Richters Herbs: Fragrant Tea Blend

By Mary Fran Mcquade
Published on January 6, 2010
article image
An exhibitor’s table of herb goodies in the greenhouse is irresistable to this Annual Herb Fair visitor.

<p>
<em>Makes 1 1/4 cups, enough for about 20 cups of tea</em>
</p>
<p>Good hot or cold, Avery of Richters Herbs suggests that fresh is best, but dried herbs can be used as well to enjoy this tea in full.</p>
<p>• 1/4 cup chopped fennel leaves and stalks<br />
• 1/4 cup lemon verbena leaves<br />
• 1/4 cup rose geranium leaves and flowers<br />
• 1/2 cup peppermint leaves (try new ‘Margarita Mint’)</p>
<p>1. Steep 1 tablespoon of fresh herbs (or 1 teaspoon of dry) per cup of boiled water, in a tea ball or pot with a strainer, for 6 to 8 minutes, then strain.</p>
<p>2. Sweeten the tea with honey or stevia, if desired. Garnish iced tea with borage-flower ice cubes.</p>
<p>
<hr />
<p>
<em>Mary Fran McQuade is a freelance writer who lives and gardens in Toronto, Ontario, Canada. She has a special interest in herbs and city gardens.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/gardening/a-family-run-business-turned-herbal-landmark.aspx”>
<strong>Company Profile: Richters Herbs</strong>
</a>.</p>

Online Store Logo
Need Help? Call 1-800-456-6018
Free health and natural beauty tips from Mother Earth News!