Herbs are best harvested on a sunny morning after the dew has dried from the leaves. That's when the flavor is at its peak. But if that isn't convenient for you, afternoon or evening will work also. If you harvest your herbs often, they'll grow big and bushy, providing even more for the next harvest. If you're having a big harvest, then cut the plants down by a third or a half, just as long as you leave several sets of leaves at the base.

You can preserve your herbs by hanging them upside down in small bundles, spreading them on drying racks or screens, or in a dehydrator. Slow drying is best and the humidity should be kept low. If you're hanging them or drying them on racks or screens, put them in a dark place with lots of air circulation. When the leaves are crisp, they are ready.

Strip the dried leaves from their stems, put them (and the flowers if applicable) loosely in a glass container. Don't crush them until you're ready to use them as crushing causes the flavor and aroma to disappear more quickly. Store your jars in a cool, dark place away from heat (heat will weaken the flavor and storage quality). Check after a few days to make sure there isn't any condensation in your jars. And then, enjoy!

Let's talk about some of the more popular herbs for teas:
CHAMOMILE. This herb is treasured for being one of the relaxing herbs. It is a common ingredient in the "night time" teas. There are two different kinds of chamomile that can be grown: Roman and German. Roman chamomile is the stronger of the two but the German has more flowers, thus more harvests. Both kinds of plants like full sun and will tolerate most soils as long as they drain well. For tea, harvest the golden flowers any time the white petals appear. You can dry these easily in a closed paper sack.

ANISE HYSSOP. Many people call this herb licorice mint, even though it really isn't a mint at all. The tall spikes of purple-blue flowers are quite beautiful in the garden and are greatly loved by honey bees. The plants are hardy for our zone and grow to about 3-4' high. Anise re-seeds easily but isn't invasive. It prefers full sun and a rich soil and is easily grown from seed. You can harvest both the leaves and flowers of this plant for delicious licorice-flavored tea.

LEMON VERBENA. This is the best tea when you want that wonderful fresh, lemony scent. These leaves are used in invigorating teas. For our area, this plant is an annual unless you bring it indoors for the winter. It likes full sun, protection from wind, and rich, moist, well-drained soil.

PINEAPPLE SAGE. This sage really does smell like pineapple and makes excellent hot or sun tea. Even though the flowers are edible, use the leaves for tea. This sage is beautiful in your garden with its gorgeous red tubular-shaped flowers but, unfortunately, it is an annual in our area.

BEE BALM. This herb makes a naturally sweet tea and is known as the Oswego tea plant (named after the first botanist who collected it). Our early American settlers drank this tea and it was, in fact, the drink of choice after the Boston Tea Party made "real" tea scarce. Most of us know this plant as bergamot and the beautiful red, pink, or white flowers look wonderful in the garden and attract both bees and hummingbirds. It is hardy for our area and enjoys fairly rich, moist soil that is slightly acidic. These plants like full sun to partial shade here in the north. Watch for powdery mildew in hot weather and if you see it, don't use it for tea. You can use both the leaves and flowers for tea but if you leave the flowers behind the hummingbirds and bees will thank you for it! Also, use the young leaves as the older leaves may give a bitter aftertaste.

ORANGE MINT. Orange mint has a delightful citrusy fragrance and flavor. One of the nicest things about this plant is that it isn't as invasive as most mints. If you're worried, plant it in a container. This mint likes partial to full sun, fairly rich soil, and lots of water. It usually grows about 2 feet tall and you harvest the leaves for your teas. It is also very pretty in the garden as it has purple-tinged leaves and mahogany stems.

Pat Diaz lives on six acres near Dworshak Reservoir where the snow is rapidly melting. By press time she expects to even be able to see the dirt! Turkeys are strutting around and soon there will be fawns, baby squirrels, and other adorable critters on the scene.