You can use the leaves and flowers from your garden herbs to make tea. Chamomile flowers, lemon balm and mint leaves are some of your options for tea brewing. Use the leaves or flowers either fresh or dried, depending on your preference and what is in season.
Snip off the leaves or flowers from the herb plant with a clean pair of garden shears. Avoid cutting off more than half the plant's foliage at one time, as this could kill the plant.
Gather the flower or leaf stems into bunches and tie them together with a string if you want to dry them for use year-round. Hang these bunches upside down in a warm, dry room for two to three weeks, then store them in a tightly sealed bag.
Place 1 tbsp. of fresh herb leaves and flowers or 1 tsp. of dried herbs per each cup of water inside a tea ball. Tea balls are available at most houseware stores. Alternately, place the herbs inside a square of cheesecloth, gather the ends together, then tie the cheesecloth packet closed.
Bring a pot of water to a boil. Place the tea ball inside the teapot, then pour the boiling water into the teapot. Allow the tea to steep for three to five minutes, then remove the tea ball from the teapot.