Makes 4 cups
This refreshing spring tea blend was developed for The Herb Companion last year by Brigitte Mars, an herbalist in Boulder, Colorado. It’s a good excuse for a tea party.
- 1 quart water
- 2 heaping teaspoons chopped fresh nettle leaves, or 1 heaping teaspoon dried (Wear gloves when gathering and preparing fresh nettle leaves.)
- 2 heaping teaspoons chopped fresh spearmint leaves, or 1 heaping teaspoon dried
- 2 heaping teaspoons chopped fresh violet leaves and flowers, or 1 heaping teaspoon dried
- 2 teaspoons unsprayed fresh rose petals, white heels removed, or 1 teaspoon dried
- 1/2 teaspoon dried aniseed, slightly crushed
- 4 fresh strawberries, sliced
1. Bring the water to a boil. Place the remaining ingredients in a teapot that has been warmed. Pour the boiling water over the herbs and strawberries, cover, and let steep for 10 minutes. Strain the tea and serve.
Note: This tea may also be brewed by the heat of the sun. On a sunny day, place the herbs in a glass jar filled with water, then set the jar outside. Forget about it for an hour or two. Use the fresh strawberries as a garnish.
Click here for the original article, National Herb Week Calendar.
