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Community gardens aren’t just allotments — they’re urban farms, great places to share gardening skills and crops.
Keep all of your tools performing at their best.
Luckily most herbs are extremely easy to grow and dry. You also won’t need a huge herb garden to grow enough leaves (or flowers!) to make your tea, even those with a tiny balcony can grow a few pots of herbs and turn them in to a few pots of tea!
If you take a look around your garden, you may already have great herbs for use in herbal teas. Plants like lemon verbena, chamomile, and spearmint can make a delicious tea by themselves, or be combined in a tea trifecta (see the recipe below!). If you live in an area with a mild winter, you may still have time to grow these three this fall. Since you’ll be starting later in the season, choose transplants from the nursery and skip the seeds (though chamomile and spearmint are easy to start from seed if you want to give that a try in spring).
Give them full sun (at least six hours of direct sunlight). Water the peppermint and lemon verbena whenever the top inch of soil is dry; let the chamomile totally dry out between watering.
To harvest for use in an herbal tea, snip off some leaves from the spearmint and verbena plants and the flowers from the chamomile. Dry them on a clean screen, or hang them to dry. When they’re totally dry, store the herbs in a clean, dry jar with an air tight lid.
Lemony Chamomile-Spearmint Tea
Place all herbs in a tea ball and steep in a cup of hot water for 5-7 minutes. Remove the tea ball and sweeten tea with honey, if desired.