Dried Herbs for Tea

Fresh mint is commonly dried for herbal tea.

Herbs have been appreciated since before the dawn of recorded history, as medicine, dyes and food. All three uses sometimes involve steeping the dried herb in hot liquid, and it was inevitable that the hot liquid would eventually come to be enjoyed in its own right. True tea, the most widely used for this purpose, is a specific herb called Camellia Sinensis. In modern American usage the term "tea" is generically applied to any herbal infusion. Most dried herbs may be used, but some are more palatable than others.

Mint

Mint is one of the most widely used herbs for tea. It is pleasantly aromatic, slightly astringent and light in flavor. Both peppermint and spearmint are widely infused for tea, and lesser-known varieties like pennyroyal and watermint are being rediscovered. Peppermint's active flavoring ingredient, menthol, has a strange effect on temperature sensors in the mouth. It creates an impression of physical coldness, which is used to good effect in many candies and medicines.

Flowers for Herbal Tea

Chamomile is widely used for a soothing herbal tea. The daisy-like petals are dried, and impart a calming green apple note to tea. Echinacea has a fresh neutral flavor that complements other herbs, and is prized for its medicinal qualities. Rose petals add a strong floral note to a blend, and rose hips are distinctly fruity. Scented geraniums and nasturtiums may both be used, though nasturtiums are peppery and can be overwhelm more delicate flavors. The blossoms of culinary herbs like basil, thyme and oregano may also be used, and generally taste like the parent plant.

Citrusy Herbs

Many herbs have a pleasantly citrusy flavor that work well in a tea. Bergamot, a member of the mint family, is delicately lemony. Lemon balm and lemon verbena have a bolder character, and may be used interchangeably in tea. Lemon balm has a more complex character, with a distinctive floral note. Lemon thyme has a more assertive flavor, with a variety of peppery and menthol notes that complement other herbs.

Other Herbs

Many of the most important culinary herbs are members of the mint family, though few are normally consumed at tea. Basil, oregano, marjoram, rosemary, sage, thyme, savory and lavender are all mint relatives. Any may be used for tea, but their strong flavors are best employed as a note in a blend with milder flavors. Dill, fennel and tarragon produce milder tea, often enjoyed after meals as a digestive. Wintergreen, a plant related to blueberries and cranberries, has leaves with a cool mint-like flavor.

References

• "On Food and Cooking: The Science and Lore of the Kitchen, Revised Second Edition"; Harold S. McGee, 2004
• Texas A & M Extension: Fall is for Herbs
• Clemson University Extension: Herbs
• University of Vermont Extension: Homegrown Teas
• University of Maryland Medical Center: Echinacea
• University of Wisconsin Integrative Medicine: Medicinal Uses for Herbal Teas