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I drink around five cups a day. Sometimes more, not often less. Recently I bought some jasmine tea which is wonderful, though $21 a pound. Even so, I figure the cost works out to a little over $0.06 per cup, or about $9.77 a month.
I like many kinds of tea, but I bought 2 pounds of this jasmine green, so it will last me a while. I also have on hand some white and oolong tea.
In my garden, I grow the plant "Agastache" which is considered an ornamental and butterfly attractant by most, but it also makes a great herbal infusion. It has a natural sweetness with a flavor like licorice. This year's Agastche will soon be big enough to start taking leaves from it. You know what, though? -- As much as I love agastache tea, I limit my intake. See, I've noticed the bugs do not bother this plant at all. I'm kind of figuring that if the bugs don't like it, maybe I should be cautious. I don't really know anything is dangerous about it; I just choose a little caution. Unfortunately, it does not dry well for use in non-summer months. Agastache tea made from the dried leaves tastes like my kids' crayon cannister smells!
Then there are a few mints (pineapple mint, chocolate mint, orange mint) growing in the garden. I rarely use them, though my mother used to put mint in lemonade, orage juice, and black tea. The lemon balm that grows by the garage is good. I use it now and then. Yes, it really is lemony.
Oh, I almost forgot, I also grow Monarda (beebalm, oswego tea, bergamot) which is supposed to make a nice infusion, but I just have never tried it. The leaves do smell like they'd be good though.
Relatedly, do you know what pot liquor is? If you grew up in the south as I did, you might know. Pot liquor is the water in which greens (collard greens, mustard greens, turnip greens, chard, spinach, etc) have been cooked. It is translucent green. One drinks it with a meal as a hot beverage. Maybe you add salt, pepper, a dash of vinegar, hot sauce, what ever appeals to you. You likely drink it at the same meal at which you eat the greens.....When I cook greens from my garden, I always save the pot liquor.
I like many kinds of tea, but I bought 2 pounds of this jasmine green, so it will last me a while. I also have on hand some white and oolong tea.
In my garden, I grow the plant "Agastache" which is considered an ornamental and butterfly attractant by most, but it also makes a great herbal infusion. It has a natural sweetness with a flavor like licorice. This year's Agastche will soon be big enough to start taking leaves from it. You know what, though? -- As much as I love agastache tea, I limit my intake. See, I've noticed the bugs do not bother this plant at all. I'm kind of figuring that if the bugs don't like it, maybe I should be cautious. I don't really know anything is dangerous about it; I just choose a little caution. Unfortunately, it does not dry well for use in non-summer months. Agastache tea made from the dried leaves tastes like my kids' crayon cannister smells!
Then there are a few mints (pineapple mint, chocolate mint, orange mint) growing in the garden. I rarely use them, though my mother used to put mint in lemonade, orage juice, and black tea. The lemon balm that grows by the garage is good. I use it now and then. Yes, it really is lemony.
Oh, I almost forgot, I also grow Monarda (beebalm, oswego tea, bergamot) which is supposed to make a nice infusion, but I just have never tried it. The leaves do smell like they'd be good though.
Relatedly, do you know what pot liquor is? If you grew up in the south as I did, you might know. Pot liquor is the water in which greens (collard greens, mustard greens, turnip greens, chard, spinach, etc) have been cooked. It is translucent green. One drinks it with a meal as a hot beverage. Maybe you add salt, pepper, a dash of vinegar, hot sauce, what ever appeals to you. You likely drink it at the same meal at which you eat the greens.....When I cook greens from my garden, I always save the pot liquor.
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