Growing traditional and herbal teas at home is explained in a new book.
We’ve grown herbs in our garden and surrounding landscapes for more years than we remember. Most of them — basil, rosemary, thyme, sage, and the like — were raised for our modest culinary uses. That said, we’ve always grown utility herbs, like mint, that we used in cooking (mint jelly), flavoring (a sprig in iced tea or planted atop some whipped-cream crowned dessert) or for tea (we don’t need to spell this one out). We’ve also used various, usually flowering herbs as ornamentals in flower beds. Some herbs (PDF) are great used in water-conscious, xeriscape gardens. (more…)