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
- Harvest and wash herbs, pat dry with a clean tea towel.
- Bundle your herbs in small bunches and secure with string or a rubber band.
- 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.
- 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
- Preheat oven to 80°C.
- Harvest and wash herbs, pat dry with a clean tea towel.
- Lay herbs onto a baking sheet on tray, and place on the lowest rack in oven.
- 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
- Harvest and wash herbs, pat dry with a clean tea towel.
- 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.
- 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.
Cover Image Source: Tucker Bush
