· By Ellie Wilson
Five herbs that make your kombucha taste amazing- (and one you probably haven’t tried yet)
Most people think of kombucha as a drink that stands on its own and it does, but add a sprig of something fresh and the whole glass changes - brighter, more interesting, completely your own.
Here are five herbs and botanicals that pair brilliantly with kombucha, and how to use them.
1. Mint
The crowd-pleaser - works with almost anything
Mint is the easiest place to start. It’s fresh, familiar, and lifts the natural tartness of kombucha without overpowering it. A few leaves dropped into a glass just before serving is all you need - no muddling, no prep.
It works especially well if you’re brewing with a citrus or ginger base. The combination is cooling and slightly bright - the kind of thing you’d order at a good restaurant and quietly wonder how to recreate at home.
To serve: Drop 4–5 fresh mint leaves into your glass. Add ice and pour your Bruusta kombucha over the top. The cold temperature and carbonation do the rest.
2. Rosemary
The unexpected one - earthy and a little bit special
This one surprises people. Rosemary sounds like it belongs in a roast dinner, not a drink -but it has a warm, piney quality that pairs beautifully with kombucha’s tang. It adds depth without being sweet.
The trick is to use a single sprig rather than crushing it. You want a gentle background note, not a mouthful of herb.
To serve: Lightly bruise one sprig of rosemary between your fingers and rest it against the inside of the glass. Pour your Bruusta kombucha over ice. Works particularly well with a berry base.
3. Basil
Slightly sweet, slightly peppery - quietly brilliant
Fresh basil has a softness to it - slightly sweet, a little peppery - that pairs really well with fruity kombucha. It’s less assertive than mint, which makes it good for people who want something a bit more subtle.
Thai basil works too, if you want something with a touch more anise. Both are worth trying.
To serve: Tear two or three large basil leaves and add to the glass before pouring. The tearing releases the oils without turning the leaves bitter. Pairs well with a tropical or stone fruit base.
4. Lavender
Floral and a little unexpected - use it sparingly
Lavender is the one you need to be careful with - too much and it tips from elegant into soapy. But done right, a small amount adds a beautiful floral note that feels genuinely luxurious in a glass of kombucha.
Dried culinary lavender is easier to control than fresh. A pinch is enough. This works well if you’re having people over and want something that looks and tastes a little considered.
To serve: Add a small pinch of dried culinary lavender to the bottom of your glass before pouring. Alternatively, use a single fresh sprig as a garnish - mostly for the look, with just a whisper of flavour. Works beautifully with a light, floral, or citrus base.
5. Thyme
The underrated one - subtle and slightly savoury
Thyme is probably the least obvious choice on this list, which is exactly why it’s worth trying. It has a delicate, slightly herby quality that adds an interesting savoury edge to kombucha -especially when paired with something citrusy or lightly sweet.
Like rosemary, it’s best used as a garnish rather than muddled. The flavour is subtle enough that you want to let it work in the background.
To serve: Rest a small fresh sprig of thyme over the rim of the glass or place it inside against the ice. A lemon or honey-forward kombucha base is the ideal pairing.
A few things worth knowing
Fresh herbs always work better than dried for garnishes - the oils in fresh leaves are what create the aroma that makes the difference when you bring the glass to your nose. Dried lavender is the one exception, simply because it’s easier to control the amount.
The other thing to remember is that you’re adding these after brewing, not during - which means you can experiment freely without worrying about affecting the fermentation. Brew your Bruusta kombucha as normal, then treat the glass as your canvas.
There’s no wrong answer here. If something sounds good to you, it’s probably worth trying.
FAQs
Can I add herbs during the brewing process?
It’s better to add herbs at the glass stage rather than during fermentation. Adding them fresh when you serve keeps the flavour cleaner and more controllable.
Do I need to wash fresh herbs before using them?
Yes - give them a rinse under cold water and pat dry before adding to your glass. It takes ten seconds and makes a difference.
Which herbs work best with Bruusta kombucha?
Mint is the most versatile and the easiest place to start. Rosemary and basil are worth trying if you want something a little different. Lavender and thyme are great for occasions when you want to impress.