NaturalMedications

Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.

Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and dried for later use. Claimed

by some to be a blood thinner, a blood purifier, to help bronchitis, a stimulating spring tonic. Mostly it is used for pure enjoyment.

Birch Tea (Wintergreen): Black, yellow and white birch. Dried leaves can be used year round. A large handful of fresh leaves

steeped in hot water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to reduce pain of passing kidney stones, and a fever reducer. Cold it was used as a mouthwash.

Blackberry/Raspberry Tea: The dried mature leaves of these

brambles make a good tea. Used to help control diarrhea, as a blood purifier and tonic. Use all year round.

Blueberry Tea: The dried mature leaves are steeped until

cool and drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to help inflamed kidneys and increase the flow of urine. Somewhat bitter. Use all year round.

Alfalfa Tea: The dried and powdered leaves and flower heads

make a very nutritious tea, but it is somewhat bland. We suggest

mixing them with normal teas to stretch them and add nutrition. Its vitamin content was the reason it was used. Used all year round.

Wild Strawberry Tea: Use dried leaves normally. Pour several

cups boiling water over a handful of fresh leaves in the evening.

Cover and let steep overnight. Strain water and reheat in the morning. Believed to help with a multitude of things, from stomach troubles, eczema, diarrhea, etc. According to experts, it is much more healthful than purchased coffee or teas. Use all

year round.

Wild Rose-Hip Tea: A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in

season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu. Also for sore throat.

Sweet Goldenrod Tea (Anise): Can use dried or fresh leaves

or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.

Soldier's Herb Tea: This common yard weed with green leaves

and two seedie spikes was used by the colonials and Indians alike. One teaspoon of seeds per cup of boiling water steeped for 1/2 hour was used for dropsy and jaundice. A tea from fresh leaves (chopped fine), one heaping teaspoon per cup of boiling water steeped for 1/2 hour. For dried powdered leaves, use one level teaspoon and reduce time to 15 minutes. Drunk 4 to 5 times a day until relief was obtained. Used for gout, to help clean out

nasal passages and to slow menstruation. Also used to expel worms. A tea cooled made from rainwater was used as an eyewash.

Ginger Tea: Good for nausea and motion sickness. Make a tea

using ginger, or add some to a cup of weak black tea.

Rosemary Tea: A handful of rosemary steeped for 10 minutes -

this tea is good for headaches.

TIPS:

All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water. Always

steep. This means pouring hot water over material and letting set for 5 - 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.

HERBAL TEA RECIPES

Each recipe brews about 30 cups. Keep the extra blends in air-tight glass jars in a dark, cool cupboard. If you want to substitute

fresh herbs in any of these recipes, just triple the amount.

zesty lemon tea

Delicious hot or iced.

1/4 cup dried lemon balm leaves

2 tablespoons dried lemon thyme leaves

1/4 cup dried lemon verbena leaves

1/4 cup dried lemon geranium leaves

1 tablespoon dried lavendar blossoms

afternoon tea,

A flavorful blend to enjoy when you need a break.

1/4 cup dried hibiscus flowers

1/2 cup dried chamomile

2 tablespoons dried rose hips

1 tablespoon dried orange peel

1 3-inch cinnamon stick, crushed.

Therapeutic tea,

Whenever a cold threatens, brew yourself a cup of this tea.

1/3 cup dried thyme

1/3 cup dried leaf sage

1/3 cup powdered ginger

lemon granita

A refreshing finale for a heavy meal.

4 cups zesty lemon tea (see above)

1 1/2 cups sugar

2 1/2 cups fresh lemon juice

Lemon herbs, lemon zest, or berries for garnish

Combine the tea and sugar in a large non-aluminum saucepan and stir to begin dissolving the sugar. Place over medium heat and cook, stirring, just until the liquid comes to a boil and the sugar is dissolved. Remove the lemon syrup from the heat and

allow it to cool completely. Stir in the lemon juice and pour the

mixture into a shallow glass or enamel dish. Place the dish in the freezer for 5 hours, stirring thoroughly every hour. After 5 hours, pack the granita in a bowl or decorative mold and refreeze. Unmold before serving and garnish with herbs, zest, or berries.

spicy tea,

A great pick-me-up on cold afternoons.

1/4 cup dreid lemon verbena

1/4 cup dried chamomile

1/4 cup dried orange peel

2 tablespoons dried rosemary

1 3-inch cinnamon stick, crushed

digestive tea

This is the tea to drink when you've eaten too much.

2 tablespoons dried thyme

2 tablespoons dried rosemary

1/4 cup dried mint

2 tablespoons aniseed

1/4 cup lemon verbena.

Bedtime tea,

Try drinking a cup of this when you want a good night's sleep.

1/4 cup dried chamomile

1/4 cup dried linden leaves

2 tablespoons dried mint

1 tablespoon dried orange blossoms (optional)

2 tablespoons lemon verbena