Drying Herbs and Making Tea from dried herbs can be a very
enjoyable way to spend some free time as well as enjoying one's own home
produced herbal tea.
In North American preserving food tends to be freezing or canning; however, these methods are not very energy efficient. Drying is a preferred way to preserve many foods in many of the world's countries and cultures where electricity may be unreliable or expensive. One reason I prefer drying is that it allows the flavor in the leaves and flowers to be more concentrated leaving nutrition in the leaves to be savored later.
Pick the leaves or flowers the best time of the day is just after the dew has dried but before the heat of the sun starts to draw the oils out of the leaves.
Spread leaves evenly over screens made from window screens or bamboo mats. It is important to allow air to circulate underneath, and place in shaded area with a light breeze.
Or cut branches including leaves attached 20-30 cm from the top down or cut herbs so that 5cm are left above the ground to allow for new growth. Bundle the branches in small bunches of 4-5 and tie with string and hang up in a shady, breezy area.
When drying avoid direct sun, as strong sunlight will burn or affect the taste of the tea.
When leaves are dry they should sound crispy dry, pack into glass jars or bags and keep in a dry location away from direct sunlight.
Making tea from dried herbs is about the same as making tea from fresh herbs except you don't need so much often 1 - 2 teaspoons is enough per cup of water. Add water to tea and allow to steep for 3 to 5 minutes.
Enjoy!
In North American preserving food tends to be freezing or canning; however, these methods are not very energy efficient. Drying is a preferred way to preserve many foods in many of the world's countries and cultures where electricity may be unreliable or expensive. One reason I prefer drying is that it allows the flavor in the leaves and flowers to be more concentrated leaving nutrition in the leaves to be savored later.
Pick the leaves or flowers the best time of the day is just after the dew has dried but before the heat of the sun starts to draw the oils out of the leaves.
Spread leaves evenly over screens made from window screens or bamboo mats. It is important to allow air to circulate underneath, and place in shaded area with a light breeze.
Or cut branches including leaves attached 20-30 cm from the top down or cut herbs so that 5cm are left above the ground to allow for new growth. Bundle the branches in small bunches of 4-5 and tie with string and hang up in a shady, breezy area.
When drying avoid direct sun, as strong sunlight will burn or affect the taste of the tea.
When leaves are dry they should sound crispy dry, pack into glass jars or bags and keep in a dry location away from direct sunlight.
Making tea from dried herbs is about the same as making tea from fresh herbs except you don't need so much often 1 - 2 teaspoons is enough per cup of water. Add water to tea and allow to steep for 3 to 5 minutes.
Enjoy!
Ben Sanami is a Japanese translator and ceramics expert. A self
published author/film producer and writes on a broad range of topics
from sustainable development and PC Tech/Open Source software. For more
information on herbal cooling teas please subscribe here to
FBL Herbal Cooling Tea For Smart People - Cool Tea Tips and grab a copy
of my recent ebook 20 Herbal Teas for Sustainable and Healthy Living.
No comments:
Post a Comment