While using herbs for brewing teas has been increasing in popularity and is easy if you follow a few simple steps, there are also some precautions. Chamomile, sage, catnip, lemon verbena, comfrey, scented geranium, and any mints–peppermint, orange mint, and spearmint, for example–are all ideal for tea. Rose hips, while not an herb, can also be used.
A few herbs (such as mints and lemon balm) spread aggressively by their roots. Contain them by planting in bottomless buckets or pots sunk into the ground. Control the self-sowers (such as dill) by cutting off the flowers after bloom, before they produce seeds.
Some, like lemon verbena and lemongrass, are not winter hardy in northern climates and so need to be grown in containers or replanted annually. Or try lemon balm, which is hardier and has a lemony flavor. It does well in the sun or shade, although most tea herbs prefer a sunny location.
Teas can be made from fresh-cut or air-dried leaves and flower heads. (Chamomile tea, for example, is made from the flowers, not the foliage. Flowers and foliage of goldenrod can be used for tea.) Parsley, which makes a surprisingly tasty tea, is best used fresh. Both stems and leaves of parsley can be harvested for tea.
Harvesting at the proper growth stage for maximum flavor and benefit. Harvest leaves in early morning on a sunny day after the dew has evaporated. Gather flowers when in peak bloom and not wilted or gone by. Collect seed heads just as they turn brown.
Use a sharp knife, scissors or pruners to harvest, leaving enough foliage to keep the plants growing. In other words, don’t cut back farther than the second set of leaves. This will encourage the plant, too, to bush out. Choose only healthy-looking leaves and flowers andRead more on backyardgardener.com