Camomile
Camomile, known for its soothing qualities, has small feathery leaves and pretty, daisy-like white flowers.
When/how to grow:
Sow seeds in spring in a pot on your windowsill. Once germinated, plant outside in a sunny, sheltered spot – blooms from June to October.
Preparation:
When it reaches around 10cm tall, give it a "hair cut". Use the flowers and leaves to make your tea (about a teaspoon) or dry the flowers, and save to use later. Infuse in hot water for five minutes.
Mint
Zingy and refreshing, mint also aids digestion.
When/how to grow:
This is a perennial plant that is good to plant in a container as it can spread easily. It dies back in winter but starts to re-emerge in spring. Spearmint and peppermint are best for tea.
Preparation:
Pick sprigs and infuse in boiling water. Or you can cut and dry the leaves ahead, using around 1 teaspoonful, and make your own bags with small squares of muslin tied with cotton.
Bergamot
A member of the mint family, with leaves that have a citrus flavour.
When/how to grow:
Sow indoors in spring or outdoors after frosts in pots. Thin out the seedlings and grow in full sun or partial shade, and avoid over-watering.
Preparation:
Aromatic and revitalising, the leaves can be used to flavour black tea – add one tablespoon of bergamot to the pot and infuse for five minutes.
Ginger
Known for its anti-nausea properties, ginger is a tropical, red flowering plant.
When/how to grow:
Grow indoors, or outdoors in a warm sheltered position, as an annual plant. In spring, buy root ginger, plant a "finger" in a small container of compost. Keep warm and moist on a sunny sill and transfer to bigger pot as the plant grows. In autumn, let it dry out and lift out the roots.
Preparation:
Put a slice of ginger root in a mug of boiling water and infuse for five minutes.
Fennel
With its distinctive anise flavour, this tall, willowy herb has an attractive flower. When dried, the seeds have a stronger flavour.
When/how to grow:
Can be grown from seed or bought at garden centres. Fennel tends to grow high – up to 1.5 m – so best to keep at the back of a border; likes plenty of sun and water. The plant goes to seed at the end of summer so best to let them dry on the plant and collect in the autumn.
Preparation:
Crush 1-2 teaspoons of seeds and infuse with boiling water.