Herbal Tea Information
TEAS FROM PLANTS AROUND US AND THEIR BENEFITS (From Nancy M.)
Persimmon Tea: The leaves when dried and crushed make a fine
strong tea. Can be used all year round. Rich in vitamin C. Used as a
healthful tonic.
Sassafras Tea: Boil fresh roots after washing, until water
turns
reddish brown. Can be sliced and dried for later use. Claimed by some to
be a blood thinner, a blood purifier, to help bronchitis, a stimulating
spring tonic. Mostly it is used for pure enjoyment.
Birch Tea (Wintergreen): Black, yellow and white birch. Dried
leaves
can be used year round. A large handful of fresh leaves steeped in hot
water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to
reduce pain of passing kidney stones, and a fever reducer. Cold it was
used as a mouthwash.
Blackberry/Raspberry Tea: The dried mature leaves of these
brambles make a good tea. Used to help control diarrhea, as a blood
purifier and tonic. Use all year round.
Blueberry Tea: The dried mature leaves are steeped until cool
and
drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to
help inflamed kidneys and increase the flow of urine. Somewhat bitter.
Use all year round. Alfalfa Tea: The dried and powdered leaves and
flower heads make a very nutritious tea, but it is somewhat bland. We
suggest mixing them with normal teas to stretch them and add nutrition.
Its vitamin content was the reason it was used. Used all year
round.
Wild Strawberry Tea: Use dried leaves normally. Pour several
cups
boiling water over a handful of fresh leaves in the evening. Cover and
let steep overnight. Strain water and reheat in the morning. Believed to
help with a multitude of things, from stomach troubles, eczema,
diarrhea, etc. According to experts, it is much more healthful than
purchased coffee or teas. Use all year round. Wild Rose-Hip Tea: A
handful of these steeped for 10 minutes, then strained, make a healthful
tea. Can be used dried or fresh in season. Instead of boiling, place a
handful in cool water overnight, then stain and reheat in the morning.
Use all year round. Strong Vitamin C content. Helps with Colds and the
flu. Also for sore throat. Sweet Goldenrod Tea (Anise): Can use
dried or fresh leaves or flowers. Makes a very flavorful tea. Pure
enjoyment only!! Used all year round.
Soldier's Herb Tea: This common yard weed with green leaves and
two seedie spikes was used by the colonials and Indians alike. One
teaspoon of seeds per cup of boiling water steeped for 1/2 hour was used
for dropsy and jaundice. A tea from fresh leaves (chopped fine), one
heaping teaspoon per cup of boiling water steeped for 1/2 hour. For
dried powdered leaves, use one level teaspoon and reduce time to 15
minutes. Drunk 4 to 5 times a day until relief was obtained. Used for
gout, to help clean out nasal passages and to slow menstruation. Also
used to expel worms. A tea cooled made from rainwater was used as an
eyewash.
Ginger Tea: Good for nausea and motion sickness. Make a tea
using
ginger, or add some to a cup of weak black tea. Rosemary Tea: A
handful of rosemary steeped for 10 minutes - this tea is good for
headaches.
TIPS:
All teas unless specified are brewed with 1 teaspoon dry material
or 2 teaspoons fresh material to 1 cup of water. Always steep. This
means pouring hot water over material and letting set for 5 - 15
minutes. Always dry leaves and roots out of the sun, in dark airy
places. Then store in airtight containers.
HERBAL TEA RECIPES
Each recipe brews about 30 cups. Keep the extra blends in air-tight glass
jars in a dark, cool cupboard. If you want to substitute fresh herbs in
any of these recipes, just triple the amount.
zesty lemon tea
Delicious hot or iced.
1/4 cup dried lemon balm leaves 2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves 1/4 cup dried lemon geranium leaves
1 tablespoon dried lavendar blossoms
afternoon tea
A flavorful blend to enjoy when you need a break.
1/4 cup dried hibiscus flowers 1/2 cup dried chamomile 2 tablespoons dried rose hips
1 tablespoon dried orange peel 1 3-inch cinnamon stick, crushed
therapeutic tea
Whenever a cold threatens, brew yourself a cup of this tea.
1/3 cup dried thyme 1/3 cup dried leaf sage 1/3 cup powdered ginger
lemon granita
A refreshing finale for a heavy meal.
4 cups zesty lemon tea (see above) 1 1/2 cups sugar
2 1/2 cups fresh lemon juice Lemon herbs, lemon zest, or berries for garnish
Combine the tea and sugar in a large non-aluminum saucepan and
stir to begin dissolving the sugar. Place over medium heat and cook,
stirring, just until the liquid comes to a boil and the sugar is dissolved.
Remove the lemon syrup from the heat and allow it to cool completely.
Stir in the lemon juice and pour the mixture into a shallow glass or enamel dish.
Place the dish in the freezer for 5 hours, stirring thoroughly every hour. After 5 hours,
pack the granita in a bowl or decorative mold and refreeze. Unmold before
serving and garnish
with herbs, zest, or berries.
spicy tea
A great pick-me-up on cold afternoons.
1/4 cup dried lemon verbena 1/4 cup dried chamomile 1/4 cup dried orange peel
2 tablespoons dried rosemary 1 3-inch cinnamon stick, crushed
digestive tea
This is the tea to drink when you've eaten too much.
2 tablespoons dried thyme 2 tablespoons dried rosemary 1/4 cup dried mint
2 tablespoons aniseed 1/4 cup lemon verbena
bedtime tea
Try drinking a cup of this when you want a good night's sleep.
1/4 cup dried chamomile 1/4 cup dried linden leaves 2 tablespoons dried mint
1 tablespoon dried orange blossoms (optional) 2 tablespoons lemon verbena
Make your own Chai (From Nancy M.)
Mix together in a saucepan
1 1/2 cups of water
8 green cardamom pods
6 whole black peppercorns
2 teaspoons of dried cut ginger
1 cinnamon stick 2" long
2 whole cloves
Bring this mixture to boil and then reduce heat to low and let simmer for
about 6 minutes
Add 2/3 cup of milk and 4 teaspoons of sugar or honey and reheat to almost
boiling. Add your favorite black tea , turn off the heat and allow it to
steep for 3-4 minutes, Strain your chai and serve
Glenbrook Farms
Warming Winter Tea
To blend 4 servings:
1 cup roasted dandelion root
1/4 teaspoon coursely crushed cinnamon
1/4 cup cardamom seeds, outer pod removed
1/4 cup dried, chopped ginger root
1/4 cup star anise
To brew 4 cups:
6 t. blend
4 t. honey
4 cups water
milk and nutmeg to taste
Make Your Own Herbal Teas
By Karen Lee Hegre
Mint tea is one of the easiest herbal teas to make, and mint is a great choice if you're making herbal tea for the first time. You can use mint that has been dried, or fresh-cut mint from your garden. Use three teaspoons of fresh leaves in one cup (8 ounces) of boiling water. Steep for 5 to 10 minutes...and you have a cup of mint tea.
The recipe I use for mint tea has alfalfa leaves in it, which I buy wholesale. Mix three parts mint (either peppermint or spearmint) to one part alfalfa leaves. To brew with the dried mint, use one heaping teaspoon in one cup of boiling water. Steep for 5 to 10 minutes or to taste. Herbal teas need to brew longer than regular teas.
Here are some other recipes:
Peppermint Spice Tea
4 tablespoons dried
peppermint leaves
4 tablespoons ground cinnamon
3 tablespoons ground cardamom
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground black pepper
In a mixing bowl, blend together and store in container with a tight-fitting lid.
Relaxing Tea
2 teaspoons cut, dried
mint leaves
1 teaspoon dried chamomile flowers
1 heaping teaspoon cut, dried catnip leaves
Mix until the herbs are well combined. This will make three cups.
Believe it or not, you can make a tea with sage! Common garden sage has a highly aromatic and characteristic taste that goes well with lemon. Fresh pineapple sage leaves make a tea that's lovely to smell, although he flavor is weak. Use two teaspoons of fresh leaves, or one teaspoon of dried, in one cup (8 ounces) of boiling water. Steep 5 to 10 minutes.
I make other teas but they are made with different spices added to the herbs...and, I don't really have measurements, I just add a little of this and a little of that. You can do the same; experiment. Just make sure that the herbs you are using are non-toxic and pesticide free.
Karen Lee Hegre is a Master Gardener living in Rapid City, South Dakota, where she maintains a backyard wildlife habitat certified by the National Wildlife Federation called 'Hegre's Heavenly Half Acre'.
More Tea Recipes from Nancy M.
Hot Flash Tea
2 parts sage
2 parts motherwort
1/4 part dong quai
Tea for Coughs
For chronic coughs
3 parts thyme leaf
2 parts plantain
1 part mullein leaf
Use 1-2 tsp. of the herb mixture per cup of boiling water. Cover and steep
for 10 min.
Ginseng Tonic
Blend together:
2 tsp. American Ginseng Root
4 tsp. Licorice
1 tsp. Korean Ginseng
1 tsp. Astragalus
2 tsp. Nettles
1 tbls. Siberian Ginseng
1 tbls. Alfalfa Leaf
1 tsp. Ginger
For Sleepless Nights
1 part Chamomile flowers
1 part Catnip herb
1 part Lemon Balm herb
1 part Passion Flower
Use a heaping teaspoon and steep 10 minutes in boiling water.
Medicinal Tea Blends (from Alaena D.)
Digestive System Tea:
1 part Slippery Elm Inner Bark
1 Part Fennel Seed
1 Part Ginger Root
2 Parts Peppermint Leaf
Constipation Relief Tea:
1 Part Senna
1 Part Cascara Sagrada
1 Part Marshmallow Root
3 Parts Spearmint Leaf
Relaxation Tea:
1 Part Valerian Root
1 Part Hops
1 Part Passion Flower
1 Part Lobelia Herb and Seed
Soothing Tea:
1 Part Borage Flower
2 Parts Skullcap
4 Parts Chamomile Flower
Urinary System Tea:
1 Part Juniper Berries
1 Part Uva Ursi
1 Part Cornsilk
May add 1 Part Parsley
For Prostate Formula, add 1/2 part Saw Palmetto Berries and omit the Parsley
Healthy Eye Blend:
1 Part Bilberry (European Blueberry)
1 Part Ginkgo Leaf
1 Part Spearmint Leaf
1 Part Eyebright
1 Part each Goldenseal Leaf and Root
One more recipe, for the Liver, and to cleanse the body of toxins:
1 part Milk Thistle
1 part Barberry
1 part Goldenseal
1 part Chapparal
1 part Dandelion Root
1 part Dandelion Leaf