Among the joys of summer can be growing and gathering beneficent garden herbs, using them fresh now and drying them for later in big fragrant bunches for winter teas. In winter, we can use summer’s bounty to keep ourselves healthy.

Plants and people need each other, and the use of healing teas is a wonderful example. We are interdependent with our gardens, caring for them, and gathering from them…health and nourishment, beauty and peace.

Herbal Teas
Infusions or teas are a simple way of extracting the flavors of herbs in hot water. Place a tablespoon of fresh herbs or a teaspoon of dried herbs, such as mint or lavender, into a heatproof container and cover with 2 cups boiling water. Place a lid over the container to prevent evaporation. Steep for 30 minutes. Strain and enjoy. (Roots, barks and seeds, being thicker than the leafy parts of plants, will need to be simmered, rather than steeped, for 30 minutes.)

- Shakespeare Tea (Infusion) -

2 cups mint (peppermint or spearmint or 1 cup each)
½ cup marjoram
¹/3 cup whole savory leaves
¼ cup lavender flowers

Mix thoroughly and store in tightly covered container. To use, steep one teaspoon per cup of briskly boiling water for 10 minutes or so to taste.

- Lavender Mint Tea -

1 teaspoon fresh lavender flowers
2 tablespoons fresh mint leaves

In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.

- Chamomile Peppermint Tea -

½ cup dried chamomile flowers
½ cup dried calendula petals
2 tablespoons grated lemon peel
¼ cup dried peppermint
1 tablespoon whole cloves
honey to taste

Combine all ingredients and store in an airtight container. To brew use 1½ tsp. of tea with 1 cup (8 ounces) boiling water. Steep for 3-5 minutes. Strain and sweeten with honey to taste.

- Garden Tea -

10 fresh purple sage leaves
16 fresh lemon balm leaves
12 small mint leaves
petals of 1 red rose
6 cups freshly boiling water

Place the herbs in a pre-warmed teapot
Pour in the freshly boiling water and let the tea steep for 10-20 minutes.

- Mood Lifter Tea -

1 part green tea
1 part peppermint
1 part lemon balm
1 part oatstraw

Combine ingredients, mixing well and store in an airtight container. Use 1 teaspoon of tea per cup of boiling water. Steep 1-3 minutes depending on your preferred method of steeping green tea.

Iced Teas
Summer is the time for cold teas made from the fruity tropicals, fragrant drinks so much more refreshing than syrupy soft drinks. Nothing could be easier; it is not even necessary to brew the herbs first. Pick a handful of each of lemon verbena, pineapple and/or fruit sage, a sheaf of spearmint, some leaves of lemon balm or anise-hyssop, perhaps a sprig of lemon or cinnamon basil. Put the works into a pitcher with a cup or two of water, then crush and macerate the leaves with the back of a wooden spoon or the end of a wire whisk. Add the juice of a lemon, fill the pitcher with water (sparkling water is a good variation), sweeten to taste—if using honey, dissolve it first in a little of the tea before adding to the pitcher—then let it stand out of the refrigerator for a least half an hour. Strain into glasses over ice, and garnish with borage flowers or a few leaves of the herb.
This recipe can be varied by crushing some strawberries or raspberries with the herbs or by using pineapple or orange juice (omit the lemon juice) in place of water. Keep in mind that the less elaborate the mixture, the more evident the herbal tastes will be.

- Rosemary Lemonade -

1½ cups water
1½ cups sugar
1½ cups lemon juice
grated rind of one lemon
two sprigs of rosemary
ice cubes
cold water or club soda

Combine the water and sugar in a saucepan and bring the mixture to a boil over high heat. Boil the liquid three minutes. Remove the pan from the heat and stir in the lemon juice, lemon rind and rosemary. Refrigerate at least on hour or until very cold. Strain the mixture into a storage container.
When you want some lemonade, place 5-6 ice cubes in a drinking glass. Fill the glass about one third full with the lemon syrup; add water or club soda to the top of the glass, stir and drink. Makes about 3 cups.

- Herbfarm Lavender Lemon Ice Tea -

2 cups water
6 sprigs lavender spikes (plus additional for garnish)
juice of 3 lemons (about ½ cup)
1 quart water
½ cup sugar

Bring 2 cups water to a boil. Add 6 sprigs lavender, cover pan and let steep on low for 30 minutes. Strain. Juice the lemons and combine with one quart water, ½ cup lavender tea and sugar. Chill and serve over ice. Garnish with a lavender spike.