Tuesday, June 12, 2012







Today is Red Rose Day –a day to enjoy America’s most popular flower.  You can celebrate by planting this “2012 Herb of the Year” in a special herbscape that is for tea.  Roses after all provide that unique floral flavor and color from their edible petals, but also a lot of health benefits from their tart hips which are loaded with vitamin C!   



Create this specialty tea garden and make a large teapot as the focal point by either covering the surface of an old washing machine drum with a hypertufa mixture or using a half barrel, adding a spout and handle and then planting with some peppermint or an annual tea herb like chamomile!

Include a variety of these herbs to be enjoyed as an infusion on their own or in combination with a tea base or each other.

Anise Hyssop (Agastache rugosa) - delicate blend of mint & sweet anise flavor

Cinnamon Basil (Ocimum basilicum) - spicy cinnamon-clove flavor, good after-dinner tea

Beebalm (Monarda didyma) - pungent, minty flavor

Calendula (Calendula officinalis) - petals add orange and yellow colors to lemony blends

Catnip/Catmint (Nepeta spp ) - minty flavor, calming effect

German Chamomile (Matricaria recutita) - apple-scented, bedtime tea

Hibiscus (Hibiscus sabdariffa) - tart & tangy deep red infusion

Lavender (Lavadula spp) - buds or flower heads, cooling and aromatic

Lemon Balm (Melissa officinalis) - lemony flavor, best used fresh

Lemongrass (Cymbopogon citrates) - lemon taste without the tanginess

Lemon Verbena (Aloysia triphylla) - strong lemon flavor

Mints (Mentha spp) - variety of flavors from citrus to peppermint, promotes digestion

Rose (Rosa spp) - light floral & tint from the petals plus tart & fruity hips

Pineapple Sage (Salvia elegans) - pineapple scent, best used fresh

Scented Geraniums (Pelargonium spp) - citrus & rose scents make light flavored teas


“The earth is the Lord’s, and everything in it,
 the world and all who live in it”
Psalm 24:1

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