Herb Basics: Tranquil Tea


| March/April 2002



Christopher Hobbs created this tranquil tea recipe, a sweet-smelling herbal tea blend to soothe your stomach during times of stress. The tea is also a digestion- and relaxation-enhancer when served after dinner.

  • 3 parts dried linden flower (Tilia ¥europaea)
  • 2 parts dried lemon balm (Melissa officinalis)
  • 2 parts dried orange peel
  • 1 part dried chamomile (Matricaria recutita)
  • 1 part dried lavender (Lavandula angustifolia)
  • 1 part dried hops (Humulus lupulus)
  • 1 part dried oatstraw (Avena sativa)
  1. Finely chop or crumble the herbs. Mix them together thoroughly and place the mixture in a glass jar with a tight-fitting lid.
  2. Store in a cool, dark place and bring the herbs out whenever you’re ready to prepare the tea.
  3. To make the tea, use 1 heaping teaspoon of the herbs for each cup of water. (If you’re making a large pot of tea for yourself or dinner guests, you may wish to add 1 extra teaspoon for the pot.)
  4. Put the herbs in a tea ball or bag, and add to water that has just been boiled. Cover and let steep for 10 minutes before serving.




elderberry, echinacea, bee hive

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