Herbs Teas

Sweet, spicy, refreshing and aromatic, this tisane is a blissful brew of rosemary, orange, cloves and honey.

• 4 sprigs fresh rosemary
• 8 strips orange peel
• 8 cloves
• 8 cups boiling water
• 2 tbs honey
• Orange rind, to serve
• Fresh rosemary sprigs, extra, to serve

Place the rosemary, orange peel and cloves in a large teapot or heatproof jug. Pour over the boiling water. Set aside for 5 minutes to infuse. Divide the honey among teacups. Strain the tisane among the cups. Add a strip of orange rind and an extra rosemary sprig to each cup to serve.

Beware, saffron is mighty expensive. But it does make this tea recipe stand out. If you don't have saffron, try a dash of tumeric instead.

• 8 tsp black tea, loose
• 8 cups water
• 12 green cardamom pods
• 8 tsp sugar
• 1/2 tsp saffron threads

Heat water with cardamom, sugar and saffron. Simmer until reduced by half. Add tea and steep for about 10 minutes. Strain out tea and spices, and serve hot.
Serves 8

This golden-colored beverage has a floral aroma and a mild herbal flavor.

• 6 tablespoons fresh small chrysanthemum flowers, or 2 tablespoons dried small chrysanthemum flowers
• 3 tablespoons fresh chamomile flowers, or 1 tablespoon dried chamomile flowers
• 2 tablespoons  chopped fresh mint, lemon verbena, or scented geranium leaves, or 1 tablespoon crushed dried mint, lemon verbena, or scented geranium leaves
• 4 cups boiling water

Rinse glass or porcelain teapot with boiling water and drain well. In warmed teapot, combine chrysanthemum and chamomile flowers with mint leaves. Add the 4 cups boiling water and let stand 5 to 10 minutes to steep.
To serve, strain herbal tea into cups.

This tea is full of flavor. Although tea is better made from tea leaves, this recipe can be made with a tea bag using your favorite tea.
Ingredients

• 1 tea Bag (English Breakfast tea is a good choice)
• 1 star anise (whole)
• sweetener, to your taste

Place the tea bag and star anise into a cup. Sweetener, if using one can be added now. Pour boiling water in cup and let steep for 2 to 3 minutes. Remove tea bag, let cool a bit and drink.
Serves 1

• 5 cups water
• 2 1/2 teaspoons aniseed
• Sugar, to taste

Bring water to a boil and add aniseed. Remove the pot from the heat and let it steep, covered, for 20 minutes, then strain out the seeds. Stir in sugar. The tea can be served at room temperature, ice cold or reheated.

Teas are a wonderful way to use seasonal herbs, so experiment with your favorites. The measurements are flexible; depending on the freshness and strength of the herbs, you may need to add or subtract.

• 1 cup fresh mint, lemon balm, or lemon verbena
• 1 quart boiling water

Put herbs in a teapot and add boiling water. Let steep 3 minutes before serving.
Recipe makes one quart Herbal Tea.