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The owners of my local tea shop are probably upset with me. I haven’t been by there in a while. Part of the reason is because I drink less tea in the warmer months but part of the reason is that I’ve been making more of my own tea. Let me stop and clarify a common misconception. True tea contains at least a little of one specific plant- Camellia sinensis or as it’s commonly called the Tea Bush. What I’ve been brewing at night has none of that. It’s technically an herbal drink but for what it’s worth let’s call it tea. The reason I’m telling you this is because my tea contains four easy-to-grow herbs you might want to add to your garden.

Autumn is right around the corner and is an excellent time to plant herbs that will come back year after year. For many of you the first three on my list will do just that. If you’ve ever wanted to make your own tea this might be a good time to plant the following.

Lemon Balm (Melissa Officinalis) This lemon mint is hardy to zone 4 and tough to kill. This year some of mine has spread on its own into my lawn. I’ve actually had to cut it back several times. The proceeds have been dried and put away for winter but the fresh leaves of this plant are a great addition to a cup of tea.

Rosemary (Rosmarinus officinalis) The herb of remembrance, the fragrance of this plant is hard to forget. A Mediterranean plant hardy to zone 7, those of you in colder climates might have to treat this one as an annual. You can also grow it in a pot and bring it in doors in the winter. It also roots easily in a sunny window sill. Very draught resistant this shrub is wonderful to cook with and will give your tea a reddish colour and a wonderful flavor.

Borage (Borago officinalis) This is my new favorite herb. It’s an annual I planted for the first time in the spring of 2005. It has reseeded itself each fall and spring since. Right now it’s growing all over just off the side porch of our house. It has a beautiful, small blue flower and it tends to tumble over as it gets larger but I am so pleased with the way it just keeps showing up on its own. The leaves can be eaten in salads and added to tea. It attracts bees (as the others above do) and is a companion plant to tomatoes increasing their yield. Plant it once and reap the rewards.

Basil (Ocimum basilicum) This is an annual even here in the south but is worth replanting year after year. This herb is excellent for cooking (we love mixing it with tomatoes and oil and vinegar and feta cheese but that’s another post) but it is also great to add to herbal tea. Careful not to put in too much as it can take over the flavor.

So each night, as I get ready for bed I heat up a kettle of water and slip outside to pinch off some of each of these herbs. I return to the house, slightly smash the leaves on the cutting board and chop them up. They go into a tea ball and it goes into the water when it’s hot. Each night my cup of tea is slightly different depending on how much of each I use. It has a calming effect and is a great way to wander off into sleep.