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NATIVE DRINKING: LEMON MYRTLE TEA

Lemon Myrtle Tea

Belinda harvested lemon myrtle leaves from her garden this weekend and used them to make a natural tea that is both refreshing and nourishing. 


This can be done with Australian botanicals such as native lemongrass, aniseed myrtle, and strawberry gum. 

If you would like to make a tea using edible native leaves in your garden, follow one of these three methods from Tucker Bush:


Sundried or air-dried herbs

  1. Harvest and wash herbs, pat dry with a clean tea towel.
  2. Bundle your herbs in small bunches and secure with string or a rubber band.
  3. Hang in full sun or in a dry spot indoors, protecting from wind and moisture — you can cover each bunch with a paper bag to add extra protection from the elements.
  4. Unbundle the herbs when they feel crisp and dry to the touch, then crumble, crush or grind them into an airtight storage container.


Drying herbs in the oven 

  1. Preheat oven to 80°C.
  2. Harvest and wash herbs, pat dry with a clean tea towel.
  3. Lay herbs onto a baking sheet on tray, and place on the lowest rack in oven.
  4. Leaving the oven door ajar, allow herbs to ‘bake’ for 1-2 hours, turning them over every half hour, or until they are crisp and dry.


Drying herbs in a dehydrator

  1. Harvest and wash herbs, pat dry with a clean tea towel.
  2. Lay herbs onto the trays and set your dehydrator temperature.  Check your manual for temperature settings, as they may vary depending on type of herb.
  3. Allow to dehydrate for 2-4 hours.

Once your leaves are dehydrated you can add them to boiling water and steep to your liking.

Belinda steeped the Lemon Myrtle leaves for 5 minutes for a tea that is sweet and not too bitter.  It can be enjoyed in the summer months poured over ice. 

Lemon Myrtle Tea Leaves

Cover Image Source: Tucker Bush

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