This past fall I harvested a lot of my herbs for warming winter teas. I should have harvested them all summer long, but I got busy and forgot to do it until winter threatened, so I didn’t get as many as I wanted. When I harvest tea I carry a big bowl around with me and snip the fresh herbs. I keep them all separate in small paper bags that I’ve saved.
I picked about 2 pounds of herbs for tea this winter as well as a few savory herbs for seasoning (I also like savory tea on occasion) and some medicinal herbs.
What herbs made it into my harvest bowl?
-Blue Stocking Bergamot
-Broad Leafed Plantain
I’ve really been enjoying my chamomile that I harvested. I had one volunteer plant that I harvested a good amount of blossoms from earlier in the summer. These few flowers are from a plant I started later in the summer. For some reason I didn’t have much luck with my chamomile this past year, since I love chamomile tea I hope I have a better harvest this coming year! We’ve been drinking a lot of mint tea and I had my first cup of bergamot tea earlier this week as well. We weren’t able to grow all of the tea we drink, but hopefully if I can get a good chamomile harvest this year we’ll only have buy our favorite Traditional Medicinals Teas Lemon Echinacea and everything else will be homegrown.
I also have a few potted herbs that I bring in as houseplants, these include: rosemary, lemon thyme, lemon verbena and chives. All of these we’ve been enjoying in our food this winter.
Do you dry herbs for seasoning & tea?