Master herbalist Sarah Hurt taught a free class about tea on Saturday at our library.
She explained how you can combine common herbs and spices to create unique flavors.
For aficionados who couldn’t attend, here are some of Hurt’s recommendations on how to add different tastes and flavors to your tea.
- Sweet: Anise, Licorice, Stevia, Vanilla, Fruits, Berries
- Spice/Warming: Ginger, Cardamom, Peppercorns, Cinnamon
- Minty: Peppermint, Spearmint, Wintergreen, Catnip, Skullcap
- Licorice: Anise, Fennel, Fenugreek, Licorice, Basil
- Citrus: Lemongrass, Lemon Verbena, Lemon Balm, Citrus Peel
- Grassy: Nettle, Alfalfa, Oat Straw, Red Clover, Dandelion Leaf
- Tart: Hibiscus, Rose Hips, Fruits, Berries, Sorrel
- Earthy: Burdock Root, Dandelion Root, Echinacea Root, Chicory
She also offered some general tea-blending tips:
- Learn the taste, feel and smell of your herbs; and the best way to get to know them is to grow them in your garden. When you know an herb well, you’ll be able to intuit its best uses.
- Start with a taste profile (or herbal remedy) in mind. It’s a lot easier to make something delicious when you know what you’re looking for.
- Start with a strong, primary flavor as a base. Then add secondary herbs to create more unique, interesting, and nuanced combinations.
By the way, if you’re looking for a way to exercise your green thumb when summer ends, check out our seed library for herbs that you can grow indoors.