There is something deeply satisfying about pouring hot water over herbs you grew yourself and watching the color bloom in the cup. I have been growing tea herbs in Florida for years, and the plants that do well here are not always the ones you see in northern gardening books. Our heat, our humidity, our sandy soil, and our inverted growing season all shape which herbs thrive and which ones struggle. The six plants I am covering here are the ones that have proven themselves in our climate, each offering something distinct in the cup.

These are culinary herbs with long traditions of use in tea. I am going to share growing notes, harvest methods, and flavor profiles — not medical claims. If you are interested in the broader nutritional science behind the foods we grow, our nutrient density guide covers that territory.

Which Herbs Grow Best for Tea in Florida?

Florida's climate supports an excellent range of tea herbs, but timing matters. Some are warm-season growers that love our summers. Others are cool-season plants that bolt the moment temperatures climb. Matching each herb to its best growing window is the difference between a thriving tea garden and a frustrating one. Here are six plants worth growing, in order from easiest to most particular.

Lemongrass (Cymbopogon citratus)

Why it works in Florida: Lemongrass is a tropical grass that thrives in heat and humidity. It is arguably the easiest tea herb you can grow in Florida. Plant it in full sun, give it regular water, and stand back. A single division can grow into a clump 4 feet tall and 3 feet wide in a single growing season. It is perennial in zones 9b through 11, which covers most of the Florida peninsula.

Growing notes: Start from divisions or nursery plants — seeds germinate slowly and unevenly. Space plants 24 to 36 inches apart. Lemongrass wants rich, well-drained soil and consistent moisture during establishment. Once established, it is remarkably drought tolerant. Cut it back to 6 inches in late winter to encourage fresh spring growth.

Harvest and drying: Cut stalks at the base. For tea, use the lower white portion of the stalk and the inner leaves. Slice thin and steep fresh, or dry in a dehydrator at 95 to 100 degrees Fahrenheit. Fresh lemongrass makes a brighter, more citrusy tea. Dried lemongrass has a mellower, slightly sweeter flavor.

Flavor profile: Clean citrus, slightly floral, no bitterness. One of the most universally enjoyable herbal teas. Blends well with ginger, mint, and green tea.

Mint (Mentha spp.)

Why it works in Florida: Mint grows aggressively in Florida. Too aggressively. Plant it in the ground and it will colonize your entire garden bed within a season. I cannot stress this enough: grow mint in containers. A 12-inch pot with drainage holes is ideal. Spearmint, peppermint, and chocolate mint are all reliable varieties for tea.

Growing notes: Mint prefers partial shade in Florida, especially during summer. It tolerates full sun in the cooler months but will scorch and wilt in direct afternoon sun from May through September. Keep the soil consistently moist — mint is one of the few herbs that does not mind wet feet. Cut back hard every few months to prevent legginess and encourage bushy new growth. Repot annually to refresh the soil and control root binding.

Harvest and drying: Harvest in the morning when the essential oils are most concentrated. Pick leaves individually or cut whole stems 6 to 8 inches above the soil line. Dry in a single layer on screens or in a dehydrator at 90 to 95 degrees. Dried mint retains its flavor exceptionally well — better than most herbs.

Flavor profile: Cool, refreshing, menthol-forward (peppermint) or sweet and herbal (spearmint). The backbone of many herbal tea blends. Outstanding iced.

Chamomile (Matricaria chamomilla)

Why it works in Florida: Chamomile is a cool-season annual in Florida, which means its window is narrow but productive. Plant seeds or transplants in November through January. The plants grow through winter and bloom in late February through April. Once daytime temperatures consistently hit the mid-80s, chamomile declines rapidly.

Growing notes: Chamomile prefers full sun to partial shade and well-drained soil. The seeds are tiny — surface sow and press gently into the soil without covering. Keep moist until germination, which takes 7 to 14 days. Thin seedlings to 6 inches apart. Chamomile grows 12 to 24 inches tall and has a sprawling habit. Container growing works well and allows you to move plants into afternoon shade as temperatures warm.

Harvest and drying: Harvest the flower heads when petals are fully open and beginning to curl backward slightly. Pick frequently to encourage continued blooming. Dry flowers on screens in a well-ventilated area or in a dehydrator at 95 degrees. One plant produces dozens of flowers over its blooming period.

Flavor profile: Mild apple, honey, slightly sweet. The classic calming tea. Blends beautifully with lavender, lemongrass, or a small amount of dried citrus peel.

Roselle (Hibiscus sabdariffa)

Why it works in Florida: Roselle is a tropical hibiscus species sometimes called Florida cranberry. It is the plant behind the deep red "hibiscus tea" you find in stores and restaurants. What you actually harvest are the fleshy red calyces — the structures surrounding the seed pods — not the flowers themselves. Roselle is native to West and Central Africa and thrives in Florida's heat, growing up to 6 feet tall in a single season.

Growing notes: Start seeds indoors in March or April and transplant after the last frost. Roselle needs full sun, at least 6 to 8 hours daily, and rich, well-drained soil. Space plants 3 to 4 feet apart — they get large. Roselle is a short-day plant, meaning it does not flower until day length shortens in the fall. Expect blooms starting in September or October and calyces ready for harvest in October and November, roughly two weeks after the flowers drop.

Harvest and drying: Harvest the calyces when they are plump, tender, and bright red. Twist or cut them from the plant, then remove the seed pod from the center. Calyces can be steeped fresh for a vibrant red tea or dried for storage. Dry in a dehydrator at 125 to 135 degrees until brittle. Properly dried roselle stores for a year or more in an airtight container.

Flavor profile: Tart, cranberry-like, with a slight floral sweetness. Beautiful deep red color. Traditional in Caribbean, West African, and Latin American cuisines. Excellent hot or iced, often sweetened with honey. Add a cinnamon stick while steeping for a warm spice note.

Butterfly Pea Flower (Clitoria ternatea)

Why it works in Florida: Butterfly pea is a rapidly growing tropical vine that blooms year-round in South and Central Florida. The vivid blue-purple flowers produce a striking indigo tea that changes color with pH — add a squeeze of lemon juice and it shifts from deep blue to violet to pink. It is as much a conversation starter as a beverage.

Growing notes: Start from seed (nick the seed coat with a file for faster germination) or transplant in spring after the last frost. Butterfly pea needs full sun, warm weather, and something to climb — a trellis, fence, or arbor. Vines can reach 10 to 15 feet. The plant is perennial in zones 10 and 11 and may come back from the roots in zone 9b after a mild winter. In cooler areas, treat it as an annual.

Harvest and drying: Pick individual flowers in the morning when fully open. Dry on screens in a well-ventilated area or in a dehydrator at 95 to 100 degrees. The dried flowers retain their intense blue color. Use a quarter cup of dried flowers per one to two cups of hot water. Steep for 5 to 8 minutes for full color extraction.

Flavor profile: Very mild, slightly earthy, almost neutral. The appeal is the color, not the taste. Blend with lemongrass, mint, or honey to add flavor. The pH-dependent color change makes it a hit for garnishing cocktails and lemonades.

Tulsi / Holy Basil (Ocimum tenuiflorum)

Why it works in Florida: Tulsi is a heat-tolerant basil relative that keeps producing leaves through the hottest months when other herbs struggle. It is perennial in zones 10 and 11 and grows as a warm-season annual farther north. Tulsi thrives in temperatures between 70 and 95 degrees — which describes most of the Florida year.

Growing notes: Start from seed (surface sow, needs light to germinate) or nursery transplants in spring. Full sun, well-drained soil, regular watering. Tulsi grows 12 to 24 inches tall and benefits from frequent harvesting, which keeps the plant bushy and delays flowering. Pinch off flower buds to prolong leaf production, though the flowers are also edible and make a pleasant tea on their own.

Harvest and drying: Harvest leaves and tender stem tips regularly throughout the growing season. The flavor is best just before the plant flowers. Dry in a dehydrator at 90 to 95 degrees or hang small bundles upside down in a warm, airy location. Tulsi retains its flavor well when dried.

Flavor profile: Complex — peppery, clove-like, slightly sweet with a warm finish. Often described as spicy and herbaceous. In Ayurvedic tradition, tulsi tea has been used for centuries as a calming and centering beverage. Blends well with ginger, cinnamon, and cardamom for a chai-style preparation.

How Do You Make Herbal Tea from Garden Herbs?

The basic method is the same for all of these herbs: bring fresh water to a boil (or just below boiling, around 200 to 210 degrees Fahrenheit), pour over your herbs in a cup or teapot, cover to retain volatile compounds, and steep for 5 to 10 minutes. Strain and drink. Use approximately 1 tablespoon of dried herbs or 2 tablespoons of fresh herbs per 8 ounces of water. Adjust to taste — herbal teas are forgiving.

For blending, start with a base (lemongrass or mint work well), add a flavor accent (tulsi, chamomile, or roselle), and finish with a visual element (butterfly pea flower or dried citrus peel). Our farm favorite is equal parts dried lemongrass and mint with a pinch of dried roselle for color and tartness.

For more on the herbs we grow and how they fit into food and drink, see our Florida herb growing guide.

Frequently Asked Questions

What is the easiest tea herb to grow in Florida?

Lemongrass is the easiest tea herb to grow in Florida. It thrives in heat and humidity, requires minimal care once established, and is perennial in zones 9b through 11. A single division can grow into a large clump in one season. It is drought tolerant once established and rarely troubled by pests or diseases.

Can you grow chamomile in Florida?

Yes, but chamomile is a cool-season annual in Florida. Plant seeds or transplants from November through January and harvest blooms from late February through April. Once daytime temperatures consistently exceed the mid-80s, chamomile declines rapidly. Container growing allows you to move plants into afternoon shade as temperatures warm.

What makes butterfly pea flower tea change color?

Butterfly pea flower tea changes color due to pH-sensitive anthocyanin pigments in the petals. The base tea steeps a deep indigo blue. Adding an acidic ingredient like lemon juice or lime juice lowers the pH and shifts the color to violet, then pink. The flavor change is minimal — mostly the added citrus — but the visual effect is dramatic.

How do you dry herbs for tea at home?

The two most reliable methods are a food dehydrator set to 90 to 100 degrees Fahrenheit and air drying on screens in a well-ventilated area. Dehydrators are faster and more consistent, producing dried herbs in 2 to 4 hours. Air drying takes 3 to 7 days depending on humidity. Store dried herbs in airtight containers away from light and heat. Properly dried herbs retain flavor for 6 to 12 months.

Is roselle the same as hibiscus tea?

Yes. Roselle (Hibiscus sabdariffa) is the specific hibiscus species used to make the deep red hibiscus tea sold commercially. The tea is made from the dried calyces — the fleshy red structures surrounding the seed pods — not the petals of ornamental hibiscus varieties. Roselle grows well in Florida as a warm-season annual, producing harvestable calyces in October and November.