Homemade Herbal Teas

On a very basic level, all you really need is a plant and some hot water, and possibly some honey or sugar to sweeten, to make an herbal tea. Herbal Tea making really begins to come into it's own however, when we start experimenting - combining different plants in varying quantities - to find a flavour we really like.

Fresh Herbal Teas are created by steeping various parts of plants in just-boiled water and leaving them to infuse their flavour before straining. These are perhaps the easist teas to make, and the quantities to use vary depending on how intense you want your tea to be. Some plants are very aromatic and just one or two sprigs will yield a full-flavoured beverage. Others are more delicate, and require either a larger quantity, or a longer steeping time to achieve a stronger flavour.

Dried Herbal Teas are created in much the same way as fresh ones, with the only difference being the plant parts are dried prior to being used. Drying tea ingredients often intensifies their flavour, meaning less tea mix is required to get a more potent end result. Drying also allows tea ingredients to be stored for longer periods of time, meaning you can enjoy the tea long after the plants they are made from are no longer in season. With dried ingredients, you can also combine plants from different growing seasons into a single tea blend - something you can't do with fresh ingredients.

How To Make Tea From Fresh or Dried Herbs

For every cup of tea, use 2 to 3 tablespoons of fresh herbs or 1 to 2 tablespoons of dried herbs. Iced tea requires 4 to 8 tablespoons of fresh herbs or 3 to 4 tablespoons of dried herbs, because the beverage is diluted with ice. You can make a tea from one herb or blend several herbs for an even more stimulating taste sensation. Try a variety of combinations until you find your own favorite blends.

Rinse fresh herbs, flowers and seeds well with water, and then pour boiling water over them. Let the mixture steep for at least five minutes until the water has darkened and the tea tastes like the herbs. Remove the herbs from the tea and add honey, sugar or a sugar substitute to taste and enjoy.

Basil: Scented basils, such as lemon, clove, Thai and cinnamon, make flavorful herbal teas. Basil grows 12 to 18 inches tall and foliage color ranges from green to purple. 

Ginger root - increases circulation, promotes digestion, increases the potency of other herbs, and is anti-inflammatory.

Lemon balm: A perennial herb also known as bee balm, this plant grows 2 to 3 feet high and attracts bees. It features foliage that adds a lemon tang to tea. Lemon balm may also help to reduce anxiety. One study found that lemon balm-containing foods promoted a reduction in stress. Another study found that when lemon balm is taken with other herbs, such as valerian, minor sleep problems are also improved.
- restores the nervous system and is great for indigestion, acid reflux, and irritability. It can bring feelings of ease, happiness, and lightness and support cognitive health.

Dried Lemon Peel or Orange Peels – Citrus peels are nutritious and rich in flavonoids and polyphenols. They are high in Vitamin C and antioxidants, with anti-inflammatory and antibacterial properties.

Mint: This easy-to-grow perennial features a variety of flavors that make refreshing teas, including spearmint, peppermint, apple and chocolate. The plant grows 1 to 3 feet tall and spreads readily by underground rhizomes, which are stems that grow laterally below the soil's surface, creating new plants in other areas. Because of this tendency to spread, it's best to grow mint in a large container or raised bed to keep it from overtaking the landscape. Mint is a nutritious herb with high antioxidant content, including flavonoids. Antioxidants can help your body's immune system stay strong and healthy. Peppermint tea also contains menthol, which can act as a natural decongestant. Many people also find that peppermint tea reduces bloating and helps with digestion. Moroccans love mint and green tea.
– spearmint or peppermint, promote relaxation, reduce stress, and improve digestion.

Rosemary – improves memory and cognitive function and can decrease pain and inflammation.

Some Ideas:

Alfalfa Mint Tea
1 cup of crumbled, dried alfalfa
1 cup of crumbled, dried spearmint or peppermint leaves

Lemon Mint Tea
1/2 cup of dried peppermint leaves
1 cup of dried alfalfa
3 tablespoons of dried lemon balm leaves
3 tablespoons of dried, grated lemon peel

Strawberry Ginger Tea
1 cup of dried mint leaves
2 cups of dried strawberry leaves
1 tablespoon of powdered ginger

Cinnamon Rose Hip Tea
1 stick of cinnamon
1 cup of dried rose hips
1 teaspoon of dried, grated lemon peel
1/4 cup of dried lemon grass or lemon balm leaves

Orange Cream Rooibos
The least caffeinated and “fruitiest” flavor profile. The ingredients combine to create a creamy, vibrant, and lightly floral flavor profile.

2/3 cup Dried orange peel
6 tablespoons green Cardamom pods
1 cup Rooibos
2 tablespoon plus 1 teaspoon Lavender

Floral Green Tea
The Floral Green Tea is lightly caffeinated, thanks to the spring green tea. If you’ve never had blackberry leaf, it has a wonderfully mild but noticeable blackberry taste and scent to it, and really rounds out the gentle bitterness of green tea and the bright floral flavors of the flowers.

1/3 cup organic dried Rose petals
1 cup spring Green tea
2 tablespoons organic dried Lavender
1/2 cup dried organic Blackberry leaf

Chocolate Chaga Earl Grey
This one is very simple, just a mix of lightly floral earl grey tea, roasted cacao nibs, and dried chaga mushroom bits all steeped together. The result is a lightly chocolate-y, earthy, and brightening tea that I love enjoying with a touch of milk and honey. It’s great for the morning since it has the most caffeine of the three, thanks to the earl grey.

1/2 cup roasted Cacao nibs
1/4 cup dried chaga mushroom
1 cup earl grey tea
3 tablespoons cocoa powder (optional for an extra-chocolate-y flavor)

Anise Elderberry Tea
2 teaspoons of anise seeds
1 cup of dried alfalfa
1 cup of dried elderberry blossoms
1 teaspoon of dried, grated orange peel

Celery Leaf Tea
1 cup of dried celery leaves
2 teaspoons of thyme
1 teaspoon of celery seeds

Cinnamon Clover Tea
2 sticks of cinnamon
2 cups of dried clover blossoms
1 teaspoon of dried, grated orange peel

Turmeric Tea
A “daily” Ayurvedic Detox drink. This tea is intended to be sipped throughout the day – assisting the body and organs to flush out toxins while revving up the metabolism. It was inspired by an Ayurvedic detox tea in Dr. Suhas Kshirsagar’s book called The Hot Belly Diet – A 30-day plan to reset your metabolism and restore your body’s natural balance to heal itself.

1 quart boiling water
1-2 Tablespoons thinly sliced ginger (or 1/2 -1 teaspoon ground ginger, more to taste)
1 Tablespoon thinly sliced fresh turmeric (or 1/2 -1 teaspoon ground turmeric, more to taste)
1-2 teaspoons coriander seeds
1-2 teaspoons cumin seeds
1-2 teaspoons fennel seeds
1-2 bags (or Tablespoons) green tea, tulsi tea, mint tea, chamomile, ginger tea, yerba
squeeze of lemon (amplifies green teas health benefits)
Other additions: use other whole spices if you like- cinnamon, clove, cardamom pods , pink peppercorns, anise

Simmer all ingredients together for 5 minutes in a large pot. Strain, before drinking.