Flowers should be 100% dried after harvest if you want to enjoy them as
tea later. This can be done in the oven on the baking tray at the lowest
setting. Fine flowers are dry after just 30 minutes (at 60 degrees).
Often it is enough to choose a flower for a tea, such as sage, chamomile, elderflower, peppermint or lemon verbena. These all have a very intense taste.
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Often it is enough to choose a flower for a tea, such as sage, chamomile, elderflower, peppermint or lemon verbena. These all have a very intense taste.
If you want to make a mixture, start with an intense main herb that
forms the majority of the mixture and is the most dominant in its
aroma, e.g. peppermint. Then add the herbs that are important for
their effects such as raspberry leaves, rose hips, elder flowers. For
decoration, you can complement everything with marigolds, cornflowers,
sunflowers or mallows, which will bring color into the mix.
For flowers you don't know, look them up in the dictionary first so
you don't come across any poisonous ones.
The following flowers can be used safely:
lemon balm
lemon verbena
peppermint
rose petals
marigold flowers
cornflower flowers
mallow flowers
sage
rosehips
apple peels
yarrow flowers
elderflowers
lavender flowers
sunflower petals
strawberry and raspberry leaves
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