Magic Garden Tea with Butterfly Pea Flower (published in 2024 Spring edition Botanical Anthology)

Does anything evoke springtime more than bright, vibrant flowers? As we shift into this season of new growth, we are surrounded by the heady scent of spring flowers and the eye catching displays that nature offers. Butterfly Pea Flower (clitoria ternatea) is among the brightest of these displays.

Butterfly Pea has been traditionally used in Asia for centuries as a memory enhancer, brain booster, anti-stress and calming agent. It may aid in digestion, loosening mucous in the lungs, and alleviating eye strain. The high anti-oxidant content of this floral friend promotes skin and hair health, especially encouraging collagen production and hair growth.

Butterfly pea flower is historically used for dying fabric and adding appeal to culinary creations. Simply steep the flowers in warm water for a few minutes and watch as a vibrant blue color appears. The addition of lemon juice holds a magical surprise- a few drops turn your infusion a brilliant purple!

Often used in lemonades and smoothies for this color changing trick, butterfly pea flower can add magic to everyday beverages for adults and children alike. Add Hibiscus roselles into the mix and your tea transforms from ruby red to an enchanting purple with the simple squeeze of a lemon. How’s that for everyday magic?

This tea recipe combines butterfly pea flower with hibiscus roselles, chamomile flowers, calendula flowers and rose petals. Rich in antioxidants, packed with flavor and vibrant colors, It’s sure to be a centerpiece at your next garden party or park picnic.

Let’s step into a springtime garden with this Magic Garden tea.

Materials

• 1 part butterfly pea flower

• 1 part hibiscus roselle

• 1 part chamomile

• 1/2 part rose

• 1/2 part calendula

Method

Combine all ingredients. Heat water to just under boiling and steep this floral bouquet for 3-5 minutes. Add a squeeze of lemon and watch the color change from ruby red to deep purple. Enjoy!

Notes

This tea can be served hot or iced.

Recipe written in parts to accommodate large or small servings. Consider starting with one tablespoon per part, or make a larger batch to keep on hand all season.

Omitting the hibiscus will yield a less tart beverage and a color shift from blue to vibrant purple.

(Originally printed in the 2024 Spring edition of Botanical Anthology)