Herbal Tea New York NY
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Lady Mendl's Tea Salon at the The Inn at Irving Place
212-533-4466
212-533-4466
54 Irving Place at 15th Street
New York, NY
New York, NY
Porto Rico Importing Company
212-477-5421
212-477-5421
201 Bleecker Street at Sixth Avenue
New York, NY
New York, NY
Le Train Bleu at Bloomingdale's
212-705-2100
212-705-2100
1000 Third Avenue at 59th Street
New York, NY
New York, NY
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Best Herbs for Teas
by Evelyn GasparOnce I began blending and testing herb teas to sell under my Garden Party label, I knew what I didn't want. An herb tea should never be flat and flavorless. Whether it's fruity or spicy, soothing or lively, simple or sophisticated, it needs taste and personality.I found my homegrown mint, lemon balm and chamomile were more flavorful than the herbal ingredients I could buy. I also learned that many of the old-fashioned beverage flavorers, such as rose petals and toasted sunflower hulls, are still delightful additions. And for simple pleasures, few things equal the fragrance and flavor of a few fresh leaves of lemon verbena steeped in boiling water. Viewing page 1 of 3 1 | 2 | 3 | Next | [>>] |
Herbal Teas
by Evelyn GasparOnce I began blending and testing herb teas to sell under my Garden Party label, I knew what I didn't want. An herb tea should never be flat and flavorless. Whether it's fruity or spicy, soothing or lively, simple or sophisticated, it needs taste and personality.I found my homegrown mint, lemon balm and chamomile were more flavorful than the herbal ingredients I could buy. I also learned that many of the old-fashioned beverage flavorers, such as rose petals and toasted sunflower hulls, are still delightful additions. And for simple pleasures, few things equal the fragrance and flavor of a few fresh leaves of lemon verbena steeped in boiling water. Here are my picks for the most flavorful and widely adapted "tea" plants for home gardens, along with tips for harvesting and my favorite recipes. All of these plants grow well throughout the United States. They are hardy perennials (up to -20°F) that do well in sun or part shade, except where noted. Bee Balm (Monarda didyma), a member of the mint family, is native to the eastern United States and Canada. Here in the drier West, I pamper it, making sure it's in water-retentive soil. Both the brightly colored flowers and the leaves, with their complex flavors of citrus and spice, are used for tea. Betony (Stachys officinalis) bears two- to three-foot spikes of violet flowers. The deep green, hairy leaves make a slightly astringent tea that's similar to a mild, fragrant China tea. Catnip (Nepeta cataria) is a two- to three-foot-tall mint-family member. The fuzzy, scalloped leaves have a lemon-mint flavor. If you have cats, you know they roll in it. My solution: Grow a surplus and dry the leaves on top of the refrigerator where the cats can't reach them. One caution: Pregnant women should avoid drinking catnip tea. Chamomile bears small, daisy-like flowers that have long been used in Europe for tea. German chamomile (Matricaria recutita) is a two-foot annual. Roman or English chamomile (Chamaemelum nobile) is a lush green perennial ground coverms of C. nobile bear small, yellow, button-like flowers. Although many references designate German chamomile as the sweeter type preferred for tea, I harvest the mature flowers of both chamomiles for a light, apple-scented tea. Coriander (Coriandrum sativum) produces seeds that lend a warm, citrusy flavor to tea. The leaves, used in cooking, are known as cilantro or Chinese parsley. This fast-growing half-hardy annual prefers cool weather. Plant in fall in mild climates; elsewhere, succession-plant through spring and summer. Fennel (Foeniculum vulgare) is a three- to five-foot perennial often cultivated as an annual. In cold climates, you can succession-plant through the early spring and summer, and it will often self-sow. Here in the desert, I plant in fall. Fennel likes full sun. Both the feathery leaves and the seeds are used for licorice-flavored teas. Lemon Balm (Melissa o... |
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