The Farm really is in full swing now, harvesting and selling lettuce, turnips, beets, cabbage, kale, kohlrabi, onions, snow peas, and sugar snap peas! It’s so exciting seeing things that I’ve planted now going to market.
Another amazing thing is that it’s already week twelve of the semester. I’ve never felt that a semester has gone by faster than this one. As we are way more than half way through, I’m starting to see how my internship’s project will wrap up. It’s turning out a little bit different than what I had imagined, but that’s how these things will go sometimes.
So the original idea was to grow a permaculture garden of plants that could be made for tea. As of right now the only thing that will be ready to make into tea in my plot is the chamomile. However, there are other things at the farm I can use with my chamomile to make a tea blend. Hopefully the fruit of my internship will be a ready to brew loose leaf herbal tea blend, with some instructions as to how to brew it.
The three plants used in this blend will be chamomile, anise hyssop, and mint. In my next few blog posts I will give a profile of the hyssop and the mint, and some tea brewing instruction.
The harvest and preparation of these three has been pretty simple. You just pick the part that you use for tea (leaves for mint and hyssop while the flowers for chamomile) and dry them so they can be stored for long periods of time before using. For some I have used a dehydrator that’s at the farm, and for others I have put the oven on the lowest temperature and kept the door open. Both methods have worked well.
Right now the herbs are being kept in paper bags, but when I’m ready to put them together in a final blend I’d like to have a nice opaque container for them. It’s best to keep tea stored away from light so that it will last as long as possible.
That’s where we are now! Again, I can’t believe it’s already week twelve. Hang in there, y’all!