How to harvest herb tea from your garden
Do not take cuttings for tea from a baby plant. Let the plant grow out a bit before you start clipping. For herbs such as basil, tarragon, sage, mint and rosemary, take only the newest growth from the top few inches of the plants. For herbs such as or dill, parsley and chives, take leaves from the outer sections of the plant, since the newest growth is in the center. It is best to only remove about a third of the plant at one time to maintain a healthy plant. As your herb garden matures, and you are making tea for yourself, a few snips of leaves will not even be noticed. Do not cut the stems all the way down to the soil level; this will weaken the plant or even kill it if you leave no growth at all.
How to make herbal tea tea
Heat water until it comes to a boil and add the leaves (steep) for two to three minutes. It is recommended to use two teaspoons of dried herbs and two tablespoons of fresh herbs for each cup. You may buy a metal tea ball at many of the kitchen accessory stores, supermarkets or at specialty tea shops. There are also some teapots that come with a built tea ball within the lid. Remove the tea ball and enjoy your tea. You may brew a second cup with the same leaves in the tea ball; just steep the tea a few minutes longer. Add honey, stevia, agave nectar, sugar or sugar substitute to taste. Some people prefer tea without any additives. Let your taste buds be your guide.
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