Gardening Articles: Health :: Cooking
Best Herbs for Teas (page 3 of 3)
by Evelyn Gaspar
The plants listed here can all be used fresh for tea, or they can be dried first. To dry them, I spread the stems on trays in a warm, airy place and turn them twice a day. When they're dry (four to eight days), I gently strip off the leaves, buds or flowerheads and store them in closed containers.
I cut stalk fennel and coriander when the seeds are barely mature, but before they shatter, and invert them in paper sacks. In a few weeks, when the seeds have dropped to the bottom and dried, I funnel them into storage containers.
Photo by Suzanne DeJohn/National Gardening Association