Glue the invitation to the back of a packet of herb seeds and mail in an envelope. Ask your guests to wear pretty straw garden hats and spring colors.
Use a colorful garden or herb print fabric to cover your table and make matching napkins if you sew. Your centerpiece can be a watering can filled with fresh herbs or several herb plants in terra cotta pots. Serve your food in terra cotta pots and saucers lined with garden-print fabric.
Serve Herbal Tea Blend (recipe below), Salmon & Dill Tea Sandwiches (page 42), Stuffed Cherry Tomatoes (page 48), Rosemary Mini Scones (page 31) with Herb Butter (page 34), Mint Nut Tea Bread (recipe below) and Lavender Tea Cookies (page 73).
For a fun activity give each guest a pen and piece of writing paper and see how many herbs they can write down in one minute. Or place a teaspoon of 8-10 dried herbs into tiny cups and ask your guests to identify them by sight and/or smell. The guest with the most correct answers wins a prize.
The guests’ favors can be tiny herb plants potted in mini-terra cotta pots and tied with ribbon or place several herb plants in a lined basket, as shown in the photo above.
Herbal Tea Blend
2 teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon dried lemon peel
Combine all ingredients and store in an airtight container away from heat and light.
To prepare: Place 1 to 1-1/2 teaspoons of tea blend in a warmed teapot for each cup of water needed. Pour boiling water over tea and steep 3 to 5 minutes. Stir and strain into cups.
Sweeten with honey or sugar and serve with lemon slices.
Mint Nut Tea Bread
1-1/4 cups all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup applesauce
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon dried mint or 1 tablespoon fresh mint, chopped
Preheat oven to 350°. Lightly grease and flour a small loaf pan (8” X 4”). In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nuts. In a separate bowl, blend together applesauce, oil, mint and egg. Add to flour mixture, stirring until well blended.
Pour into prepared loaf pan and bake for 30-35 minutes or until done. Turn out onto wire rack to cool. To serve, slice into 1/2” slices. Cut each slice into four rectangles.
This cookbook has 60 recipes for all the treats you’ll need for an afternoon tea party, plus 15 creative ideas for theme tea parties, with suggestions for invitations, activities, decorations and party favors. Size: 5.5” X 85”, paperback, 108 pages. $8.95. E-Book: $2.99
