Five herbal tea blends for winter: proportions and brewing

I put blends together for flavor and aroma, not "for health". Proportions are given in parts by volume: a part can be a spoon, a cup or a handful — whatever is convenient.

Summer Evening

Mint — 2 parts, lemon balm — 2 parts, linden blossom — 1 part. Soft and sweetish, with a honey note from the linden.

Forest

Fireweed tea — 2 parts, blackcurrant leaf — 2 parts, raspberry leaf — 1 part. The most "tea-like" of them all: a dark brew with a berry scent.

Spiced

Thyme — 1 part, oregano — 1 part, dried apple pieces — 2 parts. The apples bring sweetness, the herbs bring warmth.

Chamomile

Chamomile — 2 parts, mint — 1 part, dried orange peel — half a part. Dry the peel in thin strips without the white pith, or it will turn bitter.

Rosehip and Apple

Rosehips — 2 parts, dried apple — 1 part, a pinch of cinnamon per pot. Crush the rosehips lightly and steep them in a thermos for at least an hour. Always strain through folded cheesecloth: the tiny hairs inside the fruit irritate the throat.

How to brew

• 1–2 teaspoons of the blend per 250 ml (1 cup) of water.
• Water at about 90–95 °C (194–203 °F), not at a rolling boil: that way flowers and leaves don't turn bitter.
• Steep for 5–10 minutes, covered.

Mix small batches, enough for a month or two: herbs lose their aroma faster in a blend than in separate jars.

Some herbs have contraindications. If you take medication, are pregnant or prone to allergies, talk to your doctor before drinking herbal teas regularly.