Homegrown herbs make teatime a special treat

By Ted Schaaf
Gardens on Spring Creek

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There is nothing more relaxing than a cup of tea, iced or hot. At the Gardens on Spring Creek, we have a small area devoted entirely to herbs used to brew that perfect cup of tea.

All teas, like chocolates, are not created equal. For example, I have found that the best peppermint tea is grown in the Pacific Northwest. Try a cup of Stash brand peppermint tea and see for yourself.

When it comes to herbal teas, growing your own is not only fun, but it also ensures that you're getting the freshest cup of tea possible.

Growing herbal teas

Herbs are at home along the Front Range. Many are especially well suited to our hot, dry climate. Mint is a popular flavor for tea drinkers, and there are many varieties, including chocolate mint and orange mint.

As many gardeners will tell you, mint loves to travel in the garden. Don't let that discourage you from planting it, though. Simply planting mint into a large clay pot and sinking the entire pot into the ground will keep it from spreading.

Chamomile is one of my personal favorites. In fact, there is no comparison between it and store-bought, boxed tea. Roman chamomile is perennial whereas German chamomile is annual, and both make a great cup of tea. Chamomile, along with the mints, prefers afternoon shade with moderate moisture.

When harvesting chamomile, take only the flowers, not the leaves of the plant. Harvest the flowers before they set seed to keep chamomile in bounds.

Although Lavender is more commonly known as an herb used in aromatherapy, its flowers can be brewed to make a great tasting tea. Lavender prefers full sun and well-draining soil. Leave the plant standing over winter, then prune it down to the new growth in the spring.

For lemon lovers, nothing tops lemon verbena. Use fresh leaves that have been crushed to make a refreshing cup of tea. Lemon verbena is best grown in a 12-inch clay pot. It's a tender plant and will not survive outdoors in winter. It can, however, be brought indoors and overwintered in its pot.

Brewing teas

What are the benefits of drinking teas? The most common benefit, according to Chinese medicine, is to promote "relaxed alertness." Tea contains compounds that help relieve stress and aid in relaxation.

Japanese use teas in ceremonies for spiritual rejuvenation. Many mothers still brew peppermint tea to soothe aching stomachs. Peppermint has the power to calm intestinal muscles and relieve nausea.

And lastly, cold teas are refreshing to drink during the heat of the summer. Try making your own sun tea by placing eight tea bags into a pitcher of water. Place in the sun to brew. Cover the container and then refrigerate to cool. Serve over ice.

When brewing herbal teas, both fresh and dried herbs work well. Remember to keep dried herbs in an airtight container.

A general method for making tea calls for 1 teaspoon of dried herbs per cup of tea. When using fresh herbs, it's best to use 2 to 3 teaspoons per cup. Be sure to crush the leaves to release their oils.

Place the crushed herbs into the cup first and then add boiling water. Cover the cup and leave for five minutes before removing the herbs and drinking the tea. For those with sensitive stomachs, I would suggest brewing single herbs such as chamomile or peppermint instead of using teabags containing multiple herbs.

On Aug. 8, the Gardens will be hosting a fun-filled day centered on herbs. Mark your calendars and plan to attend our second annual Herb Fair. It begins at 10 a.m. and wraps up at 3 p.m. Many herbs, grown in our greenhouse, will be offered for sale. Garden volunteers will be providing samples of herbal recipes and well-known local herb experts will provide workshops and seminars. Some seminars require preregistration. Please check our web site at fcgov.com/horticulture for additional information.

Herbs are the spice of life. Stop by and see what you've been missing!

Happy Gardening!