Richters Herbs: Fragrant Tea Blend

By Mary Fran McQuade
June/July 2002
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An exhibitor’s table of herb goodies in the greenhouse is irresistable to this Annual Herb Fair visitor.
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Makes 1 1/4 cups, enough for about 20 cups of tea

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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.

• 1/4 cup chopped fennel leaves and stalks
• 1/4 cup lemon verbena leaves
• 1/4 cup rose geranium leaves and flowers
• 1/2 cup peppermint leaves (try new ‘Margarita Mint’)

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.

2. Sweeten the tea with honey or stevia, if desired. Garnish iced tea with borage-flower ice cubes.

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. 

Click here for the main article, Company Profile: Richters Herbs.


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