What Part of Wild Bergamot is Used for Tea?

December 25, 2025 •

4 min read

Historically, Native American tribes used wild bergamot, or Monarda fistulosa, for its aromatic and medicinal properties. Today, many people continue this tradition by brewing its fragrant parts into a soothing tea. But what part of wild bergamot is used for tea, and how does the choice affect the flavor of your brew?

Quick Summary

Both the leaves and flowers of wild bergamot, also known as bee balm or Monarda fistulosa, are harvested to brew a fragrant and flavorful herbal tea. For tea, the leaves and flowering tops are the most commonly used parts of the plant.

Key Points

Leaves and Flowers: Both the leaves and flowers of wild bergamot (Monarda fistulosa) are suitable for brewing tea.
Flavor Profile: Leaves offer a stronger, more herbaceous taste, while flowers provide a milder, more floral note.
Harvesting: For peak flavor, harvest leaves before flowering and flowers during peak bloom in summer.
Simple Brewing: Steep dried or fresh parts in hot water for 5-10 minutes to create an aromatic infusion.
Earl Grey Distinction: Wild bergamot is not the citrus fruit (Citrus bergamia) used to flavor Earl Grey tea.
Health Benefits: The tea contains antiseptic, antioxidant, and anti-inflammatory properties, offering respiratory and digestive relief.
Foraging Safety: Always be certain of your plant identification before consuming any wild plant.

The Edible Parts of Wild Bergamot for Tea

Wild bergamot (Monarda fistulosa), also known by common names like bee balm or horsemint, is a versatile native North American perennial wildflower. The entire plant is safe to use raw or cooked, with both the leaves and the flowers being excellent for creating an aromatic herbal tea. Some traditional uses even incorporated the flowering tops, which consist of the flower clusters and the uppermost leaves attached to the stem. The best time to harvest is typically during its full bloom period, between early summer and early fall, as this is when the concentration of essential oils is at its peak. For the best flavor and aroma, harvest on a dry, sunny day, preferably in the late morning after the dew has evaporated.

Leaves vs. Flowers: A Flavor Comparison

When preparing your tea, the choice between using the leaves, flowers, or both can significantly alter the taste of your final brew. This is due to the natural concentration of compounds like thymol and carvacrol, which give the plant its characteristic flavor.

Leaves: The leaves generally contain a higher concentration of aromatic oils, giving them a stronger, more herbaceous, and somewhat spicy flavor profile. When harvesting for a more potent, savory tea, it's best to collect the leaves before the plant has fully flowered.
Flowers: The flowers tend to offer a milder, sweeter, and more floral infusion. Using just the petals provides a delicate and subtle flavor that can be quite refreshing.
Flowering Tops: Combining the upper leaves and flower clusters creates a balanced infusion, capturing a full spectrum of the plant's unique, minty-citrusy-peppery notes.

Preparing and Brewing Your Wild Bergamot Tea

Making a soothing cup of wild bergamot tea is a simple process, whether you're using fresh or dried herbs.

Harvesting and Drying

Harvest: Cut the stems using clean shears, encouraging bushier regrowth. Collect the parts you plan to use, ensuring they are free of dew.
Clean: Gently rinse the leaves and flowers to remove any dirt or insects.
Dry: Spread the leaves and flower heads in a single layer on screens or a clean cloth in a dark, warm, ventilated space to prevent mold and preserve volatile oils. Store dried herbs in an airtight container away from light.

Brewing an Infusion

Use 1-2 teaspoons of dried leaves/flowers or 2-3 teaspoons fresh herbs per cup.
Place the herbs in a tea infuser or directly in your mug.
Pour hot water over the herbs (ideally around 80–85°C / 175–185°F).
Cover your cup and steep for 5 to 10 minutes to retain the aromatic essential oils.
Strain and enjoy your aromatic, flavorful brew. Optional additions include honey or a squeeze of lemon to taste.

Wild Bergamot vs. The Citrus Bergamot of Earl Grey

There is a common point of confusion between wild bergamot (Monarda fistulosa) and the bergamot citrus fruit (Citrus bergamia) used in Earl Grey tea. The two are completely different species, and their flavors, though both described as citrus-like, are distinct.


Feature	Wild Bergamot (Monarda fistulosa)	Citrus Bergamot (Citrus bergamia)
Plant Type	Native North American perennial wildflower, part of the mint family.	Mediterranean citrus tree, related to orange and lemon.
Part Used for Tea	Leaves and flowers.	Essential oil from the peel.
Flavor Profile	Minty, lemony, and spicy, often compared to oregano and thyme.	Distinctively floral and citrusy; traditionally used to flavor black tea.
Historical Significance	Brewed as "Oswego Tea" by Native Americans and later American colonists as a tea substitute.	Oil is added to black tea leaves to create the popular Earl Grey blend, named after a British Prime Minister.

Health Benefits of Wild Bergamot Infusions

Beyond its enjoyable flavor, wild bergamot tea has a long history of traditional medicinal use, which modern science has explored. The plant contains various beneficial compounds, with the concentrated essential oil containing potent phenols like thymol and carvacrol.

Antiseptic: The antiseptic properties of wild bergamot make it effective against certain bacteria and fungi.
Digestive Aid: As an antispasmodic and carminative, the tea can help soothe digestive issues like bloating, gas, and nausea.
Respiratory Relief: Historically used for respiratory ailments, its expectorant qualities can help clear nasal passages and soothe coughs and colds.
Antioxidant: Rich in antioxidants, the infusion helps protect cells from damage caused by oxidative stress.
Anti-inflammatory: The plant also contains anti-inflammatory properties that can help reduce inflammation.

Conclusion

When you ask what part of wild bergamot is used for tea, the answer is a pleasant surprise: both the leaves and flowers can be steeped to create a delicious and aromatic infusion. By understanding the slight flavor differences between the leaves and flowers and the best harvesting practices, you can customize your wild bergamot tea to your personal taste. Always remember to correctly identify the plant, and for any medicinal use, consult a healthcare professional. Embracing this native wildflower is a simple and rewarding way to enjoy a touch of the wilderness in your cup.

For more information on wild bergamot's characteristics and native range, visit the Lady Bird Johnson Wildflower Center.

Frequently Asked Questions

The best part depends on your preference. Leaves offer a stronger, more pungent flavor, while flowers produce a milder, floral infusion. Combining both, especially the flowering tops, creates a balanced flavor profile.

Look for the perennial herb with showy clusters of tubular lavender to pink flowers and aromatic, lance-shaped leaves arranged oppositely on the stem. It is a member of the mint family, Lamiaceae.

Yes, both fresh and dried leaves and flowers can be used for tea. Many prefer to use fresh parts immediately after harvest for the most vibrant aroma.

Harvest the plant when it is in full bloom, typically between early summer and early fall, as this is when the essential oil concentration is highest. For stronger leaf flavor, harvest before flowering.

No, wild bergamot (Monarda fistulosa) is a native North American wildflower and completely unrelated to the citrus fruit (Citrus bergamia) used in Earl Grey. The similar fragrance is a coincidence.

The tea is noted for its antiseptic, anti-inflammatory, and antioxidant properties. It has been traditionally used to help with colds, digestive issues, and respiratory ailments.

For most healthy adults, consuming the leaves and flowers in tea is safe. However, pregnant women should avoid medicinal quantities due to uterine-stimulating properties. Always consult a health professional, especially concerning wild foraging.

To dry wild bergamot, spread the harvested leaves and flower heads in a single layer on screens or a clean cloth. Place them in a dark, warm, and well-ventilated area until they are brittle, then store in an airtight container.