Welcome to Lawnmowing99!, fellow gardeners and tea lovers! If you’ve been following along with me, you know how much I adore growing my own herbs for all kinds of uses—whether it’s cooking, crafting, or, my personal favorite, making tea. There’s something incredibly satisfying about brewing a cup of tea made from herbs you’ve grown and harvested yourself.
Today, I want to share with you my years of experience in harvesting herbs for tea. Over time, I’ve picked up a lot of tips and tricks—some learned through trial and error—that I’m excited to pass on to you. From knowing when to harvest, to the best techniques for cutting and storing your herbs, this step-by-step guide will make your tea-growing journey much more enjoyable and rewarding.
My First Herb Garden (And My First Tea Harvest!)
I’ll admit—when I first started growing herbs for tea, I had no idea what I was doing. I was excited by the idea of having fresh, fragrant herbs at my fingertips, but I didn’t realize just how much care and timing was involved in harvesting herbs for tea. I had planted a variety of herbs, like mint, chamomile, and lemon balm, and I couldn’t wait to start brewing.
The first harvest was a mess. I’d picked leaves at random, not considering the best time to cut them, and my tea turned out… well, a little bland. It wasn’t until I spent more time researching and experimenting that I began to understand the nuances of harvesting herbs for the best flavor.
Now, years later, I’m proud of how well my herb garden produces, and I want to share the knowledge I’ve gained so you can avoid the mistakes I made and make the most of your own herb harvest.
Why Harvesting Herbs for Tea Is an Art
Harvesting herbs for tea is truly an art. Different herbs have different requirements when it comes to harvesting time, and you want to make sure you’re cutting them at the right moment for optimal flavor and fragrance. When done correctly, you’ll get a far superior tea than if you harvested at the wrong time, or if you didn’t use the right techniques.
I’ve learned that the timing of your harvest affects everything—from the strength of the flavor to the aroma of your tea. For instance, mint leaves are best picked just before they flower, when they’re packed with the most oils and flavor. Chamomile flowers, on the other hand, should be harvested when they’re fully open but before they start to wilt, to ensure the best taste.
And, while I used to rush through my harvests in excitement, I’ve since learned that patience and a little planning go a long way in ensuring I get the highest-quality herbs.
Step-by-Step Guide to Harvesting Herbs for Tea
So, let’s break it down. Here’s how I go about harvesting herbs for tea, step-by-step:
Step 1: Choose the Right Time
Timing is everything when it comes to harvesting herbs for tea. I’ve learned that the best time to harvest most herbs is early in the morning, after the dew has dried but before the sun has had a chance to fully heat the plants. At this time, the herbs have the highest concentration of essential oils, which gives your tea that lovely aroma and flavor.
For many herbs like mint, chamomile, and lemon balm, I aim to harvest just before they bloom. Once a herb starts flowering, the leaves can become a bit bitter or lose some of their delicate flavors, so I make sure to snip them before this stage.
Step 2: Use Clean, Sharp Tools
When I first started harvesting herbs, I used whatever scissors or garden shears I had lying around. This often led to bruising the stems, which can affect the flavor and shelf life of your herbs. I’ve since invested in a good pair of sharp, clean garden scissors to ensure smooth, precise cuts.
Before each harvest, I also make sure to clean my tools to avoid transferring any unwanted bacteria or pests onto the plants.
Step 3: Know How Much to Cut
I’ve learned that less is often more when it comes to harvesting. Over-harvesting your plants can lead to stunted growth or even damage to the plant. For most herbs, I take no more than one-third of the plant at a time.
For example, with mint, I trim back some of the stems, leaving enough behind to allow the plant to continue growing throughout the season. When harvesting chamomile flowers, I only cut the flowers that are fully open and avoid cutting the younger, smaller blooms. This ensures that the plant can continue to produce flowers throughout the season.
Step 4: Harvest the Right Parts
Each herb has its prime harvesting part. I used to harvest whatever I could grab, but now I focus on the right areas of each plant for tea-making.
- Mint: I cut the top 4-6 inches of the plant, making sure to leave the lower leaves for continued growth.
- Chamomile: I harvest the flowers once they’re fully open, cutting the stems just below the flower heads.
- Lemon Balm: I cut fresh leaves in the early summer, before the plant starts flowering, as the leaves have the best flavor at this point.
- Lavender: I harvest lavender when the buds are just beginning to open, ensuring a balance of both floral aroma and flavor.
By knowing what part of the plant to cut and when to cut it, I can ensure that my herbs are in top condition for brewing delicious teas.
Step 5: Properly Dry and Store
After harvesting, I hang my herbs in small bundles, tied with twine, in a cool, dry place out of direct sunlight. I used to rush this process, thinking fresh herbs were the best, but I’ve found that dried herbs hold their flavor much longer and are often more concentrated. It can take anywhere from a few days to a couple of weeks for herbs to fully dry, depending on the humidity and temperature.
Once the herbs are completely dry, I strip the leaves from the stems and store them in airtight glass jars or a dark, cool cupboard. A good rule of thumb is to store them in a way that minimizes exposure to light, as it can degrade the flavor.
Challenges I Faced and What I’ve Learned
As with any gardening technique, I faced some challenges early on. The biggest one was learning the balance between harvesting enough without stressing the plants. I used to over-harvest, thinking more was better, but that ended up hurting my plants in the long run. Now, I focus on healthy, sustainable harvesting methods that leave enough of the plant behind for future growth.
Another challenge was figuring out how to store my herbs. I’ve tried several methods over the years—from paper bags to plastic containers—but I’ve found that glass jars work best for preserving the flavor and aroma of dried herbs. They keep things fresh and allow me to easily identify which herbs are in which jars.
Final Thoughts
Harvesting herbs for tea has become one of my favorite aspects of gardening. There’s nothing like the satisfaction of sipping on a cup of tea made with herbs you’ve grown and carefully harvested. Over the years, I’ve learned that timing, technique, and patience are key to getting the most out of your harvest.
If you’re new to harvesting herbs for tea, don’t get discouraged if it takes some time to perfect your technique. The more you practice, the better your harvests—and your teas—will be. I’m confident that if you follow these steps, you’ll be brewing your own garden-fresh teas in no time!
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Thanks for reading through this information on harvesting herbs for tea! I hope these tips will help you take your gardening and tea-making skills to the next level. If you found this helpful, don’t forget to like, share, and subscribe to Lawnmowing99 for more gardening tips and tricks. Have you had any experiences with harvesting herbs for tea? I’d love to hear about them in the comments!