Make your own tea blends

The best herbal tea blends from your own garden (+ recipes)

Many herbs grow in the garden at home that are ideal for making your own tea blends. You can find out what these are and recipes here.

When it gets cold outside, there is hardly anything more pleasant than a warm cup of herbal tea. This tea has nothing to do with the usual black or green tea. Rather, it is an infusion made from parts of plants, the active ingredients of which are dissolved in the hot water. One or the other herb that is suitable for making tea may even be found in your garden. Here you can find out which herbs are ideal for home-made tea blends and you will also find some recipe ideas that you can implement right away.


The best herbs for tea blends

There are a variety of herbs that are suitable for the preparation of aromatic teas. Knowing about the mode of action and application of the individual herbs can make it easier for you to put together a harmonious tea mixture. Below you will find a list of suitable herbs for your tea blend.

10. Lemon balm (Melissa officinalis)

Lemon balm has a relaxing, stress-relieving and mood-enhancing effect. A tea made from the leaves has a calming effect on sleep disorders and depressive moods. Its antiviral effect also makes it the ideal winter tea. But even in summer, an infusion of the leaves tastes wonderful as a refreshing iced tea. The lemon balm should definitely be harvested before flowering, because afterwards its taste becomes unpleasant.

9. Mint (Mentha sp.)

There are a variety of different types of mint that are suitable for tea blends. The aromatic peppermint, the milder apple mint, the dark chocolate mint or the exotic pineapple mint are often used. Mint has a cooling and refreshing effect. The contained menthol helps against nasal congestion and sinus infections. The aromatic tea is therefore popular with sore throats, colds and headaches. It is also said to soothe upset stomachs and stimulate digestion. However, the tea is not suitable for children and nursing mothers.

8. Sage (Salvia officinalis)

Sage is a tasty and popular tea herb during the cold season. The contained tannins strengthen the mucous membranes and help with inflammation in the mouth and throat area. But be careful during pregnancy: sage can inhibit milk production and should therefore be avoided during pregnancy and breastfeeding. For an aromatic tea, the young leaves are harvested before they bloom.

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7. Chamomile (Matricaria recutita)

Chamomile gives off its unmistakable scent from May to July. The tea can help with insomnia and keep your digestion healthy. It is also said to alleviate the effects of stress and anxiety. If you have a cold you can increase its effect with a little honey and lemon juice. The sweetish-tart taste makes the tea very popular with children too. Only the delicate flower heads are harvested.

6. Thyme (Thymus vulgaris)

The thyme is often used for seasoning in the kitchen. However, its effect and its aroma are also wonderful in a tea mixture. It is not for nothing that thyme is a component of many cough syrups and cough drops. It has an antimicrobial and expectorant effect and supports expectoration. The lemon thyme (Thymus citriodorus) is a hybrid form, which is also wonderfully suitable as a tea herb.

5. Lemon verbena (Lippia citriodora)

The South American sister of the local iron herb gives off its aromatic scent of lemon with the lightest touch. In summer you can make a refreshing iced tea from the fresh leaves. The lemon verbena has a relaxing, calming and appetizing effect. A tea made from the leaves is said to lift the mood and promote a deep, restful sleep. In France, the traditional sleep tea is called "Verveine".

4. Damascus rose (Rosa damascena)

The rose has only a limited healing effect, but the petals in tea can lift the mood with their color and fragrance alone. From September the ripe fruits are harvested, cut in half and dried in a slightly open oven at 50 ° C. The rose hips contain a lot of vitamin C to strengthen the body's defenses. They make a delicious, fruity tea for the cold winter months.

3. Marigold (Calendula officinalis)

The marigold is a versatile medicinal plant that has been used for many ailments since the Middle Ages. Among other things, it has anti-inflammatory effects and helps with digestive and menstrual problems. The whole flower heads or the individual petals are harvested. They used to be sold as "fake saffron" because of their yellow color.

2. Cheese poplar (Malva sp.)

The flowers and leaves of the cheese poplar contain mucilage, which has an irritating and pain-relieving effect on inflamed mucous membranes. For a cough tea, let them steep for several hours in the cold draw (do not boil). Then you can warm up the tea slightly and drink it in sips. The big cheese poplar (Sylvestris) and the small cheese poplar (M. neglecta) have the same effect. Other types of mallow are partly ineffective or have a lower active ingredient content. The flowers are also often used as a jewelry drug, as they color the tea blue.

1. Gold balm (Monarda didyma)

The golden balm, also called monarde or Indian nettle, was an important medicinal and tea plant of the North American Indians. Due to its expectorant and sleep-promoting effect, it was used for colds. The individual ray flowers are plucked and also serve as a color supplement for herbal tea blends.

Make herbal tea mixture yourself

For the preparation of tea in winter you should already have a sufficient supply of dried herbs in the summer months. It is best to harvest on dry days. In the case of flowering herbs, the open flowers are clipped off. In the case of leaf herbs, individual leaves or entire shoot tips can be harvested shortly before flowering. Then the herbs are dried as gently as possible in an airy, warm place without direct sunlight. The drying process is complete when the herbs crackle when pressed together. The individual herbs can then be stored airtight in jars.

There are a few basic rules to follow when mixing herbs. In general, no more than seven herbs should be combined. Usually three to four herbs are enough for a tea mixture. If you want to achieve a certain effect, you mix herbs with the desired properties. For starters, it is advisable to mix and taste a small amount. The best way to preserve the taste, aroma and healing properties is to prepare a simple infusion. To do this, pour hot water over the herbs and let them steep for a few minutes, depending on the recipe. Once you have found your favorite mixture, it can be stored in a paper bag, a glass jar or a tea caddy. Do not forget to label them so that you can reproduce if the worst comes to the worst.

Recipes for tea blends to try out

Last but not least, we are now sharing three of our favorite tea blends from the garden with you so that you can get started right away.

Recipe 1: good mood tea

Ingredients: 5 parts lemon verbena, 3 parts pineapple mint, 2 parts balm, 1 part marigold, 1 part rose

A summery, fruity herbal tea with colorful flower confetti. Ensures a good mood even on dull autumn days. Pour one teaspoon per cup with hot water and let it steep for 8 to 10 minutes.

Recipe 2: Free Breath Tea

Ingredients: 5 parts peppermint, 4 parts sage, 2 parts thyme, 1 part gold balm

In winter, the first cold is usually not far away. Take a deep breath and let the aromas of this tea blend work on you. Pour hot water over a teaspoon per cup. Let it steep for about 6 to 8 minutes and sweeten with a little honey if desired.

Recipe 3: bedtime tea

Ingredients: 6 parts lemon balm, 3 parts chamomile, 2 parts dried apple pieces, 1 part mallow blossoms

A calming relaxation tea for the evening hours. Helps you fall asleep and promises sweet dreams. Pour hot water into two teaspoons per cup. Let it steep for about 8 to 10 minutes.

Herbs can support health not only in teas. In our special article we introduce you to 10 immune-boosting herbs that can also be grown in your own garden.

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I am currently studying agricultural and food economics at BOKU in Vienna. Gardening is a lot of fun for me and it certainly takes up most of my free time. A few years ago, my interest in herbs was aroused, which is why I completed my training as a certified herbalist in 2018.
Favorite fruits: apples, cherries
Favorite vegetables: potatoes, fennel