Herbal Tea from the UCV Gardens

From World Labyrinth Day (May 2018), photo of Sandy serving her herbal teas to an enthusiastic group. Sandy makes a ginger-sugar syrup and uses apple mint for the tea.

Herbal teas

We’ll have several craft activities for kids and others for World Labyrinth Day, but of course you’re welcome to just walk the labyrinths and… have a sip of herbal tea. Served around 2:30 pm.

So, if you’re not into decorating a tree or making a flower crown, don’t worry. Just add some herbs to your tea. They say all herbs are healing on Beltane and will surely fix you up. Please bring your own mug!

The point is, Beltane is a holiday for our renewal, time for new hopes and beginnings. Anything you decide or wish or manifest over a cup of tea on Beltane could actually work this time. (from mookychick)

There’s lavender, rosemary, thyme and sage around the grounds. Please pick a sacred bundle for using fresh or dried. Just add hot water.

Mint Tea

Most people have tried mint tea, and we have a growing selection of mints at the west side of the garden path labyrinth – in pots! pineapple mint, chocolate mint and “ordinary” mint. Really you can just take some, crush it a bit to release the flavour and scent, and add to hot water. Or you can make a mix and try it out.

Here are some recipes from Sandy.

Recipes for teas

From Sandy Riecken

Ginger syrup recipe – makes 1 litre/ quart

¼ cup cane sugar

3 ¾ cups water

1/3 c. (approx.) thin sliced fresh ginger root, unpeeled

Put all ingredients into a pot and heat for 3-5 minutes or until it is steaming but not boiling. Remove from heat, stir and let cool. If possible leave overnight to cool and then remove ginger pieces.

Put one slice of lemon into the bottom of the jar or container for ginger syrup. *

Mint tea – for 6 litre / large container

Cut garden mint the day before. About 6 – 8 cups before washing, sorting and trimming. Choose stems with the largest leaves.

Cut stems to remove roots, discard any damaged or yellowed or too small leaves or stems. Cut stems short enough to fit into the salad spinner or the large glass container that will hold the tea.

Place bunches of stems into a salad spinner after all the stems have been soaked in a large container completely covered in water for 20 – 30 minutes.

When the bunches of mint have been processed lay them in the bottom of the large tea jar until the container is ¼ to 1/3 full. Boil water and pour over  leaves until the container is more than half full or double the depth of the layers of mint. Can be up to 2/3 full of water. Leave overnight to cool with the mint in place.

Remove all the stems of mint once it has completely cooled in the morning. Add ice to the container before serving if you wish to have the tea chilled.

Other teas and herbs:

Black Tea – Sandy uses Murchie’s Golden Jubilee, the rest of the pot for tea I made for my morning bed tea. I like this one as it doesn’t get strong and acid like some black teas do.

Peppermint – from tea bags. I used 5 or 6 tea bags in about 1 litre of boiling water and then left it to cool overnight.*

Save some of the processed mint stems with leaves and place into a jar with water.*

Cut some lemon balm stems as well. Wash and place them in a jar. *

To serve tea:

Place lemon balm leaf into bottom of the cup, pour in a tsp or so of the ginger syrup and then fill up with the mint tea.

* Refrigerate these overnight

Tea Recipes from Sandy

For Sandy’s tips and recipes for tea, click here.TeaRecipes

What’s in the garden labyrinth?

Pick some fresh herbs to make or add to tea as you walk. A pinch of this; a pinch of that.

The following are available.

  • sage
  • lavender
  • rosemary
  • thyme
  • calendula
  • mints and lemon balm (in pots on west side of labyrinth)

To find suggestions and health benefits, just google “sage tea benefits” etc.

Last year we enjoyed a herbal workshop with staff from Gaia Gardens.

If there’s interest, we could do again.

 

 

 

 

 

 


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