Not every infusion should taste of flowers. Parsley makes a clean, grassy, faintly peppery tea, sorrel adds genuine lemon-sharpness from its oxalic acid, and borage tastes distinctly of cucumber.
These are the infusions to serve cold with food rather than hot on their own. A cold parsley and sorrel brew with ice is closer to an aguas frescas than to tea, and it is a good use for the leaves you did not get through.
