Herbal Tea from the Garden: Fresh and Dried


Greens for Tea

Since I’m a geezer now, I don’t pop out of my winter mode of chair-sittting artfulness into long hours in the garden of back-straining work with pedal to the metal like I used to. Instead, I take advantage of easing into longer hours of physical labor by combining indoor and outdoor chores. I survey my garden and mesh what I observe with the already-in-my-head plans while I delight in a pot of freshly infused, hand-picked tea.

A few years ago I attended a class about foraging fresh herbal teas from the land. I’ve incorporated this practice into my yearly routine ever since as a celebration of the return of Spring. There are so many plants, often considered weeds by others, that can find their way onto your dinner plate, into your cup, and into the medicine cabinet. Infuse them for teas or create tinctures, balms, and other things for use around the house. If you haven’t fully utilized the treasures in your garden, relax with a freshly brewed cup and relax into this world of research.

Garden Tea Possibilities

From the blossoms of fresh violets and dandelions to the greens of nettles and plantain, there are delights aplenty waiting amongst the other plant members of your family. As long as you don’t spray or use any of the ‘cides (pesticides, herbicides, et al) in your yard, you should be good to go. With that freedom, the main pointer I will share with you is a suggestion to do a little research first. Check out the benefits and side effects possibly connected to the plants you’re considering for your morning infusion.

Many of our outdoor brewing possibilities contain things that can act as diuretics or can otherwise affect our bodies in ways that vary from bothersome to downright dangerous. This is not to say that you shouldn’t experiment. My belief is that we should be our own best expert on our bodies and that with a bit of research coupled with that knowledge we should be able to safely explore the world of plants as ingestible foods.

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