Here are 7 herbs worth planting, plus what I’ve learned (sometimes the hard way) about growing, harvesting, and brewing them.
What Makes a Great Herbal Tea Garden?
Before I planted a single seed, I made the mistake of just cramming herbs wherever there was open dirt. That worked out fine for some plants and terribly for others.
Most herbal plants used for tea prefer full sun of six or more hours and well-draining, organic, amended soil, according to Clemson Cooperative Extension. The good news is that many of these herbs thrive in pots and raised beds too, so a big backyard isn’t required.
Here’s what actually matters when you’re setting things up:
- Give the bed or pots at least six hours of direct sun.
- Use well-drained, compost-amended soil.
- Keep herbs with similar watering needs grouped together—chamomile and basil, for instance, want very different moisture levels.
- Plant anything in the mint family in its own contained pot or bed, since it will happily take over everything nearby.
- Harvest in the early morning after dew evaporates, but before the heat of the day, for the strongest flavor.
That last point about morning harvesting genuinely surprised me. I used to pick herbs whenever I remembered, usually mid-afternoon, and the flavor was noticeably weaker than what I get now.
1. Chamomile: The Classic Calming Tea Flower
Chamomile was my gateway tea herb, honestly. It’s forgiving, pretty, and the flowers are unmistakable once you know what you’re looking for.
There are two types, German and Roman chamomile, and it’s worth checking the botanical name on your seed packet since they grow a little differently. German chamomile (Matricaria recutita) is the one most commonly grown for tea.
Growing notes:
- Give it full sun to partial shade and well-drained soil.
- Harvest the flower heads when they’re freshly open, not fading.
- Deadhead regularly to keep new blooms coming.
- Steep the dried or fresh flowers 5 to 10 minutes for full flavor.
On the safety side, the National Center for Complementary and Integrative Health notes that chamomile is likely safe when used orally in amounts commonly found in teas, though side effects like allergic reactions can occur, especially in people sensitive to ragweed, chrysanthemums, or daisies. NCCIH also flags a possible interaction between chamomile and blood thinners like warfarin, plus a theoretical interaction with birth control pills, so it’s worth a quick chat with your doctor if you’re on medication.
2. Lemon Balm: Bright, Citrusy, and Easy to Grow
I love lemon balm, but I’ll admit it got a little out of hand my second year. It’s a member of the mint family, and it acts like one.
Best Home Gardens notes that lemon balm can be started from seed either after the last frost or indoors about 5 to 6 weeks before your final frost date, and it should be trimmed right after flowering to keep it from self-seeding everywhere.
- Grow it in a pot to keep the spreading in check.
- Full sun to partial shade, well-drained soil.
- Harvest leaves any time; flavor peaks right before flowering.
- Steep 2 to 5 minutes—it gets bitter fast if you oversteep it.
Lavender and lemon balm together make a fantastic iced tea for summer, according to Clemson Extension, and honestly that combo has become my go-to on hot afternoons.
3. Lavender: Fragrant and Soothing in Every Cup
Lavender is a bit of a diva about drainage. Give it soggy soil and it will sulk, then die, and you’ll wonder what happened.
English lavender (Lavandula angustifolia) is the variety recommended for culinary and tea use, needing full sun and well-drained soil to really thrive.
- Full sun, sandy or well-drained soil—no exceptions.
- Pick flowers before they fully bloom for the best fragrance and flavor.
- Use sparingly in blends; the flavor is strong and can take over.
- Dry in small, loose bundles away from direct light.
My rule of thumb now is a pinch of lavender per cup, mixed with something milder like lemon balm or chamomile. Straight lavender tea, on its own, tastes a bit like drinking a candle, if I’m being honest.
4. Peppermint and Spearmint: The Most Recognized Tea Herb
Mint is the herb everyone already knows, and for good reason. It’s basically impossible to kill, which is exactly why it needs boundaries.
Better Homes & Gardens recommends planting mint in pots to manage its vigorous growth, and positioning the container near the kitchen door for easy harvesting. Mint thrives in full sun to partial shade and prefers rich, moist soil.
- Always grow mint in its own dedicated container.
- Tolerates partial shade and a bit of watering neglect.
- Harvest leaves before flowering for the strongest flavor.
- Peppermint is punchier and cooler-tasting; spearmint is sweeter and milder.
I keep three mint pots going at once because, frankly, one pot near the door disappears fast once you start snipping leaves for iced tea every afternoon.
5. Lemon Verbena: A Fragrant, Tender Perennial
Lemon verbena has, hands down, the most intense lemony smell of any herb I’ve grown. Brush against the leaves and your whole hand smells like a citrus grove for the next hour.
It’s only hardy in warmer zones (roughly 8–10), so most gardeners grow it in a pot and bring it indoors before the first frost.
- Grow it in a container so it’s easy to move indoors for winter.
- Full sun and well-drained soil.
- Harvest leaves throughout the growing season.
- Dries beautifully and keeps its scent for months.
My lemon verbena has survived two winters on a sunny windowsill now, and every spring I move it back outside like it’s coming home from vacation.
6. Calendula: A Bright Annual for Colorful Tea Blends
Calendula is more about color and mild flavor than bold taste on its own. I add a few petals to a chamomile blend mostly because it makes the jar of dried tea look gorgeous.
Clemson Extension lists calendula among the easy annuals for a tea garden, and it’s genuinely one of the most forgiving plants for beginners.
- Easy full-sun annual, great for first-time gardeners.
- Deadhead often to keep blooms coming all season.
- Harvest petals when fully open and dry.
- Blend with chamomile or lemon balm rather than brewing alone.
Just a note: calendula’s traditional topical uses (like salves) are a completely different thing from drinking it as tea, so don’t mix those two ideas up in your head—or your writing, if you’re a blogger too.
7. Holy Basil (Tulsi): An Aromatic Herb With Deep Tradition
Tulsi was new to me a few seasons ago, and I’ll admit I underestimated it at first. It’s got this warm, slightly peppery-sweet flavor that’s totally different from anything else on this list.
Clemson Extension includes holy basil among the annuals and tender perennials suited for a tea garden. It needs consistent warmth and full sun to really produce well.
- Needs full sun and warm conditions to thrive.
- Pinch and harvest regularly to encourage bushier growth.
- Blends nicely with lemon balm or mint.
- Dries well for a year-round supply.
Research on tulsi is still ongoing in a lot of areas, so I try to talk about it as a traditional, aromatic tea herb rather than making any bold health claims about it.
How to Harvest, Dry, and Brew Your Homemade Herbal Tea
Once you’ve got herbs actually growing, the harvesting and brewing part is where a lot of the fun (and a little bit of trial and error) happens.
Clemson Extension recommends never taking more than a third of a plant at once when pruning for tea, and harvesting in the early morning after dew evaporates but before the heat of the day for the highest concentration of flavor.
- Use about 1 tablespoon fresh herb or 1–2 teaspoons dried herb per cup.
- Steep leafy herbs (lemon balm, mint) for 2 to 5 minutes.
- Steep flowers like chamomile for 5 to 10 minutes, or longer for a stronger brew—herbs generally don’t turn bitter the way true tea leaves can.
- Dry herbs at the lowest oven setting or in a dehydrator, then store in an airtight jar.
- Blend two or three herbs together for a custom flavor—chamomile, lemon balm, and a pinch of lavender is my personal favorite.
One thing that tripped me up early on: fresh herbs are less concentrated than dried ones, so you’ll generally need about three times as much fresh material to match the strength of a dried tea blend.
A Beginner-Friendly Way to Start Your Tea Garden
If tracking down seven separate seed packets sounds like a hassle, there’s a shortcut worth mentioning. The Medicinal Garden Kit product page lists chamomile, lavender, and calendula among its 10 included herb varieties—three of the seven herbs covered in this article, right in one collection.
Pair the kit with a few extra packets for lemon balm, mint, lemon verbena, and tulsi, and you’ll have a complete little tea garden without hunting down ten different sellers online.
The product page states the kit includes non-GMO seeds and a digital guide, though I’d recommend confirming current contents and pricing before ordering, since offerings can shift over time.
For a closer look at what’s inside and whether it’s worth the price, this Medicinal Garden Kit review breaks it all down.
Steep Something You Grew Yourself
Chamomile, lemon balm, lavender, mint, lemon verbena, calendula, and tulsi each bring something different to the teapot. Full sun, well-drained soil, and a pot for anything in the mint family will carry you most of the way there.
Harvest in the morning, dry your extras, and don’t be afraid to experiment with blends until you find your favorite combo. That’s honestly half the fun.
Want a head start? You can grab the Medicinal Garden Kit here to plant three of these seven herbs in one go, or check the full review first if you want more details.
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