TEA TIME

Herbal tea, that is!

My attention turns to our windows as they respond to harsh winds and rain from the west. No denying that the weather in Southeast Alaska is often wild and wet. An understatement.

So, let's do it! Take a well deserved break. Treat ourselves to a warm cup of flavorful tea.

It just so happens that many plants eligible for a soak in the teapot grow happily in our wet climate. Mints included. And, most of these teapot qualified plants are perennial. Surprisingly, they return year after year.

Speaking of mint, let's take a look back. 
My initial interest in growing mint was to partner mint with flowers in bouquets. 

Peppermint and Spearmint among Canterbury Bells, Delphinium and Painted Daisies 
with Hosta at the base

As the varieties and quantities of flowers increased in and around our gardens, so did the varieties and quantities of mint.
Many of the flowers were gorgeous... but had very little fragrance. 
The mints? So fresh! So fragrant! So plentiful! 

Yes, if you visit other gardeners, and they have mint growing, you will undoubtedly be offered large starts for your garden. You might hear generous offers such as, "Dig up all you want." That is how several mints came to live in our gardens. So... best to pay attention to where you plant mint. It truly does love life here in our climate. It thrives and spreads with very little encouragement. 

Spearmint in the foreground 
with roses, raspberries and cherries in the background 

If you prefer a small, controlled patch of mint, consider planting it in a container. 



As years passed, I was inclined to take the time to scrutinize plants we had growing in our gardens. 

When researching mint, I was surprised to learn that there are quite a few species within the genus 'Mentha.' The family name is Lamiaceae. 

And, how odd! I read that mint plants have square stems! Of course, after reading this, I immediately found myself examining the stems of each of our mint species. Sure enough, they all had square stems! How had I never before noticed this trait?

Two more factors that simplify the identification of mints are opposite leaves on stems and a spicy fragrance due to the abundance of aromatic oils.

This is peppermint. Notice the square stem
with leaves opposite each other on the stem.

Coincidentally, herbal teas were growing in popularity during my early years of gardening. Lo and behold, mints and several other of our perennial plants were listed as ingredients in many of the new, commercially prepared herbal teas. Homemade herbal teas here I come!

Not only were they professed to be delicious and refreshing, most mint and herbal teas were described as having traditional health benefits. 
Best that I leave it up to you to do your own research and determine the health benefits of specific mints and herbs for yourself.

Meanwhile, let's have a look below at some of the plants I use when making flavorful teas.

MINTS AND OTHER PLANTS 
from the Lamiaceae Family
in alphabetical order

APPLE MINT
Mentha suavolens

The friendly woman living in the house next door to the Pioneer Bar here in Sitka just happened to be coming out her entry door as I paused for a closer look at the unusual plants in front of her house. We were well acquainted. She knew I was a gardener.
Can you guess what she said? 
"It is some kind of mint. Dig up all you want."

The Apple Mint leaves are a wonderful shade of green and are large, rounded and fuzzy. The stems have opposite leaves and are also fuzzy. The height of the plant is usually between two and three feet. The plants tend to fall over if not supported.

The leaf flavor is a pleasant mix of spearmint and apples. Use the leaves of Apple Mint for tea preferably just before the plant flowers. Flowers of this mint sometimes add bitterness.

Bouquets of Dahlias and Asters with Apple Mint

BEE BALM
Monarda didyma

Started from seed

I think Bee Balm is trying to win some kind of a contest in our gardens. 

Whatever that contest is, the Bee Balm will probably win.

I love Bee Balm. It is easy to grow, flamboyant, aromatic and delicious in tea. Without question, hummingbirds love Bee Balm even more than I do. Once we had a sizable patch established (about 20 years ago), there have been at least 8 hummingbirds in residence each summer. They argue and chase each other away from our big spread of attractive Bee Balm. Relentlessly.

This hummingbird was apparently the boss last summer. 

Constantly on guard duty.

Occasionally overcome with exhaustion.

No sooner does the boss fall asleep when another of the hummingbirds, hiding in the leaves, slips in for the goodies. It's quite a show. And, the show goes on for several months, every day, rain or shine.

I like to make a quart of tea at a time. I use quart size teapots. 

• Use the petals when making Bee Balm tea. About a quarter of a cup of dried petals or 1/2 cup of fresh petals works well for me. 
• Place the petals in the basket of the tea pot or directly into the teapot to be strained out later.
• Boil a quart of water on your stovetop in a separate pan. Once boiling, remove from heat and let the water cool down for a few minutes.
• Pour the hot water into the teapot. Close the lid and let it steep for 15 minutes or so.

What a delightful surprise! Bee Balm tea is a bright shade of red!

Above are the steps I take to steep most teas. What varies are the parts of the plants we steep.

I usually drink tea unsweetened. But, adding honey or another sweetener is a common practice.

If there is leftover tea, I like to pour it into a jar with a lid and store it in the refrigerator. It is a treat to add a little bit of herbal tea to the water I drink throughout the day.

A bouquet made up of Armenian Basket Flowers, Dahlias, Ligularia, Lilies and Bee Balm

GINGER MINT
Mentha x gracilis

A friend and I went on a tour of Anchorage area gardens while attending a garden conference quite a few years ago. 

               Coyote Gardens in Willow, Alaska         photo by Les Brake

Although different in many ways from gardening in Sitka, the Anchorage area gardens were inspiring. One of the homes we visited had sprawling gardens with lawns, berry patches and fruit trees covering several acres. It was incomparable. 

When we passed by a big patch of plants with variegated yellow and green leaves, I asked, "Oh, is that lemon mint?"  The owner said it was mint, but not likely lemon. "If you would like to take some home with you, help yourself to all you want." It was a really, really big patch of mint.

Considering the distinctive leaves and flowers, it did not require much in the way of research to learn the species of mint. Ginger! It is a hybrid... a cross between Mentha arvensis (Corn Mint) and Mentha spicata (Spearmint). The scent is of spearmint while the flavor is somewhat gingerish. Ginger Mint is referred to as a true double mint because of the essential oils it produces from its' origins. Being a variable hybrid, your plant might not look exactly like others. 

As with the Apple Mint, best to collect the Ginger Mint leaves for tea just before the flowers bloom. In fact, Apple Mint leaves are often mixed with Ginger Mint leaves for a tea favored by many. Use fresh leaves for steeping... or collect and dry the leaves to store for later use.

A bouquet of Painted Daisies, Ginger Mint and Hosta

LEMON BALM

Melissa officinalis

I grew our Lemon Balm from seed. Lemon Balm seeds sprout and grow readily. Of course, there is an alternative to growing plants from seed. You may have noticed that our conscientious garden supply businesses here in Sitka have offered healthy looking starter plants for a wide variety of flowers, vegetables, mints and herbs.

Lemon Balm has not been intrusive in our gardens. This is perhaps due to the fact that Lemon Balm spreads by seed rather than by runners. Our patch seems to have stabilized as a 3 foot by 3 foot perennial patch. So far it has tolerated our challenging weather surprisingly well. Our Lemon Balm patch in the photo below faces east... part sun, part shade. 

With its' gentle lemon scent and flavor, Lemon Balm is definitely welcome in our kitchen and in bouquets. The flowers on the plants usually start blooming mid to late summer. Before full bloom, I take advantage of the heart shaped leaves. Some years, if I did not harvest as many leaves for drying as I intended by late summer, I cut back the plants below the flowers. This often causes a second round of leaves to grow before the end of the season in the fall.

I love to pick a handful of fresh lemon balm leaves. I rinse, crumple a little and stir them into my drinking water. Adding flavor makes my daily dose of water inviting, tasty and far more refreshing. I do this with many of our mints in summer months.

Although the flavor is not quite as pronounced, the leaves dry well. The dried lemon balm leaves are  stored in a cool, dark location in air tight containers. We use our glass canning jars and lids.

For me, Lemon Balm tea, hot or cold, is as good as it gets! 

Occasionally, especially in winter, I mix dried Lemon Balm leaves with dried Raspberry Leaves and Chamomile. Brewed together into a hot tea after dinner, it is relaxing and delicious. 

If you like it sweet, add a bit of honey.

LICORICE MINT

(ANISE HYSSOP-BLUE)

Agastache foeniculum

Started from Seed

Tea made from Anise Hyssop leaves and flowers has a sweet, black licorice flavor. A milder flavor results when steeping the flowers alone. Steep in nearly boiling water for at least 15 to 20 minutes.

If you like iced tea, it is unusually delicious made with Anise Hyssop. After steeping, pour the tea over ice. Garnish with a fresh stem.

Tear a few leaves apart and add them to your salad. It's a nice little bit of flavor.

If you enjoy variety in homemade pesto, try making some with fresh Anise Hyssop leaves. Use the leaves alone or mix half and half with sorrel. Mix these leaves with ground nuts, garlic, olive oil and maybe a parmesan cheese. (See my post named 'PESTO' for suggested steps involved in making pesto).

PEPPERMINT

Mentha x piperita

Here we go again with another hybrid. In this case, Peppermint is a cross of Watermint with Spearmint.

Peppermint has been growing in our gardens for at least 25 years. I remember being thrilled to see it in a 4 inch pot for sale at a local grocery store. With no garden shops or nurseries at the time, grocery stores would occasionally have a few starts available from who knows where. The fragrance was in the air as I passed by. It stopped me in my tracks! I would not pass up the chance to acquire Peppermint! Once planted, it has grown in various locations in our gardens ever since.

Most of us can name a number of uses for  Peppermint. For me, adding fragrance to flower bouquets and making tea top my list. 

When it comes to tea, Peppermint is about as flavorful and refreshing as a tea can be!

Sometimes I mix Peppermint with other mints just for variety. Ginger Mint and Peppermint together are a standout.

This was an unusual and interesting surprise! 

One of our peppermint plants has twisted stems:

Because I personally enjoy Peppermint so much, I use fresh leaves in tea and in drinking water through the growing season. I also make sure to pick and dry as many Peppermint leaves as possible throughout the growing season before the flowers bloom. 

Below is peppermint set to dry in our dehydrator. I keep the leaves on the stems until after the drying process is complete. Then I run my fingers down the stems from top to bottom separating the dried leaves from the stems. I store dried mint leaves in a cool, dry location usually inside canning jars with lids.

Peppermint, as well as other mints, dry nicely in the dehydrator at around 105 degrees for as long as it takes. I start checking after about 24 hours. It needs to be totally dry so as not to mold in storage.

Dahlias, Marine Heliotrope and Peppermint
for a wedding

'Kelvin Floodlight' Dahlias with Canterbury Bells and Delphinium
enhanced with Peppermint

SPEARMINT

Mentha spicata

I have racked my old brain, but simply cannot remember how Spearmint found its' way into our gardens. I do remember that it was our very first mint.

Spearmint grows eagerly and well in our climate. In other words, although welcome, it can grow a little crazy and become intrusive. So, as with other mints, be thoughtful concerning the location. If you only want a small patch, consider growing Spearmint in a container.

Spearmint at its' prime

                                 

So tasty and slightly sweet, Spearmint is a familiar flavor many of us recognize from our early years. It is included in candies, gums, toothpaste, mouthwash, tea and more. 

Spearmint tea is a year round staple for me. The leaves dry well with plenty of flavor. So, whether I use Spearmint leaves fresh or dried, the flavor is equally refreshing.

I love Spearmint tea whether hot or cold. I often steep Spearmint leaves on their own or mix them with other powerful mints, especially peppermint and ginger mint. Talk about a blast of flavor! 

It was only a few years ago that I was served a drink named 'Mojito' at a friend's house. The drink included spearmint mulled with sugar, lime, soda water and rum. What a delicious combination of flavors! Not being one who drinks alcohol very often, I modified the drink for frequent use as an iced tea in summer. I steeped the Spearmint leaves and stirred in a little honey as the tea cooled. Once cooled, I poured the sweetened tea over ice, added home made soda water (I made with a nifty gadget from one of my daughters) and stirred in a squeeze of lime. What a treat!

Digging deep back into my past, I am thinking it was a mint jelly that garnished our New England holiday meals of roasted lamb. Maybe you will find it an enhancing garnish with local deer or goat roast?

Rather than using a mint jelly, you might want to try a mint green sauce. This was introduced in Great Britain long ago to mask the gamey taste of lamb. It is still the custom of the Brits to this day.

Here is how I make the sauce: 

• a cup of finely chopped spearmint leaves 
• a tablespoon or 2 of honey (sweeten to your taste) 
• 1/4 cup of wine vinegar, apple cider vinegar or lemon juice
• add a little avocado oil or olive oil for a smoother texture.

Stir all of the ingredients together. Warm the sauce up in a sauce pan over low heat. A little bit goes a long way. Serve on the side.

A small bouquet of Clematis, Canterbury Bells and Spearmint

Beautiful flowers and Beautiful daughter
Peonies, Delphiniums, Canterbury Bells and Spearmint
with a base of Hosta leaves

Although not in the Lamiaceae family, here is just one more of the many teas I enjoy...

CHAMOMILE

Matricaria recutita

Asteraceae family

Chamomile is so simple to start from seed. Initially, I bought and started seeds in the springtime in 4 inch pots.

Thereafter, I would save a bunch of tiny seeds in the fall and sprinkle them randomly throughout the gardens in April and May. Chamomile plants are unobtrusive. They are welcome no matter where they sprout. If they ever show up in a location where they are not welcome, removal is simple. Chamomile is annual and non-intrusive. 

Chamomile's fragrance is heavenly. The fragrance alone justifies its' presence in the garden. As far as tea, it is the flavor to favor! Chamomile has such a unique flavor whether hot or iced.

Harvesting Chamomile for tea is a simple process. When the flowers are in bloom, as seen in the photos above, simply pop off the entire flower head... petals and all. More will grow! Set the flower heads in a warm, dry location indoors. I spread them out in a single layer on a clean cloth or paper towel. Once they are totally dry, I transfer them into a container with tight lid to be stored in a cool, dark location.

As for making Chamomile tea, simply fill a teapot basket loosely with the dried flowers. Pour in water heated to just below boiling. Let it steep for 10 or 15 minutes. Enjoy as is or with a touch of honey. Ahhhhh!!!


Additional plants worthy of consideration:

BLUEBERRY LEAVES
CALENDULA
DANDELION
DEVIL'S CLUB
DRAGON'S HEAD
ELFWORT
GOLDTHREAD
MALLOW
RED RASPBERRY LEAVES
ROSE HIPS
ROSE PETALS
VALERIAN
YARROW

DRINK TEA