Encountering a butterfly often evokes feelings of joy, lightness, and a sense of wonder at nature’s magical beauty. As an avid gardener living in Maine, I’ve had the privilege of witnessing the most stunning gossamer-winged butterflies (officially known as Lycaenidae, the second-largest family of butterflies, with more than 6,000 species worldwide) as they flutter their delicate, shimmering wings around me, alighting on the garden flowers and pollinating their tender centers. It gives me enormous pleasure to cultivate my garden alongside these fairylike creatures so that we can live among the beautiful flowers together. I’ve been mesmerized by the likes of brightly colored American coppers, atalas, great purple hairstreaks, spring azures, and white admirals.
So it should come as no surprise that I’d be delighted by the butterfly pea flower (Clitoria ternatea), an herbaceous climbing plant native to Thailand and Malaysia with large solitary butterfly-shaped flowers that give the plant its name. These flowers can be lovingly wildcrafted into an enchanting and whimsical tea—a potion of natural brilliant blue that turns mystical hues of purple and pink when a splash of citrus juice is added. This earthy, floral tea can be served iced with lemon as a refreshing summer beverage, one perfect for sipping in the garden among these enchanted beings.
Not only is this magnificent flower celebrated for its vivid hue; it’s also cherished for its wellness benefits. Butterfly pea flower is known to sharpen memory, induce a sense of calm, lift one’s mood, reduce inflammation, maintain healthy blood sugar levels, and promote glowing skin. What’s not to love?
Brew some of this magical elixir for your next garden party and let the fairy tale begin!
Butterfly Pea Flower Iced Tea Recipe
Makes 4 servings
• Quart-sized mason jar
• 1 quart water
• 8 teaspoons dried butterfly pea flower
(you can order online from wildhibiscus.com)
• 2 lemons
• Maple syrup, or other sweetener
Brew the Tea
Boil 4 cups of water.
Add the butterfly pea flower to the mason jar.
Pour boiling water over it.
Steep for five minutes and strain out the plant matter. Cool gradually to room temperature before chilling in the refrigerator, to avoid cracking glass due to sudden temperature change. Chill in the refrigerator.
Tip: A tea strainer perfectly fits the top of a small-mouth mason jar and allows for easy removal of the plant matter after steeping.
Make the Iced Tea
Fill 4 glasses with ice cubes and 2 or 3 small slices of lemon.
Sweeten to taste. I recommend maple syrup.
Squeeze the juice of one lemon and divide equally into the four glasses.Pour chilled tea into each glass and stir. Garnish with a lemon slice. Enjoy!
