A few weeks ago I was perusing the news via the search term, "tea," when I stumbled upon a fabulous article written by Michael Tortorello of The New York Times.
The piece found its place in the Home & Garden-In The Garden section, and was appropriately titled "Making Tea From Plants Grown in the Backyard." With a closer look at herbal gardeners who like to steep what they grow, this article offers fabulous information about the herbal brew.
"Ms. Gips’s instructions were both clear and open-ended: 'Go out to the garden and cut what looks good, and put it in your teapot.' Crumpling the leaves in hand helps to liberate the essential oils. 'Use about a tablespoon of fresh petals to about a cup of water,' she added."
A common thread running through this piece was that herbal steeping is not simple. With a variety of flavors and palates, it takes time to find a steep that suits you. Make sure that you take a peek at the slide show of images that accompany the article. Each image illustrates the beauty and process of herbal steeping and tasting.
With my first summer of herbal gardening almost behind me, I'm anxiously experimenting with herbal steeps as summer air shifts to crisp breeze.
photo courtesy of Chiot's Run
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