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So many common garden plants can easily be steeped in hot water to make the most wonderful tasting, health-giving, refreshing tea.
I first experienced this phenomenon when Longrain in Melbourne first opened in 2006. The kitchen was headed by the fabulous Martin Boetz. After one of the most glorious, unbelievably delicious meals I have ever eaten we were served fresh lemongrass tea. It was a perfect way to conclude an outstanding experience.
There is a very important trick to making a good herbal tea – use hot water NOT boiling. Allow the kettle to cool for 5 minutes after it has boiled. I learnt this when developing a granita for classes when fresh mint seemed to be the essential ingredient. I made simple sugar syrup, then as it was simmering, dropped in a big handful of mint. The temperature was too much for this soft leaf herb and the whole complexity of flavours altered and stripped the freshness from this freshest of herbs.
When making mint tea in our Mystique of Morocco class adding tea leaves seems to render the mint flavour acceptable. Adding other plants such as rose geranium (I’m now growing for just this purpose) and lemon verbena lend more complexity and make it truly delicious.
Staff at The Agrarian Kitchen in Tasmania (pictured left) have over the years, nurtured a herbal tea garden into maturity.
Now of course, these herbs can be cooked with as well, but steeping tea is a sensible additional use for the quick-growing, softer herbs, who like being picked often. Many different mints are thriving here, tasting one after the other was a great lesson in the subtleness (or not so) of the minty flavours. Spearmint, apple mint and peppermint are the 3 that I would advise to plant. Beware though, they can overtake a garden bed, so if your space is limited plant in a pot!
Pick herbs as needing to use fresh for the simplest way to make tea. Or dry stems or flowers in shallow layers on a tray in a warm airy place. Turn a couple of times a day. After 4 to 8 days (depending on the weather) once dry, strip leaves and store in snap lock bag omitting as much air as possible. Store in a dark cool place. But not for long, herbs will lose flavour and aroma over time.
Only use flowers and leaves from a known source. Drinking tisanes that have had been sprayed is not such a healthy option.
So try infusing these few combos or individual herbs. Allow to steep in the hot water for a few minutes before drinking. Length of time is dependent on strength of tea you prefer. Serve with a touch of honey if you like, but deliciously refreshing without…
German Camomile Daisy (just to give you an idea of amounts – 1Tbsp dried flowers or 2 Tbsp fresh flowers for each 250ml water)
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Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
Colour Correction by Matthew ⭐️✨To get from red to a beautiful ashy blonde we had to first lift out the red. We then did a balayage toner using 3 different colours. The time it took was worth the results! ✨⭐️