Grow Your Own Herbal Tea Garden

Grow Your Own Herbal Tea Garden

The Herbal Tea Garden was designed by MyPatriotSupply as a collection of natural herbs that are favorites of herbal tea lovers everywhere! 

The Herbal Tea Garden contains only the highest quality heirloom herb seeds. They are 100% Non-GMO, open-pollinated and placed in specially sealed packets allowing for longer storage than is typically possible with herb seeds. 


The Herbal Tea Garden comes with the following features:

• Convenient resealable durable metal storage can
• E-Z Lock resealable, reusable triple-layered foil seed packets
• 8 different varieties of easy-to-grow herbs!
• Seeds are open pollinated and can be grown, harvested, and replanted endlessly
• Dried & sealed airtight for longer seed shelf life
• Varieties selected are zone-friendly to most all areas!

Your Herbal Tea Garden seed order comes with:

Anise Hyssop - 120+ Seeds/packet

Anise hyssop makes a delightful addition to mixed herbal teas and a fine tea all to itself. It has a delicate anise or licorice flavor. The tea is naturally sweet, so extra sweetener is not necessary. In fact the tea is so sweet that it can be used to sweeten other foods. Folklore medicine employed anise hyssop herbal tea to treat colds, coughs and fevers, and to strengthen a weak heart. 

Wild Bergamot - 250+ Seeds/packet

The Oswego Indians first introduced wild bergamot to American colonists during the time of the Boston Tea Party. Wild bergamot replaced the tea that was thrown into the Atlantic ocean. The fresh or dried leaves are brewed into a refreshing aromatic and medicinal tea. 

Chamomile - 250+ Seeds/packet

Chamomile makes a pleasant aromatic tea with a fruity flavor, enhanced by sugar or honey. The gentle, calming qualities of Chamomile tea make it an ideal after-dinner or bedtime tea. A popular tea for those looking for mild relief from stress. 

Lemon Balm - 400+ Seeds/packet

Fresh leaves burst of lemon when squeezed. A truly delightful tea made from the dried leaves is our favorite anytime tea as it both stimulates the heart and calms the nerves. Fresh chopped leaves are also interesting in salads, soups and stews. 

Lemon Mint - 900+ Seeds/packet

The bright, refreshing citrus tones of Lemon Mint make this tea a refreshing pick-me-up morning, midday or evening. Beautiful lavender flowers are a favorite of butterflies and hummingbirds.

Peppermint - 100+ Seeds/packet

Peppermint tea is well known for helping upset stomachs. Great tasting tea!

Echinacea - 130+ Seeds/packet)

Echinacea leaves, flowers and roots can be used in herbal teas, the taste of which is improved by blending with peppermint or orange rind. Stevia and honey are natural sweeteners that go well with Echinacea tea. 

Catnip - 250+ Seeds/packet

Catnip tea helps relax the mind and induces good sleep at night. 

Homemade Salad Dressing Recipes

Here are four homemade salad dressing recipes for you to try.

Homemade Salad  Dressings

RANCH DRESSING

DRY MIX: (makes 1-3/4 cups)

1/8 C Fresh Ground Pepper

3/4C Parsley Flakes

1/4C Garlic Salt

1 Tablespoon Kosher Salt

1/8C Granulated Garlic

3/8C Granulated Onion

1 Tablespoon Dill Weed

DRESSING MIX: (makes 28 ounces)

1C MAYONNAISE

1C BUTTERMILK

3/4C SOUR CREAM

½ TEASPOON LEMON JUICE

1 TABLESPOON DRY MIX

HONEY MUSTARD SALAD DRESSING

• 12 ounces dijon mustard
• 2/3 cup honey (if you like it sweeter feel free to use more)
• 3/4 cup olive oil
• 5 tsp lemon juice
• 1-1/2 tsp garlic powder
• 3/4 tsp pepper

There are a couple ways to do the mixing here: toss all of the ingredients into a bowl and whisk into oblivion until everything is silky and smooth. OR you can toss it all in a mason jar, stir lightly with a fork, and then shake until smooth and silky.

FRENCH SALAD DRESSING

1 cup corn oil

1 cup ketchup

½ cup sugar

¼ cup white vinegar

¼ cup water

1 teaspoon garlic salt

1 teaspoon black pepper

¼ teaspoon salt

Put all ingredients in a blender or food processor and blend until well mixed.

Thousand Island Salad Dressing

1-1/2 cups mayonnaise

3 oz. ketchup

3 tablespoons white vinegar

6 teaspoons sugar

6 teaspoons sweet pickle relish

3 teaspoons finely minced onion or onion powder

3/8 teaspoon salt

3 dashes pepper

Put all ingredients in a blender or food processor and mix well. 

Dressings will keep up to three months in the refrigerator 

8 Make ahead freezer breakfast meals

Now that we are more that half way through January it is time once again for me to get more organized with my food storage...I found these eight delicious make ahead breakfast freezer meals to start stocking my freezer with. 

Hash Browns, Sausage, Bacon and Eggs.

Ingredients:

• 1 (2 1/2 lb) package frozen hash browns, shreds
• 1 cup butter, melted
• 4 cups shredded jalapeno pepper cheese
• 4 cups shredded cheddar cheese
• 12 sausage links, cooked and diced (1 pound)
• 16 slices bacon, cooked and diced (1 pound)
• 2 cups milk
• 18 eggs
• salt and pepper
• crushed red pepper flakes, and
• dried onion, to taste

• Directions:

  
  

  1. 1
     Preheat oven to 425 degrees.
  2. 2
     Spray 2 9x13 inch pans with cooking spray.
  3. 3
     Place half of hash browns into each pan, press to the bottom forming a crust.
  4. 4
     Drizzle half of melted butter over each dish.
  5. 5
     Bake for 25 minutes.
  6. 6
     Remove from oven, reduce temperature to 350.
  7. 7
     Put half of the chopped meats, and cheeses on the "crusts" in each pan.
  8. 8
     Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
  9. 9
     Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
  10. 10
      Pour half the egg mixture over each pan.
  11. 11
      Bake for 35 minutes.
  12. 12
      Let it stand for about 15 minutes before you put it in containers to freeze.
  13. 13
      Reheat a 3/4 cup serving for 3 minutes on high.
  14. 14
      This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.
  
  

Sausage Breakfast Muffins 

Ingredients:

• 2 lbs chorizo sausage or 2 lbs bulk breakfast sausage
• 4 cups Bisquick
• 2 cups cornmeal
• 6 eggs
• 3 1/2 cups milk
• 3 cups shredded cheese
• 
  
• 
  

Directions:

1. 1
   Line muffin tins with paper liners, and set aside.
2. 2
   Fry, crumble and drain sausage.
3. 3
   Preheat oven to 375 degrees.
4. 4
   Mix together bisquick, cornmeal, eggs, and milk.
5. 5
   Add drained sausage, and cheese, and stir well.
6. 6
   Ladle the filling into the prepared muffin tins, filling almost to top.
7. 7
   Bake for 11-15 minutes.
8. 8
   Allow to cool completely.
9. 9
   Store in freezer in a large airtight container.
10. 10
    Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
11. 11
    Microwave on high for approx 90 seconds.

Breakfast Bagel Sandwiches 

Ingredients:

• 12 miniature bagels (whole wheat or white)
• 1/2 cup butter
• 12 pieces bacon (fried crisp and cut in half)
• 12 eggs
• 1 cup cheddar cheese, grated (or your favourite kind)

• Directions:

  1. 1
     Slice each bagel in half.
  2. 2
     Lightly butter each side.
  3. 3
     To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
  4. 4
     On the bottom half of the bagel place cooked egg.
  5. 5
     Top each egg with approximately 1 Tablespoon grated cheese.
  6. 6
     Stack bacon on top.
  7. 7
     Complete sandwich with top of bagel.
  8. 8
     Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
  9. 9
     To serve, remove 1 bagel sandwich from bag and remove wrapping.
  10. 10
      Place upside down in microwave and heat for 30 seconds.
  11. 11
      Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.
  12. 
      

Breakfast Burritos

Ingredients:

• 12 eggs, beaten
• 1 lb bulk sausage, cooked (or crumbled links)
• 1/2 cup chunky salsa (your choice of heat)
• 2 cups cheddar cheese, shredded
• 24 flour tortillas (you can also use whole wheat)

Optional Ingredients

• 1 green pepper, finely diced (optional)
• 6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
• jalapeno, slices (optional)
• 1 (4 ounce) can chopped green chilies (optional)
• 1 -2 garlic clove, finely minced (optional)
• 1 onion, finely diced (optional)
• 1 tomato, peeled and chopped (optional)
• 2 green onions, sliced with tops (optional)

• Directions:

  1. 1
     Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
  2. 2
     Warm tortillas in microwave 20-30 seconds or until warm and flexible.
  3. 3
     Place 1/2 cup egg mixture into tortilla; roll burrito-style.
  4. 4
     Freeze burritos in single layer on lightly greased cookie sheet.
  5. 5
     When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
  6. 6
     TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
  7. 7
     Wrap in a paper towel.
  8. 8
     Cook in microwave until heated through (about 2 minutes).
  9. 9
     Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

Quiche in a Bag 

Ingredients:

• 1 cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc)
• 3/4 cup vegetables (thawed chopped spinach, broccoli, chopped green pepper)
• 1 cup cheese, shredded
• 1/4 cup onion, diced
• 2 cups milk
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Tabasco sauce (use 1 tsp for a spicier kick)
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder

• Directions:

  1. 1
     Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
  2. 2
     With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
  3. 3
     Pour into the bag with the meat/vegetable mixture.
  4. 4
     Seal and freeze.
  5. 5
     To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
  6. 6
     Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.
  7. 7
     Cool about 5 minutes before serving.

French Toast Sticks

Ingredients:

• 2 eggs
• 1/2 cup icing sugar
• 1/4 cup milk
• 2 tablespoons maple syrup
• 1 teaspoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 8 slices white bread, each cut into 4 strips
• 3 tablespoons butter

Directions:

1. 1
   In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
2. 2
   Dip each bread strip into the egg mixture, coating completely.
3. 3
   In a large skillet, melt 1 tablespoon butter over medium heat.
4. 4
   Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
5. 5
   Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
6. 6
   To serve: reheat in the oven, toaster oven, or microwave until heated through.

Mini Cinnamon Twists



Ingredients:

• 1 cup sugar
• 1 tablespoon cinnamon
• 4 (8 count) cans crescent rolls
• 5 tablespoons butter, melted
• 64 mini marshmallows
• 1 cup icing sugar
• 2 tablespoons milk

• Directions:

  
  

  1. 1
     Preheat oven to 375°F.
  2. 2
     Spray a baking sheet with no-fat cooking spray.
  3. 3
     Mix sugar with cinnamon in a small bowl.
  4. 4
     Separate dough into triangles.
  5. 5
     Cut each triangle in half, lengthwise.
  6. 6
     Brish each triangle with melted butter.
  7. 7
     Sprinkle with cinnamon-sugar.
  8. 8
     Place a marshmallow and the wide end of each triangle.
  9. 9
     Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal.
  10. 10
      Place twists on prepared baking sheet, seam side down about 2in apart.
  11. 11
      Bake for 10 minutes or until golden brown.
  12. 12
      Blend icing sugar with milk in a small bol.
  13. 13
      Drizzle over warm twists.
  14. 14
      Please also try this without the marshmallows, just a yummy with a little less sweetness!

Pancakes 





Ingredients:

• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons unsalted butter, melted
• 2 cups flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt

• Directions:

  
  

  1. 1
     In a mixing bowl, beat eggs until fluffy.
  2. 2
     Add milk & melted butter.
  3. 3
     In another mixing bowl, mix together all the dry ingredients.
  4. 4
     Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
  5. 5
     Heat griddle to high (or 400 degrees). Grease griddle with butter.
  6. 6
     Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
  7. 7
     When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
  8. 8
     Top with pat of butter & syrup, and enjoy!
  9. 9
     (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).