I once looked at the $10 price tag on a pot of fresh mint tea in a fancy restaurant and wondered who on earth would pay that, until after dinner my partner did just that.
Which reinforces both the importance of immersing your guests in a fabulous experience where cost is somewhat secondary and also how ridiculously simple it is to grow your own.
Camomile (healing & calming), peppermint (anti-inflamatory, and lemon verbena (for colic, flatulence & candida) are all flourishing at the moment. Borage makes a good digestive drink, elderflower is a pleasant and pretty tea (anti-viral) and even better with a little lemon and honey.
The more I look around the garden the more I want to steep things rather than just cook them. The only thing rivaling my tea fetish at the moment is my tempura obsession. Coming from a country that batters and deep fries oysters and (real) scallops in takeaway stores perhaps it’s in my DNA. or maybe its just that anything battered and deep fried tastes great.
The ultimate tempura batter is simply white wine whisked with flour to a pouring consistency. Ensure the oil is good and hot and dip anything thin, young and greenish (and not a dinner guest). We’re using vine leaves at the moment and the aforementioned elderflowers.
If you’re worried about the effect of eating fried food simply follow up with a nice cup of tea.