There is an assumption that tea should come in a dried form and, for convenience, it should be bagged.

	How to make herbal tea Bring a quart of water to the boil in a tea kettle (not the microwave). Put one tablespoon of fresh herb leaves into a teapot and cover with the boiling water. Let the tea brew for 3-5 minutes depending on taste and herb used. Strain and serve in a cup with a slice of lemon or other herbs. For iced tea, make a stronger infusion and strain before cooling. Serve over ice.

While the dry form may be the only option in the winter, herbs growing in the summer can be mixed together or mixed with dried black or green tea and served iced or hot. Sweet herbs such as Stevia can be added to tea as required.

It may not be as convenient as bagged tea, but it makes for terrific refreshments.

Mints are perhaps the most common herb used to flavor drinks. Applemint, spearmint and peppermint each give a different taste, and you can use the flowers or leaves as decorations. To obtain the best flavor from mints and to avoid mint invading the whole garden, remember to grow mint in a pot that is well-watered and out of the hot afternoon sun. Fresh mint leaves can be added to regular iced tea, or try it mixed with one of the lemon herbs such as lemon balm or lemon verbena.

Either mint or the lemon herbs mix well with the leaves of anise hyssop to make a light and refreshing iced tea with lots of flavor. Like mint plants, these herbs do well with some afternoon shade.

The bergamot group of herbs has been used for teas for many generations, and bergamot oil is the basis for the original Earl Grey teas. The fresh leaves can be used for teas, but the bright red flowers of the scarlet monardas will infuse water with an attractive red color as well as flavor. The bergamot leaves give a slightly musty citrus taste to the teas, and leaves and flowers in salads add taste and color.

Fruit-flavored teas can also be made from pineapple sage. This herb produces red flowers in the fall that attract butterflies but also make a colorful addition to salads and teas. The fruity flavor of the leaves goes well in an iced tea, served with crushed ice and the red blossom floated on the top. For teas made before the flower is available, serve with mint sprigs.

A sprig of borage adds a finishing touch to many drinks and looks particularly elegant if the blossom is frozen in ice cubes and floated on pitchers of ice tea or bowls of fruit punch. Borage flowers are bright blue, and the annual herb flowers through most of the summer. Although not a tidy herb, it can be an indispensable addition to many drinks. Traditionally, borage is used to decorate Pimms #1 drink -- a favorite aperitif served at Henley, Ascot and other fine afternoon events -- or anyone's garden on warm sunny days.

For an alternative to traditional lemonade, try lavender lemonade. Make the base syrup according to your own favorite recipe (or even use frozen concentrate). Mix one or two teaspoons of lavender flowers into a pan with a pint of cold water. Cover, and bring slowly to a boil. Remove from the heat and keep covered until cool. Strain the liquid and measure. Add water, if necessary, to make the amount of liquid required for your lemonade recipe. When the lavender water is added to the lemonade base, the liquid turns pink.

As lavender can be overpowering in a drink, start with a small amount and adjust to suit your taste. For an added twist to the lemonade, add a small sprig of rosemary to the lavender (about a 2-inch piece) before bringing to the boil. The subtle flavor of the rosemary blends well with the lavender.

So wander out to the herb patch, gather a handful of leaves and make some tea to enjoy!