The cool minty, citrus flavor will assist you with the discomfort associated with allergy season.

1 part peppermint
1 part spearmint
1 pat lemongrass leaves
1 part lavender flowers
1 part red clover
1 part nettle
1 part yerba santa
1 part eyebright
1 part calendula
1 part fennel seeds
A pinch of stevia herb

Place all herbs in a tea ball and place them in your nicest or favorite cup or mug, and cover with boiling water, steep for 10 minutes.
Remove tea ball, add sugar or honey to taste. Enjoy.

Using herbs from your garden could provide you with all year round supply. They have a better aroma and they can be free from any chemicals. The following are some tips to dry and keep herbs for later use.

* Cut good, clean springs from the plants.
* Shake off gently to get rid of any bugs or loose soil.
* Take away any dry or moldy leaves and remove any flower clumps - if any. Put any clippings around the plant they are good fertilizer.
* ONLY if needed, rinse and then shake off well excess water, even pat dry a bit with paper towels. Lay out on a table to air dry. Damp herbs might turn moldy and rot.
* If the twigs are too long, clip in half to fit into a paper grocery bag. Tag and date the bag so you recognize what is in there and when you stored them. Be certain the herbs are not crowded together inside the bag.
* I frequently save myself a lot of work by picking off the leaves from the stalks while they are still fresh. By holding it by the top of the sprig, you could strip the leaves down the stem. It works well with most herbs. Work the opposite way when herbs are dry to avoid any of the small toughened bits of stem.
* Place them in a dry, well aired room.
* Check every a couple of days to see how dry the herbs are getting. Place your hand in and scrunch them up a little to make certain there are no damp spots.

Once herbs are old-dry, you can stack them away. Crush them by utilizing a clean board and a large glass bottle or a mortar. Remove any unwanted bits and little sticks. Then just place the dried crashed leaves in old spice jars, or any other cleaned small jars (reuse everything whenever you can!) and store in a dark cool place.

Sweet Bay is an evergreen, shrub-like tree. It is a native of the Mediterranean region belonging to the Laurel family Lauraceae. The genus includes three species: Laurus novocanariensis, Laurus azorica and Laurus nobilis. Sweet Bay is also known as Bay Laurel, True Laurel or Grecian Laurel. It is the source of the seasoning (herb) Bay leaf. It was used particularly by the ancient Greeks for making Laurel wreaths to honor athletes, soldiers and poets.

Bay Laurel generally grows 1-3m in height but can reach up to 15m in his native Mediterranean region. Leaves are shiny, aromatic, leathery, dark green. Flowers are small yellow produced in clusters in spring, followed, on the female plants, by shiny black or purple berries.

Sweet Bay grows best in partially shaded area, though will withstand full sun, in rich well-drained soil. It is an ideal herb for tubs and large pots (40-45cm). In cooler regions bring indoors in winter. Propagation is by seeds or cuttings. Seeds are slow to germinate and often rot. Cuttings from semi-hard, green tip shoots in summer will root in 6-7 months.

Oil pressed from the berries was once a popular liniment for arthritis and sore muscles; it is used today in perfumes, candles and soaps. Pick leaves fresh as required. Drying of leaves should take place in a dark dry room to ensure retention of color. Their principal use is culinary and they are one of the principal ingredients of bouquet garni.