Makes 1 quart
Although this strong and spicy tea can be served cold, both its flavor and ability to help digestion are improved when it is served hot. The ingredients in this recipe are easy to find at a natural foods store. Pregnant women and people with heart or liver disease or hypertension should avoid licorice.
• 2 1/2 ounces (1 cup) astragalus root slices
• 2 ounces (3/4 cup) ginger rhizome, fresh or dried
• 2 ounces (3/4 cup) dried or fresh orange peel
• 1 1/2 ounces (1/2 cup) hoelen
• 1 ounce (1/4 cup) red ginseng (Panax ginseng)
• 1 ounce (1/4 cup) licorice root
1. Combine ingredients, then simmer 3 ounces of the herb blend in 1 quart of water for 5 minutes in a covered pot.
2. Let the brew steep for 20 minutes, strain, and refrigerate.
3. Drink 1 cup morning and evening, preferably just before meals.
Christopher Hobbs’s case studies are gleaned from his thirty years of studying and practicing herbalism. Hobbs, a fourth-generation botanist and herbalist, is an Herbs for Health Editorial Advisory Board member and licensed acupuncturist. He is the author of St. John’s wort: The Mood Enhancing Herb, (Botanica, 1997), Stress and Natural Healing, (Botanica, 1997), and many other books.
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