To tell you the truth, I drink at least 5 cups of tea a day. I rotate different blends depending on the season and health needs. So when I learned that my favorite organic tea company, Traditional Medicinals, was just a 20-minute drive from my house, I headed to their demonstration garden to learn how to grow herbs to make my own tea. I thought I needed to visit. I’m not going to stop buying tea. I just want to be more experimental and self-sufficient. And I want to have my own little farm-to-cup experience.
We asked Abby Ramirez, head gardener at Traditional Medicinals (which is celebrating its 50th anniversary this year), about the best herbs to grow in your home garden. Here’s her answer: “We selected eight herbs based on feasibility, seasonality, safety, and frequency of use. All of these herbs are easy for beginners to grow, are generally safe to use, can be grown in containers or in the ground, and can be grown later. It’s relatively easy to dry and store for use.” Sounds perfect to me. Read on to learn more.
Note: While these herbs are generally known to be safe, if you are pregnant, breastfeeding, or have any medical conditions, be sure to double-check the safety of consuming the plants.
Calendula (Calendula officinalis)
“Calendula is tougher than it looks!” says Abby. “Although it grows in a variety of soils, it grows best in well-drained soil and does better with weekly deep watering than frequent light watering.” Although it prefers full sun. , it tolerates partial sunlight and requires at least 5 hours a day. And while this plant grows in zones 3 to 11, it is considered an annual in zones 3 to 8 and functions as a semi-evergreen perennial in zones 9 to 11. If you’re lucky, calendula may bloom all year round. Bonus: The bees will love it too.
Benefits: Digestive problems such as heartburn and peptic ulcers
Plant parts used: Flowers
Tea: Fresh or dried tea
Method: Soak 1-2 tablespoons or 2-4 flowers in 1 cup of hot water for 10-15 minutes.
Food: Fresh (petals only) or dried
Method: Use in salads, soups, cooked vegetables, baked goods, or as a garnish (uncooked is best for nutritional value).
Marshmallow (Althaea officinalis)
“Marshmallows have a calming, lofty presence in the garden,” says Abby. It requires soil that retains water, but also soil with good drainage to prevent root rot. “If planted in full sun, this plant will need more water, but if it is in partial shade, it may need less water (this depends on the soil’s drainage. Marshmallow grows as a deciduous perennial in zones 3 to 9, and Abbey recommends pruning it by two-thirds each winter after it matures. Masu.
Indications: Throat, respiratory, and digestive disorders
Plant parts used: roots, leaves, flowers
Tea: Fresh or dried tea (root only)
Method: Grind or chop 1-2 tablespoons and add to 1 cup of boiling water for 10-15 minutes (or the same proportions to room temperature water overnight).
Food: fresh or dried
How to do it: Use flowers in salads, baked goods, or garnishes. Use the leaves in soups or sauteed with other vegetables.
Chamomile (Matricaria chamomile)
Abby says: “Chamomile is a fun addition to a medicinal garden and a bee-friendly plant.”Although it wants plenty of sun, the plant needs well-drained soil with moderate water retention and constant light watering. There is. Chamomile grows in zones 4 through 11 and blooms from April to August. Abbey added: “Although this plant is technically an annual, we have found that it has a good reseeding ability and is likely to reproduce every year if you drop the seed and leave it to complete its life cycle. ” he added.
Benefits: sleep, relaxation, digestion
Plant parts used: Flowers
Tea: fresh (stronger, more bitter) or dry (traditional, lighter, more floral)
Method: Soak 1-2 tablespoons or 6-12 flowers in 1 cup of hot water for 10-15 minutes.
Food: fresh or dried
Method: The flowers are quite bitter, so use them fresh only as a garnish. Grind dried flowers into powder for baked goods.
Lavender (Lavandula angustifolia)
