During the summer I collect and dry these herbs and flowers - as completely as possible to preserve the aromas. As soon as they are dry they are packed well, e.g., in zip freezer bags or glasses or something and stored in a cool / dry place. In autumn, when the tea season starts and the soul demands some sun and color, it is time to mix. I strip the lemon balm leaves from the stalks and roughly crumble them. Not too fine, so that not too much aroma is lost - just so that they can be mixed well with the rather small flowers (leaves). It doesn`t matter if you take / have a little less or a little more of a flower variety - the most important aromatic carrier is the lemon balm anyway. Then pack and store the finished mixture well again.
For the tea, brew about 3 tablespoons of the mixture with about 500 ml of water and let it stand covered (!) For about 5-8 minutes. Then strain off - and enjoy the flowery greeting from summer.
If you like and have, you can also use sunflower petals, evening primrose blossoms, red clover blossoms, corn poppy blossoms, a little (!) Lavender or something - but it is nice if each of the four main color directions (white, yellow / orange, red and blue / purple) at least one type of flower is included. And lemon balm, as the main aromatic carrier, should make up a little more than half.
Packed in pretty bags or glasses, this tea also makes a nice gift - flower greetings with a difference.
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