Herbal teas and matching sweets
You don’t have to give up tea for the hot months. Matty Cremona describes how to prepare herbal tea that can be served hot or chilled, and is always refreshing.
Herbal teas are the healthy and fragrant alternative to drinks packed with sugar and caffeine, which are such a strain on our bodies. Unlike black tea, herbal teas don’t stew in the pot and turn bitter. They hydrate rather than dehydrate the body, and some herbs have properties that are beneficial to our health. Pregnant women should consult their doctor before trying any of these teas as some herbs have a detrimental rather than beneficial effect on pregnancy.
Most herbal teas are infusions of leaves or flowers. Oleander plants are very common in Maltese gardens, so we should include an important note here. All parts of the oleander plant are extremely poisonous and fatal if ingested. An infusion made with oleander leaves or flowers will kill. If you are in doubt about any plant in your garden, don’t use it and stick to the tried and tested ones. Put around 25g of aromatic leaves, flowers or herbs into a warm tea-pot, pour in 500ml of boiling bottled or purified water, and leave the pot to stand for about five minutes. Otherwise, put a teaspoonful of dried herbs or two or three sprigs of fresh herbs in a mug and pour in some boiling water, allowing it to steep for a couple of minutes. Seeds and spices make very good teas: simply crush them lightly just before pouring on the boiling water.
Sage, bay leaves, rosemary, myrtle, fennel, thyme, camomile, lavender, and mint are just some of the herbs you can use to make fragrant herbal tea fresh from your garden or terrace planters. Lemon verbena is especially wonderful, with its incomparable scent. Combine ordinary herbs with exotic spices and fruits to come up with your own concoctions.
Drying herbs
Some herbs grow only in the hot months, so dry them for use in winter if you particularly like them. The taste is similar to that of fresh herbs, though without that kick that comes from freshness, and although the colour of the tea will not be as green, but slightly browner, it is better than not having your favourite tea at all. Cut sprigs of fresh herbs while they are young and tender, then tie them up in small bundles and hang them upside down in a cool, dry, dark place where there is some air flow. When they are crisp and dry, store them in airtight containers and use them as you would fresh herbs.