This homemade chamomile tea has notes of sweetness and apple that can only be found in a cup made with fresh flowers.
Preparation:
Cook:
Level: Easy
Ingredients
- 3 tablespoons Fresh chamomile flowers, or more to taste
- 1 branch (small) Fresh mint
- 8 ounces, liquid Boiling water
Preparation
First, you’ll want to choose a teapot to make your tea with. An infuser teapot is ideal. If you don’t have a tea infuser, you can use lined cheesecloth and a piece of string to make an improvised tea bag. You can even place your flowers in a heatproof bowl or cup and, after steeping, pour your tea into your cup through a fine-mesh strainer.
Once you have selected a pot, harvest your herbs. For chamomile flowers, it is ideal to use them the same day they are harvested, as the delicate petals have a short shelf life. Otherwise, they can be kept for a few days in the refrigerator, in a plastic bag with a lightly moistened paper towel. To prepare chamomile for use, remove the flower head from the stem. They can even be harvested this way, so they are immediately ready for use. For the mint, select a small sprig about the size of a quarter of the tender top of the plant. I selected a variety of mint called apple mint because fresh chamomile also has apple undertones, so they complement each other perfectly. Peppermint is also delicious.
Fill your kettle with water and start heating. Place 3 to 4 tablespoons (4 for a stronger tea) of chamomile and the sprig of mint in the teapot or makeshift tea bag of your choice.
Pour 8 ounces of boiling water over the chamomile flowers and mint, then steep for 5 minutes. To serve, pour into a teacup, using a fine strainer if needed.
