Monday, January 27, 2014

An Herbal Tea for the Cold Season

I don’t know why it’s taken me so long to discover the satisfaction of drinking a pot of tea made from herbs that grew in our own garden. Perhaps it’s about convenience; perhaps I’ve been intimidated by the trial-and-error process of getting the balance of flavors right. But after spending the weekend sipping peppermint tea—pure, unadulterated peppermint, with leaves that came straight from our garden bed—I realize making tea doesn’t have to be complicated. 

Do you make your own tea or buy your blends? Here’s a recipe for a warm, spicy brew that might just inspire you to mix up a batch of your own on a wintery day.

Brigitteสผs Best Brrrrr-Blast
Recipe by herbalist, author, and raw food chef, Brigitte Mars

This is a good tea for the cold season, warming and spicy. “Have a toast to a great winter with someone you want to be warm with,” Brigitte suggests.

  • 2 parts roasted dandelion root
  • 1\2 part cinnamon bark
  • 1\2 part dried ginger root
  • 1\2 part (decorticated) cardamom pods*
  • 1\2 part star anise

*Available at most health food stores.

  1. Crush all the herbs in a mortar and pestle or mix briefly in a blender. 
  2. Add approximately 1 teaspoon of the herb mix to 1 cup water, then simmer at a low boil for 10 minutes. 
  3. Strain. Add honey and rice or soy milk to each cup and garnish with a sprinkle of nutmeg.

Excerpted from Herbal Teas © Kathleen Brown. Illustration by Carol Jessop, Black Trout Design.

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