Herbs for Teas and Tisanes

Appears in
Complete Book of Herbs
Complete Book of Herbs

By Geraldene Holt

Published 1991

  • About
  • ANGELICA, Angelica arch angelica: use the leaves alone or with a strip of lemon zest.
  • BASIL, Ocimum basilicum: use the leaves alone or add 2 to a pot of Assam tea. Basil and sage tea is also very good.
  • BERGAMOT, Monarda fistulosa: the fresh or dried flower heads are used to make a tisane known as Oswego tea. For a milder flavour try adding a few flower heads to a pot of green China tea.
  • BETONY, Stachys officinalis: the leaves make a delicious tea that has a similar flavour to China tea. The addition of a short strip of orange or lemon zest, a piece of cinnamon bark or a few cloves are recommended. Betony tea was popular in the time of Caesar Augustus.
  • CHAMOMILE, Chamaemelum nobile: the flowers produce a pleasant herb tea specially recommended for drinking before retiring.
  • CARAWAY, Carum carvi: the fresh - leaves produce a mild-tasting tea, the dried seeds give a stronger version.
  • CATNIP, Nepeta cataria: both the leaves and the flowers are used.
  • ELDERFLOWER, Sambucus nigra: the fresh or dried flowers make a fragrant, mild tea.
  • FENNEL, Foeniculum vulgare: the leaves, flowers and seeds can be used to produce teas of varying strength.
  • FENUGREEK, Yrigonella foenum-graecum: use the dried seeds. For a stronger flavour bruise them in a mortar before adding to a pot.
  • HAWTHORN LEAF, Crataegus monogyna: both fresh and dried leaves are used.
  • HIBISCUS, Hzbzscus syriacus: use the fresh or dried flowers and add a bruised cardamom pod.
  • HOLLYHOCK, Althea rosea: fresh or dried leaves produce a reddish liquid with a good flavour.
  • HYSSOP, Hyssopus officinalis: best made with fresh leaves and a strip of orange zest.
  • LAVENDER, Ravandula x intermedia ‘Vera’: use fresh or dried leaves or flowers, sweetened if desired.
  • LEMON BALM, Melissa officinalis: a classic herb tea. Use fresh leaves and sweeten with honey.
  • LEMON VERBENA, Aloysia triphylla citriodora: use fresh or dried leaves or flowers. Try adding a sprig of lemon balm to a pot of China tea.
  • LIMEFLOWER, Tilia cordata: one of the best herb teas; use fresh or dried flowers.
  • MINT, Mentha species: all varieties of mint make very fine teas - they are widely drunk in Mediterranean countries — use fresh or dried leaves and serve with thinly sliced lime or lemon.
  • RASPBERRY LEAF, Rubus idaeus: use fresh leaves for the best flavour and serve with a little zest of orange.
  • ROSE, Rosa species: both fresh and dried hips or petals make a classic herb tea which is often popular with young people.
  • ROSEMARY, Rosmarinus officinalis: use fresh or dried leaves; one of the best herb teas.
  • SAGE, Salvia officinalis: use fresh or dried leaves; a highly regarded herb tea - England used to export the dried leaves to China. Use with caution; not at all during pregnancy.
  • THYME, Yhymus vulgaris: use fresh or dried leaves, an excellent digestive tea.