Embarking on the journey of growing, harvesting, and brewing your own herbal teas is one of the most grounding experiences a tea lover can have. It marries the art of cultivation with the ritual of tea making — connecting you to the earth, the seasons, and the ancient traditions behind every cup. A previous post covers growing and processing the true tea plant, Camellia sinensis. Here, we guide you through transforming garden herbs into aromatic, soothing teas — whether you're a curious beginner or a seasoned tea enthusiast.
A note before you begin: Always ensure your herbs are clean and free of contaminants and pesticides. If you grow your own, you control what's applied. If sourcing from others or foraging, verify their safety before use.
Step 1: Cultivation — Planting the Seed of Your Tea Journey
Choosing Your Herbs: Start with herbs that resonate with your palate and thrive in your local climate. Popular choices include chamomile, mint, lavender, and lemon balm — each with its own distinct aroma and flavor profile, offering a tapestry of possibilities for your blends.
Planting: Most tea herbs prefer well-drained soil and good sunlight. Whether grown in a garden bed or containers, give them room to spread. Plant seeds or starter plants in spring after the last frost for the best results.
Soil: Not all soils are ideal for herbs. You may need to amend yours with compost or other organic matter to help your plants grow and flourish.
Care: Water regularly, keeping soil moist but not waterlogged, and fertilize occasionally. Monitor for pests and disease and address them promptly to maintain a healthy, flavorful garden.
Step 2: Harvesting — Picking the Leaves That Will Shape Your Tea
Timing: Harvest in the morning after the dew has evaporated but before the sun peaks. This preserves the herbs' aromatic oils, which are essential for a flavorful brew. Depending on the herb, you may harvest the leaves, flowers, or even the root.
Technique: Use clean, sharp scissors to snip leaves or flowers. Avoid overharvesting — taking no more than one-third of the plant at a time allows it to continue thriving through the season.
Step 3: Processing — Crafting the Essence of Your Tea
Drying: Fresh herbs can be used immediately — simply rinse, place in your cup, and brew as described below. If you'd like to dry them for later use, lay herbs on a clean surface in a well-ventilated, shaded area. This gentle process takes a few days to a couple of weeks, depending on the herb and humidity levels. The goal is to remove moisture while preserving essential oils and flavor.
For a quicker method, dry herbs in an oven set no higher than 180°F. Spread on a baking sheet, leave the oven door slightly ajar to allow moisture to escape, and check frequently to prevent burning.
Storing: Once dried, store herbs in airtight containers away from direct sunlight and moisture. Properly dried and stored herbs can retain their aroma and benefits for many months.
Brewing: Steep approximately one teaspoon of dried herbs (or one tablespoon of fresh herbs) in water brought to a full boil. Gently crush or tear fresh herbs to release their essential oils before steeping. Use a loose infuser or brew directly in your cup and strain before serving.
Brewing herbal tisanes differs from brewing true teas: water should always reach a full boil, and steeping time is typically 5–10 minutes. Unlike true teas, herbal brews generally don't turn bitter with longer steep times. Adjust herb quantity and brew time to suit your strength and taste preference.
Common Herbs for Herbal Teas
Although not exhaustive, here are some of the most popular herbs for making tea at home.
- There are many chamomile varieties, but German and Roman are most common for tea. Most prefer German chamomile, as Roman can be slightly bitter.
- Harvest the white and yellow flowers.
- Flavor profile: mild apple aroma with honey-like sweetness and delicate floral notes. Pairs beautifully with mint for a calming nighttime brew.
Lemon Balm
- Sometimes called bee balm, this herb has leaves with a gentle lemon aroma.
- Flavor profile: citrusy with soft mint undertones, as it belongs to the mint family.
- Best used fresh, as dried leaves lose much of their flavor.
Lemon Verbena
- The most intensely lemon-scented herb for tea, with bright herbaceous notes.
- Use the leaves.
- Peppermint is the classic choice, but spearmint, mojito mint, lemon mint, and orange mint all make wonderful teas.
- Harvest and brew the leaves.
Calendula
- Calendula officinalis (pot marigold) is best suited for herbal teas.
- Flavor profile: floral and slightly bitter — best used in blends rather than solo.
- The yellow and orange blossoms are beautiful in teas and are said to carry mild saffron-like notes.
Basil
- Scented basil varieties — such as lemon, clove, Thai, and cinnamon basil — make wonderfully aromatic herbal teas.
Lavender
- English lavender is the top choice for tea.
- Flavor profile: distinctly floral and aromatic.
- Use the stems and flowers for a strong, fragrant brew.
Catnip
- This garden herb produces small white flowers and has an intense aroma.
- Flavor profile: minty and earthy with a slight bitterness.
- Use both the leaves and flowers.
Echinacea
- Also known as purple coneflower, echinacea is a striking garden plant.
- Flavor profile: floral with earthy notes. Commonly blended with lemongrass and mint for a smoother cup.
- Use both the leaves and the pinkish-purple flower petals.
Blending Herbal Teas
Any of the herbs above can be enjoyed solo, but blending is where the real creativity begins. Experiment freely — add fresh sliced fruit, dried citrus peel, or warming spices to craft something uniquely your own. Here are some blends to inspire you.
Lavender Mint
- 1 part lavender flowers
- 2 parts mint leaves
Orange Mint
- Any citrusy mint variety
- Dried lemon and orange rind, cloves, cinnamon, and calendula flowers
Lemon Blend
- Equal parts fresh lemon balm and fresh or dried lemon verbena
- 1 tablespoon grated dried lemon peel per cup of herb blend
Sweet Orange
- 1 part orange mint
- 1 part peppermint
- 1 part cinnamon basil
- ½ part dried orange peel
- A small amount of minced vanilla bean
Apple Sage
- 3 cups apple mint leaves
- 1 cup sage leaves
- 5 crushed cinnamon sticks
- Optional: cloves, allspice, cardamom, cinnamon basil, or a lemony herb
Chocolate Citrus
- Equal parts lemon balm, spearmint, and chocolate mint
- Steep in hot water for 5 minutes. Serve hot or chilled with honey.
Floral & Spice
- Raspberry leaves, chamomile, and fennel seeds
- Crush fennel seeds and chamomile flowers in a 1:2 ratio, then add raspberry leaves for volume
- Steep for 10 minutes and serve hot
Minty Herbs
- 1 part rosemary and lemon verbena to 2 parts peppermint
- Steep for 5 minutes and serve hot
Pretty Brew
- 3 parts peppermint to 1 part each catnip, lemon verbena, and rose petals
- Pour boiling water over herbs, cover, and steep 3–5 minutes. Sweeten with honey if desired.
Herbs + True Tea
- If caffeine is welcome, adding fresh herbs to a true tea creates a whole new dimension of flavor.
- Try lemon verbena leaves steeped alongside Jade Oolong — brew as directed for the oolong.
For iced teas, try infused ice cubes: place a herb sprig, fruit slice, or edible flower into an ice cube tray and cover with water. For the clearest cubes, use filtered water or water that has been boiled and cooled before freezing.
Savoring the Journey, One Cup at a Time
Creating your own herbal teas — from seed to steep — is a deeply rewarding practice. It's an invitation to slow down, engage with the seasons, and craft something that is entirely and uniquely yours. Each cup becomes a reflection of the care you've put into your garden and the curiosity you've brought to your blending experiments.
Whether you're a seasoned herbalist or just getting started, growing and brewing your own teas opens a world of flavor, creativity, and mindful ritual. Let curiosity guide you, let nature inspire you, and enjoy every sip of the journey.
If you'd prefer to let someone else do the blending, Tea Journeys offers a beautiful selection of herbal and fruit blends crafted with the same garden-to-cup spirit.