest the plants at the peak of their growth to reap their nutritional benefits and enjoy their full robust taste.
The plants can be dried for later use in a couple different ways. The herbs should be well washed and sorted into small manageable bundles. Then, you can hang the small bunches upside down in a warm, dry environment. Make sure to keep them out of the sunlight and that there is good airflow between the bundles. You can also dry the herbs in the oven on low heat. A dehydrator can also be used. Once dried, you need to keep the plants in an airtight container such as a glass mason jar with a snap lid. You should avoid plastic since it retains and can create moisture.
Two of the easiest aromatics to grow and dry are chamomile and mint. Chamomile has a beautiful daisy- like appearance. The yellow center of the flower when dried can be used to make tea. The flavor is slightly floral and earthy. It pairs well with apple and peach. I like to add bits of dried apple when steeping for a sweeter taste.
Mint grows where there is a lot of rain and sunshine. Once you plant it in your garden you will be hard pressed to get rid of it. Tea can be made from the leaves of spearmint or peppermint. Where spearmint has a nice fresh taste, peppermint tends to be stronger.
Though mint mixes well with bourbon and rum, chamomile pairs well with gin. So, instead of a gin and tonic, why not try an iced chamomile tea with gin?
Iced Chamomile Tea with Gin
Steep dried chamomile in 1 cup to 2 cups of boiling water for up to 5 minutes or the desired darkness you prefer. Chill for one hour, then add a half a cup to a full cup of ice and 1 shot of your favorite gin.
Drink, relax and enjoy the spirits of fall.
Peggy A. Alaniz is a tea enthusiast and a graduate of Naropa University in Boulder, Colorado.
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Last year for Christmas I got a surprise—orange tea. It was a gift from one of my relatives who always tries to find a unique tea for me to try. While I have added citrus to traditional tea, I never had one that was all citrus. It had a pleasant refreshing taste—one that I could pair with a cinnamon stick to give a little bit of warmth and holiday feel in the cold of winter. The whole house smells amazing when you brew orange peel with cinnamon on top of the stove. It made me realize that I can make a type of tisane (an herbal infusion) out of just about anything that will infuse into water.