Hello, I am in N. E. Wisconsin. I am a long time gardner, many failures; yet more successes I have a herb garden for tea I have oregano, basil, white sage, Daisy, cone flowers or echinacea, I have black cap daisy, lemon balm, cat nip or wild mint and chamomile n Marigolds. Blackberry, blueberry n black raspberry plants. I also grow dill, flat n curly leaf parsy and celery for cooking. Long needle pine, purple burning nettle, thistle golden rod which all grow wild in the feild n dandelion. Hoping to exspand some more flowers. For teas A good test for anything new to you, is to try as in a herb or plant is to take a leaf and rub it in-between your fingers. Rub a little of the juice on your lip. Does it burn, itch or taste bitter? If it does you know not to put it in your mouth. If there are no adverse effects from the lip lick your lip and taste it. With any new food eat small portions to see how your body will react. Books and guides are your best option. And channels like this.
For next season, you may want to try to root cuttings of some of your herbs, esp ones that aren't winter hardy for you. Lemon verbena roots rather easily from softwood in summer or semi-hardwood stem cuttings in fall. Then overwinter small plants in your greenhouse to plant outside in spring. Or maybe keep some larger growing herbs in pots and bring whole thing inside.
Funny that you mentioned some plants I just ordered. One of my favorite teas is called Assam - so I thought why don’t I try to grow this? I read that Camellia sinensis is where you get Assam, green, oolong and white tea…so I’m interested in learning more about this. I’m going to check out your video. I also add marigold petals to my watermelon smoothies every day. I use the French variety.
@ I love them! Here’s what I use in case you’re interested. Frozen watermelon chunks - rind and fruit but not skin Oat milk Mint, fresh but dried works Marigold petals, optional Salt, optional Collagen powder, unflavored Sweetener of your choice, (I use 3 packets of Splenda) Greek yogurt Cinnamon
Can you explain more about the drying process. I feel like when I dry tea it isn't as strong as what you can buy in store. I just roll the leaves is my hands, chop it up and put in the oven w light on for a few days.
Are you referring specifically to tea from the tea plant camilla? there's a lot of complex processing to make black or green tea, I explain a little more in depth in the tea plant video I mention in this video. If you're referring to just other plants you've dried for herbal tea, it's possible you're drying them correctly but just harvesting at the wrong time. Each plant has a different optimal time in it's grow cycle for harvesting to dry, and it's best to pick in the early mornings before the sun has a chance to evaporate the beneficial compounds inside the plant. If everything checks out with your harvest/drying process, brewing technique may need to be adjusted! I cover my tea with a saucer to keep the beneficial compounds from evaporating as it steeps.
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Hello, I am in N. E. Wisconsin. I am a long time gardner, many failures; yet more successes I have a herb garden for tea I have oregano, basil, white sage, Daisy, cone flowers or echinacea, I have black cap daisy, lemon balm, cat nip or wild mint and chamomile n Marigolds. Blackberry, blueberry n black raspberry plants. I also grow dill, flat n curly leaf parsy and celery for cooking. Long needle pine, purple burning nettle, thistle golden rod which all grow wild in the feild n dandelion. Hoping to exspand some more flowers. For teas A good test for anything new to you, is to try as in a herb or plant is to take a leaf and rub it in-between your fingers. Rub a little of the juice on your lip. Does it burn, itch or taste bitter? If it does you know not to put it in your mouth. If there are no adverse effects from the lip lick your lip and taste it. With any new food eat small portions to see how your body will react. Books and guides are your best option. And channels like this.
That's an impressive list of herbs and flowers - you've got a good foundation. That’s a great tip for testing the herbs too!
So informative especially for beginners, thank you. Also thank you to the creator of this video
For next season, you may want to try to root cuttings of some of your herbs, esp ones that aren't winter hardy for you. Lemon verbena roots rather easily from softwood in summer or semi-hardwood stem cuttings in fall. Then overwinter small plants in your greenhouse to plant outside in spring. Or maybe keep some larger growing herbs in pots and bring whole thing inside.
Brilliant! I had thought I might try to transplant it to the greenhouse but would be much easier in its own pot like I did with the Camilla plant
You mentioned American culture not being able to be comfortable with/appreciate the food all around us. I'd love to see a video focused on that topic!
I’ll see what I can do!
Omg you’re my mug twin!!!! Literally my favorite mug to drink my tea from every single day!!!💫✨☕️♥️
aw yes! best mug!
Love that mug! 😍I've started off with growing chamomile in my garden and this video came at the perfect time! Thank you girl! 😍🙌💚
Thanks for watching!
Love lemon verbena!
So good!
Superbe vidéo 😊
À bientôt
Funny that you mentioned some plants I just ordered. One of my favorite teas is called Assam - so I thought why don’t I try to grow this? I read that Camellia sinensis is where you get Assam, green, oolong and white tea…so I’m interested in learning more about this. I’m going to check out your video. I also add marigold petals to my watermelon smoothies every day. I use the French variety.
Watermelon smoothies sounds very refreshing!
@ I love them! Here’s what I use in case you’re interested.
Frozen watermelon chunks - rind and fruit but not skin
Oat milk
Mint, fresh but dried works
Marigold petals, optional
Salt, optional
Collagen powder, unflavored
Sweetener of your choice, (I use 3 packets of Splenda)
Greek yogurt
Cinnamon
I have herbal tea garden too, tarragon, thyme, sage, rosemary, stevia, mint, coleus oregano, and roselle.
Can you explain more about the drying process. I feel like when I dry tea it isn't as strong as what you can buy in store. I just roll the leaves is my hands, chop it up and put in the oven w light on for a few days.
Are you referring specifically to tea from the tea plant camilla? there's a lot of complex processing to make black or green tea, I explain a little more in depth in the tea plant video I mention in this video. If you're referring to just other plants you've dried for herbal tea, it's possible you're drying them correctly but just harvesting at the wrong time. Each plant has a different optimal time in it's grow cycle for harvesting to dry, and it's best to pick in the early mornings before the sun has a chance to evaporate the beneficial compounds inside the plant. If everything checks out with your harvest/drying process, brewing technique may need to be adjusted! I cover my tea with a saucer to keep the beneficial compounds from evaporating as it steeps.
What brand of soil do you buy? Thanks. I have a plastic cover like yours for your long bed. I live in NW Indiana and it gets really cold.....Nancy
I use Coast of Maine soil ☺️
What kind of Hibiscus did you grow in your garden
I’m not sure as the nursery I grabbed it from just had it labeled hibiscus, but all hibiscus is edible ☺️
Muy interesante
i tried to downlaod the tea garden list but it didnt work for me can you please assist