Making an herbal tea can be as simple as pouring hot water over dried herbs, which are then left to

By LISA BELL

Making an herbal tea can be as simple as pouring hot water over dried herbs, which are then left to infuse.

Hot tea, iced tea, herbal tea, chai … They’re all very popular and easy to find, but sometimes are a bit expensive.

Many teas derive their taste and character from herbs. You can grow your own herbs and make inexpensive herbal infusions right from the garden. In addition to providing a warm and comforting or a cool and refreshing drink, they can offer many health benefits, experts say.

Herbal teas are made by placing one teaspoon of dried herbs in a small metal infuser or tea ball and placing it in a cup of hot water.

The most popular is chamomile, which is said to be a digestive aid, helps to lessen low-grade fevers and is calming; and mint, which also aids in digestion and is an intestinal antiseptic.

Chamomile makes a light golden infusion and is very calming. Red sage is dark and works well for colds and coughs, as is lemon balm. Jasmine tea has a wonderful floral scent with a mild, sweet flavor and is perfect with spicy food or as an after-dinner drink.

Anise Hyssop makes a refreshing tea, and hot tea made of borage is said to be good for reducing high fevers because it induces sweat and is a diaphoretic. Both leaves and flowers are rich in potassium and calcium, which makes them purifying and tonic.

Sage tea is a wonderful infusion for colds; when mixed with a little cider vinegar, it is excellent for sore throats.

There are many types of tea to choose from, with different colors, flavors, appearances and aromas.

Making an herbal tea can be as simple as pouring hot water over dried herbs, which are then left to infuse. Once the infusion is strained, you have a calming bedtime drink, a stomach-soothing after-dinner drink or an instant pick-me-up, depending on the herbs you choose.

Simple to share

According to Jane Newdick, author of “At Home with Herbs,” a simple tea can be made at home and packaged to give as gifts by simply mixing two tablespoons of dried, scented rose petals with 1‚Ñ2 cup of black China tea leaves, such as Oolong.

The petals can be stripped from the dried heads, scattered over the tea leaves and placed in a pretty decorative box for a beautiful, aromatic gift. The tea can then be used as a loose tea by the cup by placing one teaspoon in a tea ball and infused in a cup of hot water for about one minute.

To make it by the pot, use a small teapot kept just for herbal teas and one teaspoon of tea mixture per person. Jasmine, hibiscus or orange-blossom tea can be made in exactly the same way. If making Jasmine tea, use only half the amount you would of rose petals for the same amount of tea.

Mint and Cinnamon Infusion

For each serving use:

1‚Ñ2 handful of fresh or dried mint leaves

1‚Ñ2 cinnamon stick

Sugar (preferably cane)

Pour boiling water over the mint and cinnamon. Allow to steep for 3 to 4 minutes and add sugar.

Mint and Licorice Infusion

For each serving combine:

A few leaves of spearmint or peppermint

1 pinch of ground licorice

1 pinch of aniseed

1 pinch of fennel

Lemon slices

Pour cold water over mixture and let steep a few hours. You may also prepare this mixture with hot water.

Mint Infusion for Digestion

For one liter of boiling water, use:

11‚Ñ2 tablespoon aquatic mint

1 tablespoon peppermint

2 tablespoons orange leaves

11‚Ñ2 tablespoon green anise

11‚Ñ2 tablespoon vervain

11‚Ñ2 tablespoon lemon balm

2 generous teaspoons lime leaves

2 scant teaspoons orange blossom buds

Pour all ingredients into a teapot or kettle and add boiling water. Let steep for a few minutes. This tea should be enjoyed after meals.

Blended Vervain Infusion

11‚Ñ2 teaspoons each:

Mint

Lime

Balm

Orange blossoms

Green anise

11‚Ñ2 tablespoon vervain

Mix ingredients and allow to steep in 1 quart of boiling water. Enjoy after a meal.

Mate or Argentinean Tea

1 peel from one-half apple or a few cubes of dried apples

1 zest of organic orange

4 teaspoons hibiscus flowers

2 cups water, boiled

Finely dice the apple peel and orange zest. Heat the teapot in advance and add the hibiscus, apple peel and orange zest. Add boiling water and let steep for at least 10 minutes. Sweeten to taste.

Rose, Orange and Cinnamon Tea

For each serving, you will need:

11‚Ñ2 teaspoon Darjeeling or Ceylon Tea

A few crushed rosebuds

Zest of one-half orange, finely minced

1 pinch ground cinnamon, or a few small pieces

Mix the tea, rosebuds, orange zest and cinnamon and prepare tea as usual.

Reunion Island Massala Tea

About 1 teaspoon per serving of Darjeeling or Ceylon Tea

1 pinch cardamom

1 pinch ginger

1 pinch cinnamon

1 pinch powdered vanilla

Boiled milk

1 teaspoon granulated sugar

Warm the teapot beforehand by rinsing it with boiling water. Add the tea and spices. Fill teapot with milk and sweeten. Serve very hot.

Vanilla Tea

For each serving you will need:

11‚Ñ2 teaspoon Ceylon tea

1 vanilla bean, diced

Prepare tea, as usual, and add the vanilla, which will steep along with the tea, slowly imparting a gentle aroma.

Recipes from “Aromatic Teas and Herbal Infusions,” by Laura Fronty