14 Best Dried Herbs for Tea: Complete Guide to Home Brewing

Drinking herbal tea is a timeless ritual enjoyed for both its flavor and its therapeutic benefits. While fresh herbs are wonderful, dried herbs are more potent, last longer, and are easier to store—making them ideal for year-round tea preparation.

Whether you're looking to relax, boost immunity, aid digestion, or simply enjoy a delicious hot beverage, certain dried herbs stand out for their taste and wellness properties. In this article, we'll explore the best dried herbs for tea, their health benefits, flavor profiles, and tips for brewing them properly.

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1. Chamomile (Matricaria chamomilla)

Flavor: Light, floral, slightly sweet with apple-like notes.

Benefits:

• Promotes relaxation and sleep.

• Helps relieve anxiety and stress.

• Soothes digestive issues and menstrual cramps.

• Anti-inflammatory and mild pain-relieving properties.

Best used for: Bedtime tea, calming anxiety, easing bloating or gas.

Brewing tip: Use 1 tablespoon of dried chamomile flowers per cup. Steep for 5–7 minutes with boiling water.

2. Peppermint (Mentha × piperita)

Flavor: Cool, sharp, and refreshing.

Benefits:

• Eases indigestion and bloating.

• Relieves nausea and headaches.

• Acts as a natural decongestant.

• Improves focus and mental clarity.

Best used for: After meals, cold relief, headaches, afternoon energy boosts.

Brewing tip: Steep 1–2 teaspoons of dried peppermint leaves for 5–10 minutes. Can be enjoyed hot or iced.

3. Lemon Balm (Melissa officinalis)

Flavor: Mild lemony taste with a subtle minty aroma.

Benefits:

• Reduces anxiety and stress.

• Supports sleep and relaxation.

• May improve mood and cognitive function.

• Has antiviral properties.

Best used for: Evening relaxation, stress relief, nervous tension.

Brewing tip: Use 1 tablespoon of dried lemon balm per cup. Steep for 5–10 minutes.

4. Lavender (Lavandula angustifolia)

Flavor: Floral, slightly sweet, with earthy undertones.

Benefits:

• Calms the nervous system.

• Promotes better sleep.

• May ease headaches and tension.

• Supports digestion.

Best used for: Sleep support, anxiety, aromatherapy in a cup.

Brewing tip: Use 1 teaspoon of dried lavender buds per cup. Combine with chamomile or mint for balance.

5. Hibiscus (Hibiscus sabdariffa)

Flavor: Tart and fruity, similar to cranberry.

Benefits:

• Rich in antioxidants and vitamin C.

• Supports heart health and lowers blood pressure.

• Aids liver health.

• Refreshing and cooling effect.

Best used for: Cold teas, immune support, hydration.

Brewing tip: Use 1–2 teaspoons of dried hibiscus petals. Steep 5–10 minutes. Add honey to balance tartness.

6. Rooibos (Aspalathus linearis)

Flavor: Earthy, slightly sweet, and nutty with vanilla undertones.

Benefits:

• Naturally caffeine-free.

• High in antioxidants.

• Supports heart health and digestion.

• May help reduce inflammation.

Best used for: Anytime beverage, especially if avoiding caffeine.

Brewing tip: Use 1 teaspoon per cup. Steep 5–7 minutes in boiling water. Excellent on its own or with milk and honey.

7. Nettle (Urtica dioica)

Flavor: Earthy, green, and slightly grassy.

Benefits:

• Nutrient-dense (iron, calcium, magnesium, vitamins A & C).

• Supports kidney function and detoxification.

• Eases allergy symptoms.

• Anti-inflammatory.

Best used for: Energy, detox teas, nutrient boosts.

Brewing tip: Use 1–2 teaspoons of dried nettle leaves. Steep for 10–15 minutes. Combine with mint or lemon balm for flavor.

8. Lemongrass (Cymbopogon citratus)

Flavor: Citrusy, light, and slightly sweet.

Benefits:

• Supports digestion and relieves bloating.

• Has antimicrobial and anti-inflammatory properties.

• May reduce anxiety and promote relaxation.

Best used for: Post-meal tea, anxiety, immune support.

Brewing tip: Use 1 tablespoon of dried lemongrass. Steep 5–10 minutes. Often combined with ginger or green tea.

9. Ginger (Zingiber officinale)

Flavor: Spicy, warming, and invigorating.

Benefits:

• Aids digestion and reduces nausea.

• Anti-inflammatory and immune-boosting.

• Relieves cold and flu symptoms.

• Increases circulation.

Best used for: Winter teas, digestion, sore throats.

Brewing tip: Use 1–2 teaspoons of dried ginger root. Steep 10–15 minutes. Add lemon and honey for a soothing combo.

10. Rose Petals (Rosa spp.)

Flavor: Mildly floral, sweet, and aromatic.

Benefits:

• Supports mood and emotional well-being.

• Antioxidant and anti-inflammatory.

• Helps with menstrual cramps and skin health.

Best used for: Romantic blends, mood-enhancing teas, stress relief.

Brewing tip: Use 1 tablespoon of dried rose petals. Steep for 5–7 minutes. Combine with hibiscus or lavender for complexity.

11. Tulsi (Holy Basil - Ocimum sanctum)

Flavor: Spicy, slightly clove-like, with a hint of licorice.

Benefits:

• Adaptogenic (helps the body handle stress).

• Supports respiratory and immune function.

• Enhances mental clarity.

Best used for: Stress relief, immune support, focus.

Brewing tip: Use 1 teaspoon of dried tulsi leaves. Steep 5–10 minutes. Combine with ginger or mint.

12. Fennel (Foeniculum vulgare)

Flavor: Sweet and slightly licorice-like.

Benefits:

• Eases bloating, gas, and indigestion.

• Supports hormone balance.

• May improve milk production in nursing mothers.

Best used for: After-meal tea, digestive comfort.

Brewing tip: Crush 1 teaspoon of dried fennel seeds before steeping for 7–10 minutes.

13. Calendula (Calendula officinalis)

Flavor: Mild, slightly bitter and peppery.

Benefits:

• Anti-inflammatory and wound-healing.

• Supports skin health.

• May aid digestion and immune function.

Best used for: Skin and gut healing teas.

Brewing tip: Use 1 tablespoon of dried calendula petals. Steep for 10 minutes. Can be combined with chamomile or nettle.

14. Elderflower (Sambucus nigra)

Flavor: Delicate, floral, and mildly sweet.

Benefits:

• Supports respiratory health.

• Reduces cold and flu symptoms.

• Anti-inflammatory and immune-boosting.

Best used for: Cold and flu season, allergy support.

Brewing tip: Use 1 tablespoon of dried elderflowers. Steep for 5–10 minutes. Often paired with yarrow or peppermint in immune blends.

Blending Ideas: Tea Combinations That Work

• Calm & Sleep: Chamomile + Lavender + Lemon Balm

• Digestive Ease: Peppermint + Fennel + Ginger

• Immune Boost: Elderflower + Ginger + Tulsi

• Detox & Cleanse: Nettle + Calendula + Lemongrass

• Romantic Mood: Rose Petals + Hibiscus + Lavender

• Morning Wake-Up: Rooibos + Lemongrass + Ginger

These combinations not only taste great but also amplify the herbs' effects.

How to Properly Brew Dried Herbal Tea

1. Use fresh, filtered water – Always start with cold, clean water.

2. Measure accurately – Typically 1–2 teaspoons of dried herbs per 8 oz cup.

3. Boil water – Use boiling water (around 200°F/93°C) for most herbal teas.

4. Steep covered – Keep a lid on your cup or teapot while steeping to trap essential oils.

5. Steep long enough – Herbal teas usually require 5–15 minutes to extract full flavor and benefit.

6. Strain and enjoy – Use a fine mesh strainer or tea infuser.

Storage Tips for Dried Herbs

• Keep herbs in airtight containers (preferably glass jars).

• Store in a cool, dark place away from moisture and sunlight.

• Label with names and dates to keep track of freshness.

• Use within 6–12 months for best potency and flavor.

Conclusion

Dried herbs are a powerful and convenient way to enjoy the rich flavors and healing benefits of nature through a simple cup of tea. Whether you seek relaxation, digestion support, a mood boost, or immune strength, the right herbs can become your daily allies.

By choosing high-quality dried herbs and experimenting with blends, you can craft teas that support your health and delight your senses. With just a little practice, home-brewing herbal tea becomes an enjoyable, grounding ritual that connects you to ancient healing traditions and modern well-being.

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Alex Assoune (MS) is a global health and environmental advocate. He founded Panaprium to inspire others with conscious living, ethical, and sustainable fashion. Alex has worked in many countries to address social and environmental issues. He speaks three languages and holds two Master of Science degrees in Engineering from SIGMA and IFPEN schools.