Herbs for Drinks

Herbal tisanes or ‘teas’ are fun and economical to prepare whether they are used for calm and relaxation (e.g. Lemon Balm (melissa), Lemon Verbena or Chamomile ),  digestion (e.g. Mint or Fennel), colds and coughs (e.g. Marshmallow root or Thyme)  or as a pick- me-up (Rosemary).  Using freshly picked herbs makes such a difference to the taste buds!  Simply add leaves to a cup, pour in hot water and wait until the herbs have infused. Simple! There are lots of other herbs to try, of course, and many are used for medicinal purposes so, again, please seek the advice of a qualified herbalist and drink all herbal tisanes in moderation especially if you are pregnant or have other medical issues.

Herbs for other drinks, however, is a brand-new chapter and one that has gained immense popularity over the last few years. We have always advocated herb leaves or flowers as a garnish to float on fruit and wine cups, lemonades, punches etc. or freezing herb flowers such as Borage in ice cubes.  Now we have the next generation of herb enthusiasts, botanical distillers and microbreweries all experimenting and producing the most fantastic herb infused creations.  Although not very practical to have a distillery in your home you can still achieve something remarkable whatever your favourite tipple might be!  Try Thyme, Rosemary, Angelica, Coriander or Citrus scented herbs in gin and mocktails and vodka not forgetting Mojito Mint in your favourite cocktail!  Top them off with garnishes of edible herb flowers such as Borage or Heartsease or even young leaves of Salad Burnet or Borage for a cucumber freshness.  Cheers!