Garden Water…Herbal Infusions and Flavors

No matter the season, there’s always work to be done in the garden. Seasonal challenges many times involve weather related temperature extremes serving as the determining factor. In north central Texas, we typically get socked in with sweltering temperatures mid June to early September. This week is no exception. The forecast is for temperatures over 100°. Our weather forecasters have advised caution for any type of outdoor activity. Staying hydrated is of supreme importance as we are reminded to drink lots of water. 

While doing those garden chores, how about some fresh ideas using herbal infusions to flavor your water? Easy to make and so refreshing, follow these simple steps for a cool thirst quencher:

Select the fruits, vegetables and herbs of your choosing

Give everything a gentle wash

Fill a pitcher with tap or filtered water

Add your preferred combination

Refrigerate and allow the fruit and herbs enough time to infuse the water

Fruit and herbs should be removed after 10 hours, or less, but continue to enjoy the water

Create a different flavor combination each day

At Raincatcher’s, taking a water break is a tasty and satisfying experience. We enjoy our time to “pause” and visit with each other. Sipping on herbal infused water gives us that refreshing lift needed to continue caring for our beloved gardens.

Thirst no more!  Here are the herbal infused waters from left to right in the picture above:

Cucumber, Salad Burnet and Borage Blossoms (Starla’s favorite)
Watermelon, Watermelon Flavored Mint
Orange Slices, Blueberries, Lemon Verbena (Linda’s Favorite)
Lemon and Lime Slices, Pineapple Sage
Strawberries, Balsamic Blooms Basil (Ann’s Favorite)
Apricots, French Tarragon

Other flavorful combinations to try:

Parsley and Lemon
Peaches and French tarragon
Cucumber and lemon thyme
Grapefruit and rosemary
Lavender and lemons
Oranges and sage
Strawberries, blueberries and mint

Look for seasonal inspiration in your garden and be creative with your combinations.

Linda Alexander

Photo by Starla Willis

Note: When using borage flower heads for culinary purposes, pick off by grasping the black stamen tips and gently separating the flower from its green back. Sprinkle over salads, or use to flavor water and other beverages.