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Tea Herbs Page
Balm Lemon Melissa officinalis
Lemon Balm – Perennial. White flowers. Tea used medicinally. Leaves soothe insect bites. Lemon flavour used in cooking and in pot pourri. H 30-60cm/12-24in.
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Bergamot Monarda didyma
Bergamot – Perennial. Red, pink and purple flowers. Use leaves and flowers for making tea. Dried flowers used in pot pourri. H 80cm/31.5in.
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Chamomile German Matricaria recutita
Chamomile German – Annual. Small daisy flowers Summer to Fall. Flowers make a well known calming drink. H 40cm/16in.
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Chocolate Mint Mentha x piperita 'Chocolate Mint'
Chocolate Mint – Chocolate Scented Mint. New scent of peppermint with a distinct chocolate flavoring. H 30-90cm/12-36in
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Lemon Grass Cymbopogon citratus
Lemon Grass – Perennial. Lemon scented leaves. Used in Malaysian cooking and as a herbal tea. Frost tender. H 1m/39in.
Lemon Grass Cymbopogon citratus
Lemon Grass – Perennial. Lemon scented leaves. Used in Malaysian cooking and as a herbal tea. Frost tender. H 1m/39in.
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Mint Pepper Mentha x piperita
Peppermint – Perennial . Fresh or dried leaves used as tea to settle stomach upsets. Excellent with roast beef. H 20-40cm/8-16in.
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Verbena Lemon Aloysia triphylla
Lemon Verbena – Perennial Deciduous shrub. Lemon scented leaves used for tea and culinary dishes. Used in pot pourri. H 3m/10ft.
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Yarrow White Achillea millefolium
Yarrow – Perennial. Keep contained. Used medicinally for colds, stem bleeding and cramps. Compost accelerator. H 30cm/12in.