Crystiana "Tiana" Baca-Bosiljevac

Tiana (she/they) is a farmer, seed steward, and educator from Albuquerque. Driven by a passion for plants and a love for the Southwest, Tiana began farming in 2012. She has worked on several agricultural projects, exploring the potential for fostering abundance in arid landscapes. Tiana found their calling in education, supporting others in their stewardship journeys of soil, water, and seed. She developed community education programs at the Desert Oasis Teaching Garden for six years, leading classes and workshops for both youth and adults. Tiana’s approach to education is rooted in connection to place, inclusivity, and reverence for the healing relationship between people and the land. Tiana continues to farm, steward seeds, and raise goats with her Deaf partner Stuart in the South Valley at Tierra Luna Farm, cultivating resilience and fostering a community of seed-conscious eaters.

Nourishing Hibiscus Oat Straw & Lemon Balm Tea

Someone once told me, “The medicine you need is right where you are.” I think of this phase often, especially when a plant catches my attention—through a bloom perhaps, or some other gentle beckoning. This recipe is more of a reminder, a simple nudge, to tend yourself and let the plants you care for care for you too. There are no measurements, no exactness to follow, just some simple flavors which you might have in your own gardens. For me, this tea changes with the season. At the moment, with roses in full bloom, lemon balm filling out, and milky oats coming on, this is the blend providing me nourishment and a gentle calm.

Ingredients:

Hibiscus
Oat straw & milky oats
Lemon balm
Rose petals

Add ingredients to a heat-safe, quart mason jar and pour in boiling water. Let steep for 5-10 minutes. Enjoy!

For a cooling, summer drink, make a stronger brew as above. Strain tea into a half-gallon jar and add cool water until full. Add ice if you wish.