Austin Tea Blend: Eat the Landscape

40% Turk’s Cap flowers

50% Bee Balm leaves

10% Mexican Tarragon

I have experimented with Turk’s Cap for a few years–with entirely mediocre results. I think this is finally a winning recipe. I treated it like a hibiscus flower and dried it for tea.

turks-cap-teabag-webturks-cap-tea-prepared

All three are native to Texas. Turk’s Cap prefers partial shade, and the other two require full sun.

I dried my leaves and flowers in the oven over a couple of days. 225F for about 40 minutes the first day–turning them every 10 minutes with a spatula. I let them dry for 2 days in a single layer in my kitchen. Then I put them in the oven again for 15 minutes to fully dry. That did the trick…this time.

Just so you know: Austin is fairly humid, so drying plants is a bit of a challenge. When I made egg white meringues one time, they took about double the time to make than Martha Stewart’s recipe called for. And then they got sticky by the morning. I sent them with my husband to work. LOL. sticky meringues. classy.

Tea bags! If you drink loose tea, you will already have bags, a strainer, or a teaspoon contraption. These are small, inexpensive items just to have around. Or you can take the nuclear option and just pour boiling water over the leaves like a madman.

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