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The Etiquette of Afternoon Tea
Afternoon Tea
Tea Herbs From Your Garden
The concept of tea herb garden gives you a picture of a tranquil, beautiful garden that you can spend the rest of the afternoon in, sipping a hot cup of tea with family and friends. Or you might think about a garden full of herb for tea. Fact is, tea herb garden can be any of this. However, people usually have a tea garden without herbs growing on the portion where they drink tea. They get their herbal tea from other part of the garden.
The garden has always been a place of relaxation and get away for most people. Family and friends have gathered here in the afternoon to sip tea, eat pastries and chat with each other. This haven can be made more attractive by putting fences, hedges. If you do not have any of these, you can arrange potted plants around the designated area to serve as fence. Adding some tables and chairs should complete your tea garden set up.
Another concept of tea herb garden is all about herbs for tea. When you are more interested in raising herbs for tea, know the kind that you want. Peppermint has been popular among many people. It has a cool, refreshing taste that is also known to alleviate stomach problems. Good thing about this plant is, it is quite easy to grow, and if you want to contain it, better plant it in a container. It can live under full sunlight or a partially shady area. Peppermint leaves are used as tea. Lavender is yet another favorite with its slight sweet fragrance and calming effect. This herb is often used to relieve pain and soothe stress. The purplish long flowers are the ones used for tea. Chamomile works similarly as lavender, as it also has a calming effect, and even used to cure insomnia. It has a sweet hint of apple and is commercially used as tea. The flowers of this herb are made as tea concoction. Lemon verbena tastes like lemon with an energizing twist. The piquant flavor of its leaves make a fine tea to drink. Rosemary has long been sought to treat emotional depression. It can also help correct any blood circulation problems.
Your herbal tea is best harvested in early morning when there is no more dew on herbs, but the sun is not up so strong to evaporate the essential oil. Crush the part of the part of the herb that you will use for tea to squeeze out the essential oil. Be sure not to do this if you do not have any plans in making tea yet. The essential oil will be lost before you get to use them. When using fresh leaves or flowers, add 3 teaspoons to a cup of water. When using dried herbs, a teaspoon of herbs to a cup of water will do the trick. Soak for about 5 minutes to really drain out the flavor and needed nutrients.
If you want to experiment with herbs and combine them, you can do so. Basic rule is, if the herbs smell good together, they will probably taste good together. You can also add some fruit juices for more delicious taste.
Growing tea herbs is but one purpose of herb gardening, others include culinary use, natural beauty, pest control in your garden, and many more. Herb gardening is good for your spirits, helping raise you vitality. Find out more about succeeding at herb gardening with Mike Jacovelli at SuccessHerbGardening.com.
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Frequently Asked Questions...
Afternoon tea?
Looking to make some kind of snack-like food that can be served for an afternoon tea. Nothing to heavy, but something to tie you over. Something like a chip/dip or deviled eggs. You know what I mean? Any ideas?
Answer:
CUCUMBER TEA SANDWICHES
3 cucumbers, peeled and sliced thin (seedless are great)
8 oz. cream cheese, softened
1 pkg. "Hidden Valley Ranch" dressing mix
1/2 C. mayonnaise
1/4 C. sour cream
Loaf of cocktail rye bread
Dill weed for garnish
Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a tsp. of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.
SQUASH APPETIZER CUPS
1-1/2 c. shredded zucchini
1-1/2 c. shredded yellow summer squash
1/2 c. diced onion
1/4 c. parmesan cheese
1/4 c. Colby cheese
1/4 tsp. dried parsley
1/2 tsp. dried marjoram
1 clove garlic, minced
1 c. biscuit baking mix
1/2 tsp. seasoned salt
Pepper
4 eggs, lightly beaten
1/2 c. vegetable oil
In a large skillet, saute the zucchini and squash over medium heat for 10 minutes. Transfer the squash mixture to a small bowl and add the onion, cheeses, parsley, marjoram and garlic. In a large bowl, combine the biscuit mix. Add seasoned salt and a dash of pepper. Mix. Stir in the eggs and oil just until combined. Fold into the squash mixture. Fill greased miniature muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve warm. Makes about 3 dozen.























