Herbs and teas, from the pot to the cup.

Herbal teas and kitchen herbs: a practical beginner guide

How to brew a herbal tea

The basic rule is simple: about a teaspoon of dried herb (1.5 to 2 grams) for each 250 ml cup, freshly boiled water for most herbs, a lid or saucer on top, and 5 to 10 minutes of steeping. Roots and seeds like ginger and fennel need longer, often a gentle simmer.

Teas for every time of day

Many people build a small daily rhythm: something bright in the morning, a fresh mint or lemon balm cup in the afternoon, and a soft chamomile or lime blossom tea in the evening. Herbal teas are caffeine-free; green and black tea are not.

Growing kitchen herbs

Five herbs cover most kitchens: basil, flat parsley, mint, thyme and rosemary. Mediterranean herbs like rosemary, thyme and oregano want sun and dry, well-drained soil. Basil wants warmth. Mint wants its own pot because it spreads. Pick often and pinch off flower buds to keep plants bushy.

• Sun: at least 4 to 6 hours a day for most herbs.
• Pots: always with drainage holes.
• Water: when the top of the soil is dry, not every day.

Buying and storing

Buy dried herbs in small amounts from shops that sell a lot of them, choose cut leaves over fine powder, and store them in airtight jars in a cool, dark cupboard. Most leafy herbs keep good flavour for about a year. Label each jar with the date.

Herbs, medicines and pregnancy

Plants contain active compounds, and some interact with medicines. St John's wort affects many medicines, including the contraceptive pill. Large regular amounts of licorice can raise blood pressure. Hibiscus and several other herbs are not for pregnancy. If you take medicines, are pregnant or breastfeeding or have a health condition, ask a pharmacist or doctor before a daily herbal habit.