Health & Fitness

Rosemary tea…fresh from your herb garden




Traditionally, rosemary tea has been used to stimulate appetite, relieve coughs, and combat depression. It helps relax the muscles of the digestive system, relieving nausea and stomachache.

A good general guideline for Rosemary tea is 1 teaspoon of rosemary herbs to 8 ounces boiling water. Steep the rosemary for 5 minutes or longer, depending on the strength of tea.  If you want to get creative Rosemary blends well with other teas such as lavender rosemary, or thyme rosemary.  Add the chopped fresh herbs to a cup, and, if using, a green teabag. Pour on some  the boiling water and let steep for 5 to 10 minutes. Remove the teabag and enjoy! If you chopped them finely enough, you can drink the fresh herbs without straining. Or if you prefer you can pour through a strainer.

The way herbal teas brew is different than traditional teas. Herbal teas take longer. When the tea is done brewing the color is lighter than standard teas.  Herbal teas have light and delicate flavors. Some pots or kettles can give a metallic flavor to tea. To ensure a pure taste of the herbs, consider boiling the water in glass or enamel pots and kettles.  Prepare the tea pot by rinsing the inside of the pot with hot water. Warming the teapot prepares it for the steeping process. Place the rosemary in a tea ball, mesh ball, bamboo strainer or muslin bag inside the tea pot. Some tea drinkers bruise, tear or crush the herb before placing it in the pot. Bruising the rosemary allows the release of more plant oils giving the tea a stronger flavor. Adding loose herb to the pot, then straining lets the most water contact all the leaves. This ensures that the most flavor from the herb.

Relax, and enjoy.



One Comment

  1. Hi!The best herbs for you really dednpes on the climate and type of soil in your area. There are many great books out there you can either buy or check out from a library.I’m in the upper Midwest so there are a lot of weather extremes here. Also, the soil is full of clay. I had a huge herb garden and the things that seemed to tolerate everything (in full sun, too!) were Roman Chamomile, Oregano, Lavender, Dill and various Mint plants.Caution, though: Oregano can turn into an out-of-control bush! Even after I dug it all out it STILL comes back every year. It has lost it’s potency for using as a cooking herb. But as a plant, it’s quite pretty yet it draws bees.Chamomile, Lavender, and Dill return every spring, not sure if the Chamomile or Dill are supposed to but they do!Dill is a very tall leggy plant but so pretty. If you plant that, be sure it’s out of the windy areas- maybe against a wall or trellis that you can eventually loosely tie it to.Also, be aware of tastes if you want to plant herbs for use in cooking, I’ve noticed for example if you plant Dill too close to Mint, the Mint leaves will taste a little bit like Dill!Lemon Balm did well too, and the leaves taste great picked fresh and crushed a little and placed into tea.It’s a great hobby to get into good luck!

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