Hello, is it tea you’re looking for?
If it is, Jerry has you covered with some tea-riffic treats for you, straight from the garden and into your brew.
TURMERIC TEA
The first is turmeric (Curcuma longa), which grows brilliantly in tropical and sub-tropical climates. While the foliage is attractive, it’s the roots that rock! Turmeric rhizomes are ready to harvest as the lower leaves yellow, and using a trowel you can gently dig out rhizomes, remembering to leave a few in the ground for next season. Jerry reckons that after a long hot day in the garden, a cup or two of cool turmeric tea is a real treat to beat the heat, and this is how he does it:
How to …… Turmeric Tea
Thoroughly clean the turmeric root, and slice finely (no need to remove the skin)
Place turmeric into a pot of boiling water, and allow it to simmer for 20 minutes
Remove from stove, and strain over colander to separate turmeric. Discard turmeric root
Too serve, add a squeeze of Tahitian lime juice, and a teaspoon of honey
MOROCCAN MINT TEA
The next brew involves two more garden greats, Moroccan mint (Mentha spicata ‘Nana’) and native lemongrass (Cymbopogon ambiguus). Moroccan mint is strongly scented, and can make a potent brew, with one cup of tea enough to decongest even the most stubborn of head colds. Growing best in a sunny, well-irrigated spot, it is dead easy to propagate from cuttings and will form a lovely ground cover. Native lemongrass is as tough as old boots, and tolerates dry conditions, windy spots, poor soils, frost and even seasonal inundation; just ensure they have good drainage. Growing readily from fresh seed, which can be easily collected by bagging the seed heads as they form, seedlings of native lemongrass will emerge just three to four days after sowing.
How to …… Lemongrass and Moroccan Mint Tea
Harvest a small handful of Moroccan Mint leaves, and a small bunch of lemongrass
Trim and discard damaged ends from lemongrass, and slice remainder to fit inside tea pot
Wash and place mint foliage into teapot with lemongrass
Add boiling water to teapot, and allow to steep for five minutes
To serve, add a small amount of honey to cup
CRANBERRY HIBISCUS AND CINNAMON TEA
Jerry absolutely adores the True Cinnamon (Cinnamomum verum) that he grows in his garden, and, along with the Cranberry Hibiscus (Hibiscus acetosella), he makes a sweet, refreshing brew using the foliage of these two perennials.
How to …… Cranberry Hibiscus and Cinnamon Tea
Collect around six fresh flowers from the cranberry hibiscus, and place into a tea pot
Add boiling water, and allow to steep for 5 to 10 minutes
Add the juice from half a lime
Harvest two to three of the older (larger) leaves from the true cinnamon and slice finely
Add to teapot, and allow to steep for a further five minutes.
Serve hot, or chilled
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