Herbal Teas
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article submitted by: Nerysau - West Australia - Australia
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We drink for many reasons: to quench thirst, to warm or cool ourselves, to share companionship with friends and to comfort ourselves. In the case of herb teas, there is the additional benefit of the therapeutic properties to be gained. Tea and coffee have a valuable role as stimulants and tea is a useful antioxidant but, unfortunately, we often drink them to excess and the stimulating properties can be destructive to the nerves and body, leaving us feeling 'jumpy' and with an 'acid' stomach. If we try to limit the intake of tea and coffee to about three cups a day, drinking herbal infusions or decoctions the rest of the time, we are getting the best from both types of drinks.
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We drink for many reasons: to quench thirst, to warm or cool ourselves, to share companionship with friends and to comfort ourselves. In the case of herb teas, there is the additional benefit of the therapeutic properties to be gained. Tea and coffee have a valuable role as stimulants and tea is a useful antioxidant but, unfortunately, we often drink them to excess and the stimulating properties can be destructive to the nerves and body, leaving us feeling 'jumpy' and with an 'acid' stomach. If we try to limit the intake of tea and coffee to about three cups a day, drinking herbal infusions or decoctions the rest of the time, we are getting the best from both types of drinks.
It can be unwise to stick to one single herb or blend of herbs until you are absolutely sure of what you are doing. Continual use of any particular herb may aggravate the very symptoms which you are trying to alleviate. If you don't thoroughly understand the properties of the herbs you are using, you may unwittingly overstimulate certain organs or functions of the body, so try to vary the types of drinks, especially at first. Making mixtures of the herbs helps overcome the problem and creates the excitement of discovery as you make and taste a new and unique blend.
You can use honey to sweeten the teas if you like. Honey rots teeth in the same way as sugar but it contains many valuable minerals, enzymes, and organic acids. It also acts as a disinfectant, protecting against bacterial and fungal infections. With such valuable attributes, cleaning your teeth after eating or drinking is a small price to pay. Try to buy honey direct from an apiarist or, failing this, ask your health food store where the honey comes from and whether or not it has been heated or treated in any way. It is best to get the 'least-messed-about-with' honey.
To create herbal mixtures you will need to know the individual taste of each herb. As with any experiments you make, you might like to keep records if you want to repeat your successes. In your record book, you might list down the side of a page the herbs which you have available and put headings across the top, such as bland, lemony, bitter, sweet and full-bodied. Leave the last column for comments. Fill in the columns using a pencil so that you can rub out easily and note successes and disasters, to guide your future efforts.
First, try making a tea using one herb (noting the name and amount in your book) with maybe a bland or a lemony flavour. If this is not very exciting, try adding another herb, perhaps a full-bodied or bitter one. You will quickly get the 'feel' of blending after making a few mixes.
I work in a fairly haphazard way, using a quarter of a cup of boiling water and adding pinches of herbs until the taste is to my liking. You can be more scientific if you like. The important thing is the end result, but don't forget to note down what you used, whichever way you do it! Some of these recipes are teas for particular conditions, others for pleasure. You may like to try each tea and then add or substitute your own flavours. If you have a source of unsprayed oranges and lemons, you can grate and dry the rind (zest) for use in drinks, cakes and desserts. All these teas are made using the infusion method, see Tea or Infusion.
Making Herb Teas
Herbs for tea-making should be chopped or crushed until the pieces resemble Indian tea in size. Store the mixtures in glass jars away from the light (if you have space it's a good idea to freeze them), keeping out only enough for immediate use. In this way you will preserve the flavour, colour and goodness for as long as a year. Keep a separate teapot or infuser for herbal drinks, as tannin residue from other teas can alter the delicate flavour of the herbs. Lemon zest and juice and orange peel can be added to any teas to improve flavour and increase vitamin and mineral content.
Some teas can be made like conventional tea, just by pouring boiling water over the flowers and leaves, and leaving it to stand covered for a few minutes. Some such as seeds or root need to be simmered, as a decoction, to draw out enough flavour and goodness from the herb. Either way, much of the therapeutic value of herb teas is in the essential oils that will evaporate off in steam. It's important to cover the mug or pot to prevent loss of these oils.
Some Herb Blends
Refreshment
Bergamot, lemon balm or lemon grass leaves, borage leaves or flowers, lemon rind or juice or orange peel
Relaxation
Aniseed, chamomile or elderflower, lemon balm, marjoram, oregano, sage or tarragon leaves
Stomach Upsets
Alfalfa sprouts, angelica leaves or root, caraway seeds, chamomile, mallow root, orange peel, peppermint and spearmint, savory or thyme leaves
Thirst-Quenching
Basil or borage leaves or root, lemon grass leaves, peppermint leaves, lemon rind or juice.
Tonic
Alfalfa or red cover sprouts, angelica leaves or root, anise seeds, basil, bergamot, peppermint, nettle, parsley, raspberry, rosemary, sage, savory leaves
Vitamin and Mineral Supplement
Alfalfa or red clover sprouts, anise seeds, catnep, lemon grass, nettle, parsley, raspberry, sage, tarragon, thyme, yarrow leaves, lemon rind or juice, orange peel, mallow root
CAUTIONS
Borage/mullein
The hairs on the leaves of these plants can cause contact dermatitis and also stomach problems. Use gloves to pick the leaves if you are sensitive. Strain the tea through a coffee filter to avoid ingesting hairs.
Nettle
Old plants need to be well cooked as they contain a principle which could cause kidney damage if eaten raw.
Parsley
Avoid using as a tea if pregnant or if the kidneys are inflamed. The small amount normally used in cooking and salads is safe.
Rosemary/sage/thyme
Not to be used in large quantities or for an extended period of time.
Yarrow
Extended use may make the skin light-sensitive resulting in pigmentation.
Valerian
Extended use may have a depressant effect. Take no more than twice a day for 6 days. Repeat for three weeks only.
Herb Tea Recipes
Pregnancy
1 part ginger root
1 part liquorice
2 parts nettle leaves
1 part mallow, root or leaf
1 part yellow dock
4 parts raspberry leaves
Sleepy Time
2 parts chamomile flowers
2 parts lemon balm leaves
2 parts nettle leaves
2 parts liquorice or aniseed
1 part catnep leaves
1 part elderflowers
Comforter
2 parts peppermint leaves
1 part lemon balm leaves
2 parts chamomile
Summer Quencher
For a delicious chilled drink, strain after 10 minutes, chill and add lemon juice and ice cubes.
3 parts lemon grass leaves
2 parts lemon balm leaves
2 parts borage leaf
2 parts lemon peel
1 part dill seed
Post-natal
4 parts raspberry leaves
2 parts fennel
1 part borage leaves and flowers
1/2 part dandelion root or leaf
1 part nettle leaves
1 part dill
1/2 part mallow, root or leaf
Elder Tisane
6 parts elderflowers
1 part caraway
2 parts red clover
1 part dried orange peel
1 part lemon balm leaves
The following Herb Teas Chart will help you to make blends of tea to suit your own palate and needs. Try small amounts at first. When you find a mix you like, you can make it in bulk. Make these drinks using fresh or dried herbs but remember, if you want a specific mix, dried herbs will ensure that you have the same blend throughout the year.
Excerpt from 'Herbcraft' by Nerys Purchon
See also 'Healing With Herbs' Nerys Purchon
You can use honey to sweeten the teas if you like. Honey rots teeth in the same way as sugar but it contains many valuable minerals, enzymes, and organic acids. It also acts as a disinfectant, protecting against bacterial and fungal infections. With such valuable attributes, cleaning your teeth after eating or drinking is a small price to pay. Try to buy honey direct from an apiarist or, failing this, ask your health food store where the honey comes from and whether or not it has been heated or treated in any way. It is best to get the 'least-messed-about-with' honey.
To create herbal mixtures you will need to know the individual taste of each herb. As with any experiments you make, you might like to keep records if you want to repeat your successes. In your record book, you might list down the side of a page the herbs which you have available and put headings across the top, such as bland, lemony, bitter, sweet and full-bodied. Leave the last column for comments. Fill in the columns using a pencil so that you can rub out easily and note successes and disasters, to guide your future efforts.
First, try making a tea using one herb (noting the name and amount in your book) with maybe a bland or a lemony flavour. If this is not very exciting, try adding another herb, perhaps a full-bodied or bitter one. You will quickly get the 'feel' of blending after making a few mixes.
I work in a fairly haphazard way, using a quarter of a cup of boiling water and adding pinches of herbs until the taste is to my liking. You can be more scientific if you like. The important thing is the end result, but don't forget to note down what you used, whichever way you do it! Some of these recipes are teas for particular conditions, others for pleasure. You may like to try each tea and then add or substitute your own flavours. If you have a source of unsprayed oranges and lemons, you can grate and dry the rind (zest) for use in drinks, cakes and desserts. All these teas are made using the infusion method, see Tea or Infusion.
Making Herb Teas
Herbs for tea-making should be chopped or crushed until the pieces resemble Indian tea in size. Store the mixtures in glass jars away from the light (if you have space it's a good idea to freeze them), keeping out only enough for immediate use. In this way you will preserve the flavour, colour and goodness for as long as a year. Keep a separate teapot or infuser for herbal drinks, as tannin residue from other teas can alter the delicate flavour of the herbs. Lemon zest and juice and orange peel can be added to any teas to improve flavour and increase vitamin and mineral content.
Some teas can be made like conventional tea, just by pouring boiling water over the flowers and leaves, and leaving it to stand covered for a few minutes. Some such as seeds or root need to be simmered, as a decoction, to draw out enough flavour and goodness from the herb. Either way, much of the therapeutic value of herb teas is in the essential oils that will evaporate off in steam. It's important to cover the mug or pot to prevent loss of these oils.
Some Herb Blends
Refreshment
Bergamot, lemon balm or lemon grass leaves, borage leaves or flowers, lemon rind or juice or orange peel
Relaxation
Aniseed, chamomile or elderflower, lemon balm, marjoram, oregano, sage or tarragon leaves
Stomach Upsets
Alfalfa sprouts, angelica leaves or root, caraway seeds, chamomile, mallow root, orange peel, peppermint and spearmint, savory or thyme leaves
Thirst-Quenching
Basil or borage leaves or root, lemon grass leaves, peppermint leaves, lemon rind or juice.
Tonic
Alfalfa or red cover sprouts, angelica leaves or root, anise seeds, basil, bergamot, peppermint, nettle, parsley, raspberry, rosemary, sage, savory leaves
Vitamin and Mineral Supplement
Alfalfa or red clover sprouts, anise seeds, catnep, lemon grass, nettle, parsley, raspberry, sage, tarragon, thyme, yarrow leaves, lemon rind or juice, orange peel, mallow root
CAUTIONS
Borage/mullein
The hairs on the leaves of these plants can cause contact dermatitis and also stomach problems. Use gloves to pick the leaves if you are sensitive. Strain the tea through a coffee filter to avoid ingesting hairs.
Nettle
Old plants need to be well cooked as they contain a principle which could cause kidney damage if eaten raw.
Parsley
Avoid using as a tea if pregnant or if the kidneys are inflamed. The small amount normally used in cooking and salads is safe.
Rosemary/sage/thyme
Not to be used in large quantities or for an extended period of time.
Yarrow
Extended use may make the skin light-sensitive resulting in pigmentation.
Valerian
Extended use may have a depressant effect. Take no more than twice a day for 6 days. Repeat for three weeks only.
Herb Tea Recipes
Pregnancy
1 part ginger root
1 part liquorice
2 parts nettle leaves
1 part mallow, root or leaf
1 part yellow dock
4 parts raspberry leaves
Sleepy Time
2 parts chamomile flowers
2 parts lemon balm leaves
2 parts nettle leaves
2 parts liquorice or aniseed
1 part catnep leaves
1 part elderflowers
Comforter
2 parts peppermint leaves
1 part lemon balm leaves
2 parts chamomile
Summer Quencher
For a delicious chilled drink, strain after 10 minutes, chill and add lemon juice and ice cubes.
3 parts lemon grass leaves
2 parts lemon balm leaves
2 parts borage leaf
2 parts lemon peel
1 part dill seed
Post-natal
4 parts raspberry leaves
2 parts fennel
1 part borage leaves and flowers
1/2 part dandelion root or leaf
1 part nettle leaves
1 part dill
1/2 part mallow, root or leaf
Elder Tisane
6 parts elderflowers
1 part caraway
2 parts red clover
1 part dried orange peel
1 part lemon balm leaves
The following Herb Teas Chart will help you to make blends of tea to suit your own palate and needs. Try small amounts at first. When you find a mix you like, you can make it in bulk. Make these drinks using fresh or dried herbs but remember, if you want a specific mix, dried herbs will ensure that you have the same blend throughout the year.
Excerpt from 'Herbcraft' by Nerys Purchon
See also 'Healing With Herbs' Nerys Purchon
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