Growing Herbs for Tea: Easy Plants for Gardens and Indoors

The easiest herbs to grow for tea are mint, lemon balm, chamomile, lemon verbena, thyme and lavender. Mint and lemon balm are the most forgiving. They grow vigorously in pots or beds, tolerate some shade and give fresh, crowd-pleasing flavours. Chamomile adds a gentle, apple-like floral note. Lemon verbena, lavender and thyme bring brighter or more aromatic character. With a sunny spot or a bright windowsill, any of these can supply homemade herbal tea for quiet evenings and for sharing at a get-together.

This guide compares the best herbs to grow for tea and explains which suit a garden and which suit indoor growing. It also covers how to harvest, dry and brew them, and how to serve the results to guests, including alcohol-free ideas.

What counts as a herbal tea?

A herbal tea is an infusion of leaves, flowers, seeds or roots from plants other than the tea plant, Camellia sinensis. It is also called a tisane. Most herbal teas are naturally caffeine-free. An infusion means steeping soft parts such as leaves and flowers in hot water. A decoction means simmering tougher parts such as roots, bark or woody stems so they release their flavour. Nearly all of the easy herbs to grow for tea in this article are made as infusions.

What are the best herbs to grow for tea?

The best herbs to grow for tea combine pleasant flavour, easy care and repeated harvests from a single plant. The table below compares good herbs to grow for tea by flavour, growing needs and suitability for indoor growing.

In this table, a hardy perennial survives frost and returns each year. An annual completes its life in one season. A frost-tender plant is damaged by freezing temperatures and needs protection in cold winters.

Which herbs are easiest to grow for tea?

For beginners, mint, lemon balm and chamomile are the easiest herbs to grow for tea. They establish quickly, recover well from regular picking and rarely need more than watering and sun. The profiles below describe each one so you can match flavour to your taste.

Mint: the most reliable tea herb

Mint is a hardy perennial that spreads by runners, which are underground stems that send up new shoots some distance from the parent plant. Because it spreads so readily, mint is best grown in a container, or in a pot sunk into the ground, so it does not take over a bed. Peppermint makes a strong, cooling tea. Spearmint is sweeter and softer, and it is the classic choice for Moroccan-style mint tea. Varieties such as chocolate mint or apple mint add novelty but share the same easy habit. Keep the soil moist and pinch out stem tips often to encourage bushy growth.

Lemon balm: gentle citrus with little effort

Lemon balm is a hardy perennial in the mint family. It grows into a leafy clump and tolerates partial shade better than most tea herbs. Its flavour is softer than lemon verbena, a mild lemon with a hint of mint, so it blends well with other herbs or black tea. Lemon balm self-seeds freely. To prevent seedlings appearing all over the garden, cut it back before the flowers set seed. The fresh leaves have the brightest aroma, because some of the scent fades on drying.

Chamomile: flowers for a calming evening cup

Chamomile tea is made from the small daisy-like flower heads, not the leaves. German chamomile (Matricaria chamomilla) is an upright annual that flowers heavily and is the usual choice for tea. It often self-seeds and returns the following year. Roman chamomile (Chamaemelum nobile) is a low, spreading perennial that also makes tea, but its flavour is generally more bitter. Chamomile needs full sun and well-drained soil. Sow seed on the soil surface or press it in lightly, because the seeds are tiny. Expect to pick flowers every few days in peak season.

Lemon verbena, thyme and lavender: aromatic upgrades

These three reward a little extra attention with distinctive flavour.

• Lemon verbena has the most intense lemon scent of any common tea herb. It is a frost-tender shrub, so in cold climates grow it in a pot that can come indoors or into a frost-free shelter for winter. It may drop its leaves in winter and regrow in spring.
• Thyme is a compact Mediterranean perennial that prefers sun and lean, free-draining soil. Lemon thyme makes an especially pleasant tea. Common thyme is more savoury and pairs well with honey.
• English lavender (Lavandula angustifolia) is the type usually chosen for culinary use. It needs full sun and sharp drainage. A few buds go a long way, because too much tastes soapy.

Which herbs can you grow indoors for tea?

The best herbs to grow indoors for tea are mint, lemon balm, thyme, lemongrass, holy basil and lemon verbena. These plants cope with pot life and stay productive with regular picking. Most herbs grown for tea want about 6 hours of direct sun a day, so light is the main limit indoors.

How to set up indoor herb growing for tea

1. Choose the brightest spot. Use a south-facing window in the northern hemisphere, or a north-facing one in the southern hemisphere. If no window gets several hours of direct sun, add an LED grow light.
2. Use pots with drainage holes. Waterlogged roots are the most common cause of indoor herb failure. Stand pots on saucers and empty any standing water.
3. Fill with a free-draining potting mix. Use a multipurpose potting mix for mint and lemon balm. Add grit or perlite for thyme and other Mediterranean herbs.
4. Give each plant its own pot. Mint in particular will crowd out neighbours in a shared container.
5. Water by feel. Water mint and lemon balm when the surface starts to dry. Let thyme dry out more between waterings.
6. Pick little and often. Regular snipping keeps indoor plants compact and stops them becoming long and weak, a condition gardeners call leggy.
7. Turn pots regularly. Rotating pots helps plants grow evenly rather than leaning towards the window.

Chamomile and lavender can be grown indoors but usually flower poorly without very strong light. For most households they are better kept outdoors on a sunny balcony or patio.

How do you plan a herbal tea garden?

A herbal tea garden is a bed, border or group of containers planted mainly with herbs for tea making. A simple plan works best: a sunny site, well-drained soil and the plants arranged according to their needs.

• Group by water needs. Put mint and lemon balm, which like moisture, apart from thyme and lavender, which prefer dry soil.
• Contain the spreaders. Grow mint in pots and deadhead lemon balm to keep both from taking over.
• Plant near the kitchen door. You are more likely to pick a few fresh leaves for a pot of tea if the herbs are a few steps away.
• Mix leaves and flowers. Chamomile, bee balm and anise hyssop add colour and attract pollinators, while the leafy herbs provide steady harvests.
• Start small. Three to five herbs you genuinely enjoy drinking are more useful than a large collection you rarely pick.

A useful starter set of herbs to plant for tea is spearmint, lemon balm, German chamomile and lemon thyme. Together they give a cooling herb, a citrus herb, a floral herb and a savoury-sweet herb for blending.

How do you harvest and dry tea herbs?

Harvest tea herbs in the morning, after the dew has dried but before strong sun. At that time the aromatic oils are well preserved. For leafy herbs, flavour is often strongest just before the plant flowers. A common rule is to remove no more than about one third of a plant at a time so it can regrow.

Steps for harvesting tea herbs

1. Use clean, sharp scissors or snips.
2. Cut leafy stems just above a pair of leaves. New shoots will grow from that point.
3. Pick chamomile flower heads when they are fully open, as the white petals flatten or begin to fold back.
4. Pick lavender when the buds are colouring but before most flowers have opened.
5. Shake off insects and rinse only if the herbs are dirty, then pat them dry.

Steps for drying herbs for tea

1. Tie leafy stems into small bundles, or spread leaves and flowers in a single layer on a mesh screen or a tray lined with paper.
2. Dry them somewhere warm, dark and airy. Direct sunlight fades colour and flavour.
3. Check daily. Herbs are ready when the leaves crumble and the stems snap rather than bend.
4. Strip the leaves from the stems and keep them as whole as possible to protect the aroma.
5. Store them in airtight jars away from light and heat. Label each jar with the herb and date, and use dried herbs within about a year for the best flavour.

How do you make tea from homegrown herbs?

To make herbal tea, steep fresh or dried herbs in freshly boiled water, covered, for about 5 to 10 minutes, then strain. Covering the cup or pot keeps the aromatic oils in the drink. A common starting point per 250 ml cup is a small handful of fresh leaves, or about 1 to 2 teaspoons of dried herbs. Dried herbs are more concentrated than fresh ones, so you need less. Adjust the amount and steeping time to taste. Longer steeping gives a stronger flavour, and some herbs, such as thyme and lavender, can turn bitter or perfumed if overdone.

Simple blends to try

• Fresh garden mint: spearmint on its own, sweetened lightly with honey if you like.
• Lemon trio: lemon balm, lemon verbena and a sprig of lemon thyme.
• Evening cup: chamomile flowers with a few lemon balm leaves.
• Floral mint: peppermint with a pinch of lavender buds.
• Spiced citrus: lemongrass with a little holy basil.

How do you serve homegrown herbal tea at a gathering?

Homegrown herbal tea makes an easy, caffeine-free and alcohol-free centrepiece for a get-together. It suits brunches, garden afternoons and late evenings when guests want something warm without caffeine.

Glassware and presentation

• Glass teapot or heatproof jug: lets guests see the pale gold of chamomile or the green of fresh mint.
• Heatproof glass cups or small tea glasses: traditional for mint tea and good for showing colour.
• Tall tumblers or highball glasses: ideal for iced herbal tea with plenty of ice and a fresh sprig.
• A herb bar: set out cut stems in water and let guests build their own cup, with a kettle, a strainer and honey nearby.

Alcohol-free serving ideas

• Iced mint cooler: brew a strong mint tea, chill it, then top it up with sparkling water and a slice of lime.
• Lemon verbena lemonade: stir chilled lemon verbena tea into homemade lemonade for a more aromatic glass.
• Chamomile and apple spritz: mix chilled chamomile tea with apple juice and sparkling water, then garnish with a thin apple slice.
• Hibiscus-free pink option: add a few crushed berries to iced lemon balm tea for colour without changing the herb's gentle flavour.

If some adults at the gathering prefer a cocktail, the same herbs work as garnishes or in a simple syrup. Make sure the herbal, alcohol-free versions are just as appealing and easy to reach, so every guest has a good choice.

Food pairings for herbal teas

How do you choose the right tea herbs for your taste?

Choose herbs for tea by starting with the flavours you already enjoy, then checking that you can meet their light and space needs.

• You like refreshing, bold flavours: grow peppermint or spearmint.
• You like citrus: grow lemon balm for ease, or lemon verbena for intensity.
• You want a soothing evening drink: grow German chamomile, if you have a sunny outdoor spot.
• You enjoy floral or perfumed notes: grow English lavender or bee balm.
• You prefer warm, savoury cups: grow thyme or holy basil.
• You only have a windowsill: focus on mint, lemon balm and thyme, the most dependable herbs to grow indoors for tea.

What safety points should you know about herbal tea?

Most common tea herbs are widely enjoyed, but a few precautions apply. Be certain of a plant's identity before drinking it, and only use plants that have not been treated with pesticides. Chamomile belongs to the daisy family, so people with allergies to related plants such as ragweed may react to it. If you are pregnant, breastfeeding, managing a health condition or taking medication, check with a doctor or pharmacist before drinking herbal teas regularly. When serving guests, label each pot or jug so everyone knows what they are drinking.

Start with two or three easy herbs and pick them often. Experiment with blends until you find the cups you love. A pot of homegrown mint or chamomile, served in clear glasses with a plate of something sweet, is a simple and personal way to welcome friends.