From the garden ELLEN PEFFLEY
Today’s column is the third in a series of three on growing personal tea gardens. The first column, May 29, highlighted the garden herbs peppermint, chamomile, lemon balm, and fennel; the second column, June 5, suggested teas made from the drought tolerant plants Echinacea, lavender, and yarrow. Teas made from flower infusions are today’s subject.
Before highlighting flowers that can create interesting infusions, it is critical to state that only chemical-free flowers should be used for tea. Gardeners growing their own supply of petals know if they were grown pesticide-free but take care, flowers taken from florist shops or nurseries likely have been treated with chemicals at some stage of plant development. To ensure your petal sources are chemicalfree, grow your own.
Flowers are usually blended with other teas. Freshly dried flower heads and petals impart the brightest color and richest aroma.
Some common garden plants with showy flowers that can add delicate flavors to herbal teas: Calendula. ( Calendula officinalis). Bright yellow and orange blossoms add color to a cup of tea. It is reported to sooth the digestive tract.
Chamomile. ( Chamomille recutita). Pretty tiny daisylike blossoms perk above frilly foliage. It is said to be anti-inflammatory, soothes nerves, reduces anxiety, and promotes sleep.
Chrysanthemum. ( Chrysanthemum spp.). A favorite in Asian teas. It has a pungent floral flavor, is high in vitamins and potassium, which helps the function of kidneys, heart, and other major organs.
Daylily. ( Hemerocallis spp.). Flowers are said to soothe a cough and calm the spirit.
Hibiscus. ( Hibiscus sabdariffa). Noted for cooling the body and aiding in eliminating excess fluid, some antimicrobial activity. Adds tart, citrus-like flavor and makes a lovely pink infusion.
Jasmine. ( Jasminum spp.). As a member of the olive family it has a sweet aroma. Fresh blossoms scent teas or can be used as decoration.
Lilac. ( Syringa spp.). Highly aromatic petals. The lilac blossoms heightens the aroma but can become bitter if steeped too long.
Rose ( Rosa spp.). Petals and hips can be used for tea. Petals add a delicate floral rose aroma. Perfect for blending with black, green, or herbal teas. Hips are high in vitamin C and sweet.
Disclaimer: Intact flower heads have both male and female organs. Male organs possess the pollen to which some may have an allergic reaction. Always introduce into diets with caution.
Some information from TeaTime Magazine Ellen Peffley Harp, a retired professor of horticulture at Texas Tech University, writes about gardening for several Texas newspapers.
