This surprising chilled tea pairs well with food, and makes the non-drinkers at your table feel included when it comes time to make a toast.
Cool down this summer with some ice-cold lemonade, and keep things interesting with some garden-fresh basil.
You can identify a white pine tree by its clusters of five needles per bunch.
The island nation is one of the world's biggest exporters of tea. We visit one organic tea farm that shares revenues with its workers.
During the Civil War, spicebush tea often substituted for coffee when rations ran low. Pioneers also often made a spring tonic of spicebush tea.
In this week's show, we talk to an immigrant who runs a tea warehouse in Indiana. Backyard chicken farmers struggle to know what to do with over-the-hill birds.
Howard got the idea to make root beer when she met a farmer who sold sassafras bark. She describes her signature recipe as something similar to a sweet tea.
Townshend's Tea Company is steeped in tea culture with "decidedly Portland" ingredients.
Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.
A million pounds of tea leaves can make about 70 million cups of tea. A Columbus business owner used to process this amount yearly in his Sri Lankan facility.
Kurt Michael Friese explores climate change's effect on chiles. Drew Ramsey says peppers can help you focus. And, Daniel Orr pickles peppers from the garden.
Use the hot summer sun to your benefit in this recipe. Fresh herbs steeped in sun-heated water makes a delicious summer beverage.