Whether you’re cold, not feeling well, or simply in need of a little comfort, there’s almost nothing better than a warm cup of tea. Now imagine stepping outside your door and mixing your perfect blend. When you keep these surprising plants in your garden, you don’t have to imagine. 

Lavender, lemon balm, pineapple sage, hibiscus, rose hips, bergamot, and chamomile are all plants that can thrive both in your garden and in your brew. 

Above, The Cottage Peach (@thecottagepeach) on TikTok shares her favorite tea plants and how to harvest them. Below are my favorite plants for a heavenly cup of tea. I keep Egyptian chamomile in my cupboard at all times, but this is the first year I’ll plant the flower to harvest on my own.

1. Lavender (Lavandula angustifolia)

This Mediterranean evergreen shrub needs full sun and stays compact, typically reaching up to 20 inches tall and 12 inches wide. For tea, only the flower buds are used. The leaves aren't used for brewing, so strip just the buds from the stems. They produce a delicately floral, slightly sweet cup.

Brewing tip: Steep buds in just-boiled water, but don't over-steep. A longer steep can turn the flavor bitter, so stick to a shorter infusion for the best taste.

2. Lemon Balm (Melissa officinalis)

A bushy perennial in the mint family, lemon balm grows 24 to 36 inches tall and thrives in partial shade alongside other garden herbs, with wrinkled, toothed leaves on square stems that can reach up to three feet. The leaves carry a bright lemon-mint flavor and are what you'll use. The tea has a brisk, tart, lemony taste.

Brewing tip: Steep fresh or dried leaves for 5–10 minutes, stirring as the color deepens, then sweeten or serve hot or over ice.

3. Pineapple Sage (Salvia elegans)

This fast-growing salvia wants full sun and can get large; plan for it to reach 4 to 5 feet tall, or grow it in a large container if space is tight. Both the leaves and the scarlet flowers are edible; the flowers have a sweet, fruity flavor with a hint of mint and spice, while the crushed leaves smell distinctly of pineapple. 

Brewing tip: Fresh leaves need a longer steep, around 20 minutes, while dried leaves only need 5–10 minutes.

4. Hibiscus (Hibiscus sabdariffa)

A tropical, sun-loving shrub native to West Africa, hibiscus, grown for tea, is a member of the mallow family that can reach two to three meters (six to ten feet) tall. You want the calyx, the fleshy pod left behind after the flower drops its petals, which dries into a deep reddish-purple and steeps into a sour, vibrant tea. 

Brewing tip: Steep the dried calyces in boiling water for 5–7 minutes, hot or iced.

5. Rose Hips (from shrub roses and old garden roses, Rosa spp)

Rose hips are the fruit left behind after a rose's petals fall, and they mature in late summer or early fall and can be burgundy, scarlet-red, orange, or golden-yellow. Ripe hips taste floral and slightly sweet with a distinct tang, often compared to a cross between tart apple and plum, and the whole hip (fresh or dried) is used. 

Brewing tip: Steep covered for 15–30 minutes by mashing the hips first to help them steep faster, then strain.

6. Bergamot / Bee Balm (Monarda didyma)

Not to be confused with the citrus that flavors Earl Grey, this North American native is a clump-forming perennial that blooms in summer, growing 2 to 4 feet tall in full sun. Both the leaves and flowers are used. The flavor is reminiscent of bergamot orange, which colonists reportedly turned to after the Boston Tea Party. 

Brewing tip: Steep torn leaves (and flowers, if using) for about 10 minutes, adding honey to taste.

7. Chamomile (Matricaria chamomilla or Chamaemelum nobile)

German chamomile is an annual that grows two to three feet tall with fruit-scented flowers from late spring through early fall, while Roman chamomile is a low, spreading perennial groundcover. Only the flower heads go into tea, and, when steeped, the blossoms smell of freshly cut apples and produce a golden cup with a sweet, floral finish. 

Brewing tip: Use 1 tablespoon dried flowers (or 2 tablespoons fresh) per cup and steep for 5–8 minutes.

Safety Note

You should only harvest untreated, pesticide-free plants, use small amounts, and check with your doctor if you’re pregnant or taking medication. Certain herbals can interfere with your health, so you want to make sure you’re clear to drink them.

• Lavender is not recommended for anyone pregnant or for prepubescent boys. 
• Rose hips contain fine internal hairs that are irritating if ingested. Strain them thoroughly through cheesecloth or a fine mesh before drinking. 
• Chamomile can aggravate ragweed allergies. 

Time To Grow

These six plants are just the beginning of your future tea garden. There are plenty more you can grow to expand your blends. 

They can go in the ground or containers, making them renter-friendly. This means you can have the dreamy tea garden you’ve always wanted, no matter where you live. So, what are you waiting for? It’s time to start planting.