Turning Flower Leaves Into Flavorsome Teas
For some, Mother’s Day brings to mind nostalgic thoughts of shared conversation over a cup of tea. For others, a quiet moment spent sipping a cup of the steaming beverage provides the perfect antidote to a hectic day. Whatever the reason, you can start your own tradition by brewing pots of fresh herbal tea with the help of several experts in North Country.
A vivid sea of geraniums engulfs visitors who step into Jerry Stewart’s New Leaf Nursery in Vista. The expansive outdoor display of blooming plants paints the front area in shades of pink, crimson and purple, while indoors, hanging baskets, each with its own informative sign, hang from the roof of the air nursery. This unique commercial collection of over 1,700 different kinds of geraniums, “is possibly one of the largest in the world,” according to Jerry Stewart. Prod this expert a little, and he will expound on scented-leaved geraniums (botanically-known as Pelargonium) .
“Only certain scented-leaved geraniums are good for tea,” he explains. To illustrate his point, Stewart crushes the leaves of an Apple Geranium between his fingers. A distinct apple smell fills the air. For the public to experience the different scents, the collector has set aside a section of his colorful nursery. Here, anyone can crush and sniff at their leisure the leaves of the Rose, Orange, Filbert, Nutmeg, Cinnamon, and, believe it or not, the Chocolate Mint geranium--each plant emitting its own particular fragrance.
Stewart cautions that some brewed scented-leaved geraniums don’t necessarily equate with a good cup of tea: “A lot of them smell like skunk.”
“You can expect a good tea from those that are pleasantly-scented like the lime, the lemon, or the peppermint geranium--the lemoniest of the lemon-scented varieties,” he adds.
Such a variety is the Martha Grey Geranium, which Stewart, an enthusiastic amateur chef, uses to make sorbet. He shares the recipe for the refreshing and delicately-flavored concoction with every purchase. To get the public better acquainted with these versatile plants, New Leaf Nursery, is hosting an open house Friday and Saturday.
When she is not leading customers down the fragrant paths through Taylor’s Herb Gardens in Vista, Luna Rose, an herbalist who teaches the art of cooking with herbs and flowers at Taylor’s and at Escondido’s Golden Door spa, often treats her friends to what she calls her “Happiness Tea.”
Her blend includes six varieties of fresh and dried blossoms are distinct as chamomile, linden, passion flower, lavender, borage, and a few rose petals. “It’s a wonderful, soothing tea,” says the herbalist, who sometimes will sell it on request.
As one of Taylor’s tour guides, Luna discusses the characteristics of each plant. “Licorice Mint tastes just like licorice,” she says, pointing to the herb’s tall, purple flowers. “It has a strong licorice aftertaste.” Her favorite summer beverage, however, is a trio of lemon-scented blooms Luna bills as “lemon delight.” For that, she steeps lemon balm, lemon verbena, and lemon grass, to making a refreshing “really yummy” iced tea.
Dennis Sharmahd, a designer of edible landscapes who also works at Taylor’s, finds brewed Hungarian Chamomile Tea “real relaxing” especially when sweetened with honey. The wild chamomile found locally in the spring also makes a delicious beverage, he says. “We call it pineapple weed, and it has real sweet smell to it,” said Sharmahd. “Pick it, clean, dry it, and set it out in a basket to dry in well-ventilated spot, so it gets lots of air flow.”
Lemon Verbena is also a favorite of Jeanne Dunn’s, who along with her husband runs the Herban Garden in Rainbow.
The tiny white blooms’ sweet smell permeates the air as Dunn explains that leaves and flowers can go directly from garden to teapot.
They can also be dried for winter use since the bush sheds its leaves during the cooler months. Dunn, who also gives cooking classes, likes to prepare her own lavender lemonade by adding a cupful of brewed lavender tea to fresh lemonade. “Of the four varieties we carry, the best one for tea is the Sweet Lavender,” she said. Dunn likes a tea of anise hyssop or Licorice Mint, as does Tim Connelly of Connelly Farms in Ramona who regularly drinks teas made with Licorice Mint or Sweet Basil. For Mother’s Day, Dunn will assemble your choice of four different herbs in specially-decorated wooden boxes, on sale at the nursery for $8.
In Vista, an overflowing hedge of pastel-pink-Mini-Cecil Brunner roses graces Jan Sayles’ front yard. The Sayles, owners of Edible Acres, specialize in edible flowers--pansies and roses, among them.
Not only can rose petals and dried rose hips be used as a tea, but they are also essential elements in potpourris, said Jan.
New Leaf Wholesale Nurseries, Inc., 2456 Foothill, Vista. 726-9269. Open house this Friday and Saturday from 10 a.m. to 4 p.m. Call for directions.
Taylor’s Herb Gardens Inc., 1535 Lone Oak Road, Vista. 727-3485. Open Monday-through Friday 8 a.m. to 4 p.m. and Saturday, 8 a.m.-noon. Tours first Saturday of every month at 11 a.m.
Dennis Sharmahd, designer of edible landscapes. 749-0793.
The Edible Acre, 2252 Catalina Avenue, Vista. 758-1030. Will pick with 24 hours’ notice. Price depends on availability.
The Herban Garden, 5002 Second Street, Rainbow (Exit off Mission Road/Fallbrook). 723-2967. Wholesale and retail. Open to the public daily 9 a.m. to 4 p.m. Lemon Verbena, $1.25 for small pot, gallon containers $3.50. Call for schedule of cooking classes.
Connelly Farms, 456 Telford Lane, Ramona. 789-5293. Wholesale only.
