Cooking with Tea & Herbs
July 28, 2025

Cooking with Tea & Herbs

Home Tea Recipe Box Cooking with Tea & Herbs

Mamaki

While traditionally used as a tea, mamaki’s mild, earthy, slightly nutty flavor makes it a subtle addition to food:

  • Crushed & sprinkled (like a tea leaf rub): Over rice, roasted vegetables, or salads for a gentle herbal note

  • Infused into broth or soups: Add to simmering liquid, then strain (like bay leaf)

  • Baked into breads or crackers: Ground and mixed into dough or dry rubs

  • Blended into smoothies or herbal sauces (if finely ground)

  • Used like a culinary herb: Pair with other subtle ingredients like squash, fish, or grains

Note: It’s not a bold flavor and more of an aromatic herbal background. Avoid large dry pieces; grind or steep first for best results.

Moringa

Moringa is more versatile and nutrient-dense, with a slightly bitter, spinach-like taste:

  • Add to soups and stews: Sprinkle toward the end of cooking

  • Stir into smoothies or yogurt: Especially in powdered form

  • Mix into grain bowls or pesto: Adds an earthy, green note

  • Blend into baked goods: Works well in breads, muffins, and energy bars

  • Sprinkle over eggs, avocado toast, or roasted chickpeas

Note: Dried moringa is stronger in taste than mamaki so start light.

Peppermint

While popularly enjoyed as a tea, peppermint’s bright, refreshing, and cooling flavor makes it a versatile addition to food:

  • Crushed & sprinkled over salads, fruit bowls, or desserts for a fresh herbal note

  • Infused into syrups, sauces, or dressings to add brightness and aroma

  • Blended into smoothies, teas, or chilled beverages for a refreshing lift

  • Baked into cookies, cakes, or breads for a minty twist

  • Used as a garnish or flavor enhancer with chocolate, lamb, or vegetables

Note: Peppermint has a strong, vibrant flavor so make sure to use sparingly to avoid overpowering dishes. Grinding or steeping releases its essential oils and aroma best.

Hibiscus

While best known as a vibrant, tart tea, dried hibiscus petals also add a bright, tangy flavor to food:

  • Steeped and used as a base for syrups, vinaigrettes, or marinades

  • Crushed and sprinkled over salads or fruit for a colorful, tart accent

  • Incorporated into baked goods like cakes, muffins, or scones for a subtle cranberry-like note

  • Infused into chilled beverages, cocktails, or sorbets for refreshing acidity

  • Used as a natural food dye to brighten sauces, jams, or desserts

Note: Hibiscus has a pronounced tartness so it helps to balance with sweetness in recipes for best results.