Tips on Using Flowers for Tea

For centuries various well-known edible flowers have been used in teas and in various foods that many may eat on a regular basis. The most popular use for edible flowers is in teas. The key to using edible flowers for tea is to know which ones are best for tea and how they should be prepared so that the added health benefits from the flowers are extracted.

The first step is having knowledge is that the best flowers used for tea typically include the following:

• Globe amaranth


• Chrysanthemum 


• Jasmine


• Lily


• Hibiscus


• Osmanthus


• Pansies


• Rose


• Violets


• Orange Blossoms


• Lavender
  
  

What You Need to Prepare Flowers:

• Pot


• Teapot


• Tea Ball (Optional)


• Hot Water


• Teaspoon
  
  

Instructions:

1. Pick your flowers during the early morning hours and once harvested give them a gentle shake to remove bugs. Do not pluck the flower petals until they have been washed. The petals are the only part of flower that should be used in tea.


2. Combine the flavors of the flowers as you would combine a fragrance. Take the strong flavors and combine them with the flavors that are more subtle. To make a tea that offers a soothing effect introduce mint with violet and rose petals or for a sweeter taste combine pansies, chamomile and lilacs.


3. Bring water to boil in a pot. Remove from heat and pour 1 cup of boiling water into a teapot with a lid. Gently shake the teapot to let the boiling water swish around then pour out. You are utilizing the heat of the water and not the boiling water itself.


4. Place them in the teapot inside a tea ball or loose (optional.) Add the remaining amount of water into the teapot and replace lid.


5. Steep the flower petals for 7-10 minutes.