We use spices all the time in our kitchens to enhance the flavor of our dishes. Why would we think that it is unusual to spice up our teas as well? Let's try some experiments with our blends.
Everyone has heard of Chai tea, but what is it really? Chai is Hindi for "tea" and usually refers to black tea spiced with cloves, cinnamon, anise, ginger, cardamom and black pepper. It is usually served with milk and a sweetener. Hmmm, spiced tea isn't so outrageous an idea after all.
Most spices grow in remote locations and are imported. These are not typically going to be grown in your backyard, but there are a few that are rather easy to grow. Let's concentrate on those. For the rest, try purchasing from a reliable source. I personally like Monterey Bay Spice Company out of California.
You all know by now that I live in zone 5a, so let's look at the spices and herbs that I can grow here. Mint springs to mind and there are lots of different types of mint plants. I am growing spearmint, applemint, grapefruit mint, Mojito mint, chocolate mint and peppermint. Of these, the peppermint keeps its mint flavor best when dried. Mint is easy to grow and you can harvest you mint continuously as it will spring back up after you trim it back. Be careful though, as mint tends to spread aggressively. You should probably grow it in pots.
Fennel is another herb that is easy to grow as well as feverfew, verbena, lemon balm and rosemary, just to name a few. Note that some of these plants will not last the Winter here. If you want to continue growing the same rosemary plant, you will need to Winter it over in your cellar as it cannot stand the cold.
Check with your local nursery for herbs that you can grow locally. Usually, if it is available for purchase in your area, then you can grow it. When in doubt, ask someone at the nursery for special care instructions.
Showing posts with label mint. Show all posts
Showing posts with label mint. Show all posts
Friday, May 17, 2013
Tuesday, May 14, 2013
Herbal Teas on the Cheap: Part 13 - Experi-Mints
So I went on the hunt for herbs for my tea garden last week, which took me to Sharon, PA and Kaynak's. Not only do they have a really cool store, but they carry tons of plants in their greenhouses. It was a bit early for flowers, and the greenhouses were mostly empty. However, I scored BIG on the herbs! I bought 4 different kinds of mint....yes said 4 different kinds! Spearmint (of course), Applemint, Grapefruit Mint and Mojito Mint were all available in small pots and I couldn't resist buying one of each.
Mint, in general, prefers to grow in full sun (at least 6 hours of direct sunlight). Its fragrant leaves have many culinary applications and can be used fresh, frozen or dried. Mint is easy to grow and can spread aggressively.
Spearmint (Mentha spicata) is the most common type of mint plant, and it grow well in almost all temperate zones. mostly grown in pots due to its natural tendency to invade surrounding areas via its roots. Spearmint grows best in loamy soils rich in organic material.
The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right as the flowers open, about 1/2 to 3/4 the way down the stalk, leaving smaller shoots room to grow.
Spearmint should be cut to the ground at least twice each summer. After cutting, feed and water heavily to induce fresh top growth. Use leaves and twigs fresh or dried in teas, tisanes, and iced beverages. To preserve the flavor when dried, keep leaves and twigs whole until you're ready to use them. Spearmint will quickly overrun gardens if not confined to a container. The leaves are best used when fresh; for dried leaves Peppermint is superior.
Applemint (Mentha suaveolens) is an attractive herb mostly grown as an ornamental. It is hardy and easy to grow, preferring full sun to lightly shady conditions.
The leaves of this plant can be used to make apple mint jelly, as well as a flavoring in dishes such as apple mint couscous. It is also often used to make a mint tea, as a garnish, or in salads.
Grow Apple Mint in full sun to light shade. Feed them heavily in late summer to guarantee healthy growth the following spring. Apple Mint will survive in dry soil, but will do much better in moist, fertile ground. Mow the Mint patch 2 or 3 times a year to encourage fresh growth. Cut the stems even with the ground and throw out the long, woody stems. Strip off and dry whole leaves for potpourris. Save the top 2 to 3 sets of leaves for fresh use and garnishes. Apple Mint's fragrance may vary in strength; the mild apple flavor doesn't sustain well in dried leaves.
Grapefruit Mint (Mentha x piperita) is a medium sized member of the mint family that produces a spearmint with a twist of grapefruit flavor. It is perennial in zones 6 through 11, but can be wintered over indoors in colder climates. It will tolerate part shade, but does well in full sun.
Crush fresh leaves into water for a refreshing beverage, or add to iced tea. Use fresh leaves in fruit salads for a zippy tang. Pick leaves frequently. Plants open light blue-violet blooms in late summer.
Mojito Mint (Mentha villosa) is a Cuban mint regarded for its sweet flavor and fragrant foliage. It is clearly different from other mints as its scent and flavor are considerably more mild and warm. It is also the essential ingredient of the Mojito cocktail.
This mint does well in fertile, well-drained but moist soil. Harvest the foliage regularly. Best used fresh, but you can dry it as well.
Other mints include: chocolate mint, orange mint, pineapple mint, peppermint, Pennyroyal, curly mint, and water (or Bog) mint.
Harvesting, Drying and Storing
Harvest your mint leaves on a regular basis and dry using a screen or your dehydrator. Store in an air-tight container in a cool, dark place until ready to use.
Mint, in general, prefers to grow in full sun (at least 6 hours of direct sunlight). Its fragrant leaves have many culinary applications and can be used fresh, frozen or dried. Mint is easy to grow and can spread aggressively.
Spearmint (Mentha spicata) is the most common type of mint plant, and it grow well in almost all temperate zones. mostly grown in pots due to its natural tendency to invade surrounding areas via its roots. Spearmint grows best in loamy soils rich in organic material.
The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right as the flowers open, about 1/2 to 3/4 the way down the stalk, leaving smaller shoots room to grow.
Spearmint should be cut to the ground at least twice each summer. After cutting, feed and water heavily to induce fresh top growth. Use leaves and twigs fresh or dried in teas, tisanes, and iced beverages. To preserve the flavor when dried, keep leaves and twigs whole until you're ready to use them. Spearmint will quickly overrun gardens if not confined to a container. The leaves are best used when fresh; for dried leaves Peppermint is superior.
Applemint (Mentha suaveolens) is an attractive herb mostly grown as an ornamental. It is hardy and easy to grow, preferring full sun to lightly shady conditions.
The leaves of this plant can be used to make apple mint jelly, as well as a flavoring in dishes such as apple mint couscous. It is also often used to make a mint tea, as a garnish, or in salads.
Grow Apple Mint in full sun to light shade. Feed them heavily in late summer to guarantee healthy growth the following spring. Apple Mint will survive in dry soil, but will do much better in moist, fertile ground. Mow the Mint patch 2 or 3 times a year to encourage fresh growth. Cut the stems even with the ground and throw out the long, woody stems. Strip off and dry whole leaves for potpourris. Save the top 2 to 3 sets of leaves for fresh use and garnishes. Apple Mint's fragrance may vary in strength; the mild apple flavor doesn't sustain well in dried leaves.
Grapefruit Mint (Mentha x piperita) is a medium sized member of the mint family that produces a spearmint with a twist of grapefruit flavor. It is perennial in zones 6 through 11, but can be wintered over indoors in colder climates. It will tolerate part shade, but does well in full sun.
Crush fresh leaves into water for a refreshing beverage, or add to iced tea. Use fresh leaves in fruit salads for a zippy tang. Pick leaves frequently. Plants open light blue-violet blooms in late summer.
Mojito Mint (Mentha villosa) is a Cuban mint regarded for its sweet flavor and fragrant foliage. It is clearly different from other mints as its scent and flavor are considerably more mild and warm. It is also the essential ingredient of the Mojito cocktail.
This mint does well in fertile, well-drained but moist soil. Harvest the foliage regularly. Best used fresh, but you can dry it as well.
Other mints include: chocolate mint, orange mint, pineapple mint, peppermint, Pennyroyal, curly mint, and water (or Bog) mint.
Harvesting, Drying and Storing
Harvest your mint leaves on a regular basis and dry using a screen or your dehydrator. Store in an air-tight container in a cool, dark place until ready to use.
Friday, April 19, 2013
Herbal Teas on the Cheap: Part 5 - Lavender
Lavender is Mediterranean by origin, but has been cultivated all over the world. It's soothing fragrance makes it a popular choice among gardeners and it makes a wonderful herbal tea.
Lavender is a member of the mint family. It likes a sunny location and is drought and pest resistant. However, not all lavenders are created equal! When looking for lavender with making tea in mind, consider planting English lavender, sometimes called "True Lavender".
English lavender is a hardy perennial with medium purple flowers, and typically reaches a height of 2 to 3 feet. It does well in zones 5 through 11. A few varieties of English lavender that are good for tea are:
Lavandula Angustifolia 'Folgate'
Lavandula Angustifolia 'Hidcote’ ("Queen of the Herbs")
Lavandula Angustifolia 'Pyrenaica'
Harvesting, Drying and Storing
Harvest the flowers in the Summer just when the flowers open. Take enough of the stems to tie together with rubber bands or twine. Hang bunches upside down in a cool, dark location for up to 4 weeks or until dry. The lavender is dry when the flowers start to fall off on their own. You may want to place something under the hanging bunches to catch any flowers that fall off during the drying process. Once dry, gently push the flower blooms off the stem, gather and place in a clean container. Store in a cool, dark location until ready to use.
Lavender is a member of the mint family. It likes a sunny location and is drought and pest resistant. However, not all lavenders are created equal! When looking for lavender with making tea in mind, consider planting English lavender, sometimes called "True Lavender".
English lavender is a hardy perennial with medium purple flowers, and typically reaches a height of 2 to 3 feet. It does well in zones 5 through 11. A few varieties of English lavender that are good for tea are:
Lavandula Angustifolia 'Folgate'
Lavandula Angustifolia 'Hidcote’ ("Queen of the Herbs")
Lavandula Angustifolia 'Pyrenaica'
Dried Lavandula Angustifolia flowers
Harvesting, Drying and Storing
Harvest the flowers in the Summer just when the flowers open. Take enough of the stems to tie together with rubber bands or twine. Hang bunches upside down in a cool, dark location for up to 4 weeks or until dry. The lavender is dry when the flowers start to fall off on their own. You may want to place something under the hanging bunches to catch any flowers that fall off during the drying process. Once dry, gently push the flower blooms off the stem, gather and place in a clean container. Store in a cool, dark location until ready to use.
Allergen Alert: Lavender essential oil (contained in the flowers) are well-known to trigger allergies and contact dermatitis. Lavender may react adversely with some drugs. Nausea, vomiting, headache and chills are sometimes reported after inhaling lavender or absorbing it through the skin. Please use caution and common sense when trying any new or unusual food product. I am not a medical expert and this is not meant as a substitute for medical advice from a trained professional.
Lavender Ice Tea
2 Tbsp. Lavender flowers (1 Tbsp. dry)
1 Tbsp. Lemon balm (1 tsp. dry, or one lemon slice)
1 Tbsp. Mint (1 tsp. dry, applemint is best, but spearmint works well too)
3 Tbsp. Honey
Pour six cups of boiling water on herbs and steep for ten to fifteen minutes.
Cool to room temperature.
Add lemon slice after cooling if you're using it instead of lemon balm.
Add honey and stir.
Add crushed ice.
Subscribe to:
Posts (Atom)