GROWING
Look for small pots of herbs sized just-right for a windowsill at your local garden center, farmer’s market or even the grocery store. Unless the plants are root-bound (more roots than soil in the pot) they can stay in the pot they came in. Move root-bound herbs up to a larger container or pull the plant apart from the roots up and get two-for-one to replant back into small pots! Be sure to use a light weight, well-draining potting mix if repotting – herbs don’t like wet feet!
A sunny south or east facing windowsill will give your herbs the light they need to thrive. When the soil is dry an inch down, water thoroughly. Be sure to place a saucer beneath each pot to protect the windowsill. Watering every 7-10 days is typical. Any excess water remaining in the saucers after a few minutes should be poured off. An application of half strength fertilizer every few weeks will also help your herbs thrive.
HARVESTING
When you’re ready to harvest; simply gather bundles of each herb and tie them together with twist ties or kitchen twine to make it easy to adjust while the herbs shrink. Hang the bundles upside down in a warm, dry spot. You can hang them with a clothes pin and spare clothes line rope, or any other way that works for you.
STORAGE
Store your dried herbs in an airtight container and don’t be afraid to mix herbs for more complex flavors. Herbs are good to use and remain potent for 6-12 months.
BREWING
Put 1-2 tablespoons of herb, per cup of tea desired, in a tea ball to place into your cup or tea pot. (No tea ball? Just pour the steeped tea through a coffee filter or small strainer into a waiting cup once it is brewed.) Pour in boiling water over the herbs and steep for 5 to10 minutes. You may want to take some test sips starting at the 5 minute mark to be sure the taste doesn’t become too strong for your liking. Remove the tea ball when the tea reaches the strength you desire. A spoonful of honey is the perfect finishing touch!
Do you grow your own herbs to brew tea? Tell us in the comments!
