Homegrown Herbal Tea

[flowerbug]

tincture (alcohol of your favorite type mixed with the herbs at their prime potency of the scent(s) you like ) or an extract (non-alcoholic and likely more involved).

 

[Phaedra]

This year's NichiNichi Herbal Tea N1 new blend

Rose, dried in the greenhouse - I am so surprised that the color can remain so well. The temperature recently in the greenhouse can reach 45C at least during afternoon peak time

The mother plant - as Rosa rugosa produces a lot of basal shoots, I already propagate about 10 daughter plants and relocated them for future harvest. Don't know why, but this year, the roses are just splendid, all of them.

Working with bees - we both get what we need

N1: 澄 (Sumi) – Calm & Clear​

Soothing and clarifying — a gentle blend for moments of stillness. Perfect as an all-day tea, especially ideal in the evening.

Ingredients:
Chamomile – calming, floral, supports sleep and digestion
Mint – refreshing clarity, helps ease tension
Rose petals – soft aroma, emotionally uplifting

This batch is for the cafe, so I did create a bit more fancy name and discription. Later, I will make a smaller batch for myself

I love my own blend, and another two are already in the plan. I am waiting for my Linden trees to start producing flowers, may take another two or three years

 

[digitS']

I finished my 1 week ± test of the Mojito Mint in the mix with stevia, licorice root and orange zest. I was surprised how tasty it was.

No, with the orange in the blend, I couldn't taste any citrus flavor in the mint. There was a subtle difference from Spearmint. It would be a preferred choice over the apple mint and have a little better treatment in its growing area than that Apple Mint which is so robust in its growth.

I'm a little disappointed in that one since I like the fragrance of the fresh so much. It doesn't hold onto that so much as it dries and I guess I am really not after apple flavor in my tea .

I can try some Ginger Mint soon but it will be limited since the plant is presently growing in a very poor location.

Steve, with an abundance of Spearmint already harvested

 

[digitS']

A little update on the Stevia.

It's not doing so well potted and in the greenhouse. And, the 3rd plant isn't doing so well in the open garden soil after struggling a bit early in the season. To continue with this ... the cuttings that I took are still without roots. I'm not getting anywhere with Stevia. Potted plants outdoors didn't do very well a few years ago. Seed started in 2024 succumbed to mold within a few weeks of germination. The best scenario I can think of at this time is that I can keep the plants going through the Winter and they may be more robust in 2026. Obviously, I don't have the proper, Brazilian climate. Here is something from the Missouri Botanical Garden LINK about the plants.

It looks as though I will have just a little more Stevia than what will sweeten a single daily mug of herbal tea through most the growing season. Of course, I am using purchased Stevia dried herb so that I have more cups of tea and ... I am not diabetic - so can make use of honey or sugar if I'd like. Maybe the plants will survive the Winter and not be such puny things in 2026.

Not really an update on the following : I have cut the Ginger Mint and hang what little the little plant could afford without compromising its survival. It is in such an impossible location, essentially in a shady pile of rocks. I will be remaking the blend of store-bought ingredients next week and will substitute the dry Ginger Mint for the Spearmint in what will be sufficient for a few cups to try it. The Catnip that hasn't been abused by the neighborhood feline has been cut and hung to dry also. Really, 1 small sandwich bag of Catnip was all I "require" through a year. It isn't that i dislike it is just that it almost rises to the "treat" level if i have a cup of it once a month. If the thought occurs to me .

Steve