Many flowers are not only beautiful, they're edible. From candied violets to fried squash blossoms, flowers can offer variety and flavor to meals. Flowers also make fragrant and tasty teas. In some cases, tea made from flowers even has purported medicinal qualities. Jasmine, roses, chrysanthemums, hops, violets, hibiscus and many other blossoms can be used to make teas. Mixing flowers with herbs can result in even more varieties of delicious teas.
Choose the variety of flower you want to use for your tea. Clover and dandelion blossoms taste sweet, while chamomile, hops and passion flowers induce relaxation. If a flower is edible, you can use it to make tea. Always use blossoms from areas of the garden that have never been sprayed with pesticides.
Collect flower blossoms and spread them on a tray or newspaper to dry. Strip off any green parts and stamens, leaving the petals. When dry, store the petals in a glass jar.
Use a single variety or a mixture of several varieties of blossoms. Spoon about two tablespoons of petals into a cup. You may also spoon the petals into a tea ball or reusable tea bag.
Pour boiling water over the dried blossoms. Allow the tea to steep for three to five minutes.
Strain out the flower petals or remove the tea ball or tea bag. Add sugar or honey to taste.