Rosehip Tea
Drink this tea whether you have a cold or not. The extra vitamin C is good for you anytime.
Pour 1 cup boiling water over
1 teaspoon of crushed rosehips and
1 teaspoon of dried lemon peel.
Let steep 15 minutes. Strain and use honey to sweeten.
****
Expectorant for coughs
Loosens chest congestion and promotes discharge of mucus.
Mix 1/4 cup each of mullein and mallow flowers. (Either the mullein leaves or flowers can be
used.)
Add 1 tablespoon of herb mixture to
1 cup of boiling water.
Strain and add several cloves and 1 teaspoon of lemon juice. Sweeten with honey.
****
Sweating Tea
Mix 1 tablespoon each of white yarrow, boneset, catnip, thyme, peppermint, sage, and verbena.
To substitute any of those herbs, use linden, elder flowers, pennyroyal, or horehound.
Steep 1 heaping teaspoon of the herbal mixture in 1 cup boiling water for 10 minutes. Strain and sweeten. Drink warm every 3--4 hours.
If profuse sweating is desired, drink every hour.
*****
Heartburn Formula:
1 tsp each chamomile flowers, lemon balm leaves and licorice root
½ tsp slippery elm bark
¼ tsp each fennel seeds and catnip leaves
1½ cups very hot water
1½ cups carrot or apple juice (optional)
Combine herbs and pour very hot water over them. Steep for at least 15 minutes, then strain out herbs and add juice. Drink 1 cup after each meal. Stored in the refrigerator, this formula will keep for a few days.
****
Essiac Tea
Used for all kinds of cancer. Especially effective on stomach and breast cancers
Should be taken 2 hours before eating and on an empty stomach.
6 ½ cups of burdock root (cut)
1 pound of sheep sorrel herb powdered
1/4 pound of slippery elm bark powdered
1 ounce of Turkish rhubarb root powdered
other recipes also include 1 part Blessed thistle, 1 part red clover, and 1/2 part each of kelp and watercress.
Mix these ingredients thoroughly and store in glass jar in dark dry cupboard.
Take a measuring cup, use 1 ounce of herb mixture to 32 ounces of water depending on the amount you want to make.
I use 1 cup of mixture to 8 x 32 = 256 ounces of water. Boil hard for 10 minutes (covered) then turn off heat but leave sitting on warm plate over night (covered).
In the morning heat steaming hot and let settle a few minutes, then strain through fine strainer into hot sterilized bottles and sit to cool. Store in dark cool cupboard. Must be refrigerated when opened. When near the last when its thick pour in a large jar and sit in frig overnight then pour off all you [can] without sediment.
This recipe must be followed exactly as written.
I use a granite preserving kettle (10 – 12 qts), 8 ounce measuring cup, small funnel and fine strainer to fill bottles.
****
Kombucha Mushroon Tea
Wash all utensils with hot sudsy water and rinse well.
Boil three quarts of purified water.
Add 1 cup white sugar to water when a rolling boil is reached. Boil water and sugar for five minutes.
Turn off heat and add 4-5 tea bags of black or green tea.
Steep 10-15 minutes and remove tea leaves or bags and let tea cool (it doesn't hurt to steep the tea longer).
Pour cooled tea into gallon size glass container.
Add your Kombucha culture Mushroom) placing it so that the smooth shiny surface lies up. Add 1 cup of fermented Kombucha Tea from a previous batch (or substitute 1/4 c. distilled vinegar).
Place cheesecloth over the opening of the jar and secure with a rubber band. This keeps dust, mold, spores and vinegar flies out of the fermenting tea.
Allow to sit undisturbed in a well ventilated and darkened place away from direct sunlight (temp. 65-90 degrees F.) for 8-12 days.
To make sure the tea is ready to harvest, pour off a couple of ounces for a taste test.
Taste Test: A taste test on a batch of Kombucha Tea may taste like this: 4-6 Days - Too sweet, not all sugar converted. 7-9 Days - Tastes like sparkling apple cider. 10+ Days - Vinegar taste becoming prominent.
When the tea is brewed to your taste, remove the two cultures. Gently separate and place the cultures in a glass bowl covered with plastic wrap or a plastic container and refrigerate with 1 cup tea. They will keep refrigerated for approximately six months, possibly longer.
Pour the fermented tea through a coffee filter and bottle it into glass or food-grade plastic quart bottles.
Date and label the bottled tea and put it in the refrigerator.
Tips:1/4 cup white distilled vinegar can be substituted for the fermented tea starter.
One of the four tea bags can be substituted with an herbal blend for variety.
Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Either way is okay. When the culture sinks to the bottom a new culture (baby) will begin to grow on the surface of the tea.
one gallon glass jar or bowl
NOTE I have alway boiled the water and added it to the sugar and tea in the bowl. Then when cooled ton room temperature I add the mushroom. I also add 1 1/2 cups sugar not one cup
*****
Sting Nettle Energizer
Stinging nettle (Urtica dioica) is an energizing infusion. It gives the energy to work 14-15 hours a day
Because stinging nettle strengthens the kidneys and adrenals, it builds powerful energy from the inside out, and gives one amazing stamina. If you drink 4-5 quarts of nettle infusion weekly, you can expect to see results within 3-6 weeks.There are no contraindications to the use of stinging nettle infusion.
Side effects may include: thicker hair, softer skin, stronger veins, and greater delight in life.Nourishing herbal infusions can be made with other herbs too. I like red clover blossoms, lots of anticancer protection there, as well as lots of phytoestrogens. And oatstraw, such a mellow brew, and it's so great for easing and nourishing the nerves.
Put one ounce dried nettle by weight in a quart canning jar.
~ Fill the jar with boiling water, cap well, and allow to steep for four hours or overnight.
~ Strain and enjoy.
~ Refrigerate the remainder.
~ Drink within 36 hours.
****
Spicy Tomato Tea for Colds
It works fast (in most cases) and tastes great! These ingredients are well-known serious herbals for their medicinal properties... Used together they do wonders for sinus/ear infections, colds, coughing and sore throat. We've even found it to kill flu germs and strep throat (with no antibiotics).
TOMATO TEA RECIPE
2 cups V8 Juice
2-3 cloves Garlic crushed (use more if you can)
2 T Lemon Juice
Hot Sauce (the more the better, so as much as you can handle)
Mix and heat in a pan or in the microwave. Sip slowly and re-warm as needed to get the full effects of the fumes. Let it sit in the back of your throat to bathe it. Suck the fumes through your sinuses and also down into your lungs. Its all natural and healthy, so drink as much of it as you want or need until you are SURE the infection is gone. This is past the time when you "feel better."
Substitutes:
Garlic - garlic in olive oil, dehydrated garlic, garlic salt (aiming for the strong anti-bacterial/fungal effects)
Lemon Juice - Fresh lemons, bottled juice, limes, lime juice, oranges, frozen lemonade
Hot Sauce - ANY kind of hot sauce works, fresh hot peppers, cayenne pepper, dried pepper flakes (if really desperate, try horseradish, black pepper or even mustard . you're aiming for the highly anti-bacterial/fungal properties of capricin which is found in hot peppers, and its effectiveness at clearing out the sinuses.)
Notes:
1. Capricin (found in hot peppers) is actually soothing to the stomach. In addition, it's a pain killer (good for sore throats), and is also one of the main ingredients used in herbal recipes for killing fungal infections like Candida, which is closely related to all kinds of physical problems we have, including allergies.
2. You can add Worcestershire sauce and celery salt to make it taste just like a bloody Mary mix.
ADDITIONAL RECIPE
Tomato Tea (particularly for sinus infection). It really does work ! We have been using a similiar recipe for 20+ years . The recipe we have always used is as follows:
1 can/jug of V8
2+ cloves of GARLIC
2+ LEMONS juiced
2+ tbsp HONEY
pinch of CAYENNE
Tips :
* African Cayenne if you can find it
* Fresh Lemons
* Put the clove of garlic under a wide knife and smash it-this seems to release the properties better than chopping
* V8 or Tomato juice- we always used V8 because it has more flavor
* Keep the concoction simmering on low and drink through out the day
* Alter amounts of ingredients as you see fit.
****
Ulcer healing Tea
Source: community.livejournal.com
1 part Marshmallow root (ground)
1 part Licorice root (ground)
1 part Slippery Elm
1/2 part Echinacea angustafolia
1/2 part Geranium
Sage Honey to taste (below)
Mix the above tea in a bowl. Pour 1 cup boiling water to 1 tsp. of herb. Let steep for 15 minutes. Drink on an empty stomach, 2 or 3 cups daily.
These herbs have been traditionally used for healing stomach ulcers and decreasing stomach acids, as well as for binding proteins. The sage honey & geranium are recommended for their astringent properties in preventing bleeding.
Other herbs known to be effective in healing ulcers are goldenseal, catnip, meadowsweet, ginger root and peppermint.
SAGE HONEY
1 1/2 cups raw honey
1/4 cup fresh sage leaves (salvia officinalis)
Heat honey over low heat. Add sage leaves and heat gently, taking care not to boil (excessive heat destroys the beneficial qualities of the honey). Heat until the sage leaves become dry. Now the herbal qualities and essential oils have been extracted from the sage herb and are contained in the honey. Strain with a slotted spoon or sieve. Pour aromatic honey into a clear glass jar and label.
*****
Herbal fever elixr
Use: Cold, Fever
1 ounce dried Elder Flowers
1 ounce dried Peppermint Leaves
½ pint distilled water
Mix the herbs. Place in a quart saucepan. Pour 1/2 pints of distilled boiling water over it. Cover and allow to steep in a hot place for 10 to 15 minutes (do not boil). When ready, strain into another saucepan. Sweeten with honey if desired.
Note: Once covered for steeping, do not raise the lid, as this will cause it to lose some of its strength.
Recommended Dose:
Take this in bed, well covered with blankets to retain the heat.
For severe colds and fevers, drink one pint as hot as possible, and remain in bed, well covered.
For children: one half to one cup.
After taking this remedy, stay in bed well covered for at least 12 hours to promote free perspiration.
Please note: This remedy is quite harmless and safe. It will induce perspiration 20 to 40 minutes after taking, and sometimes sooner.
This will soothe you to sleep, and the perspiration will continue for several hours.
In some cases, the temperature has been reduced from 104 to 99 degrees within two hours!!
According to Dr. Dr. Edward E. Shook, well known herbalist, "there is no remedy for colds and fevers of any description equal to this simple life-saving formula."
Follow-up
The next morning, if the fever or cold is completely broken, take a sponge bath with warm water. Change linens in bed. Take some light nourishment such as fruit juices, (pineapple, orange or prune juices). Keep your body warm and away from all drafts for a day or two.
If one dose does not completely break up the cold or fever, take another dose after 24 hours.
****
Stomach ache Tea
2 cups boiling water
1 tsp each chamomile flowers and lemon balm leaves
½ tsp each catnip leaves and fennel or dill seeds
Pour boiling water over herbs and steep for 10 minutes. Strain out herbs and allow to cool
****
Motherwort (Leonurus cardiaca) Tea
Traditionally used to treat a racing heart caused by nervous tension, this herbal sedative may, with long-term use, reduce the formation of clotting factors, lower total cholesterol and triglycerides, and
strengthen the heart muscle.
Prepare a tea by soaking 1/4 to 1/2 teaspoon of dried motherwort in about 5 ounces of boiling water for five to 10 minutes. Drink it throughout the day, or take 10 to 20 drops of a tincture as often as every 10 minutes, if necessary.
****
Heart and Brain Tonic
Can be taken daily if desired
Place a small handful of fresh, wild rose petals or 3 tablespoons of dried rose petals in
2 cups of boiling water.
Steep, covered, 15 minutes. Strain and sweeten with honey. Garden roses can be used if you have no access to the wild variety.
******
Stomach Flu Tea
This is a recipe "CROWCAVE" shared with me, because I have been so sick with the stomach flu.
1 Teaspoon Calendula ,
1 tablespoon BONESET,
HONEY AND ELDERBERRY
MAKE A TEA. DRINK IT STRONG EVERY HALF HOUR . YOU'LL NEED LOTS OF BONESET IN IT FOR BATTLE THE AFTER EFFECTS OF STOMAC FLU
*****
Here is some quick relief for HOLIDAY STRESS.
Valerian: Steep 2 t. powdered root in 1 c. water. A seditive.
Catnip: Steep 2 t. dried leaves in 1 c. water and drink 3 times per day.
Passionflower: (a great tranquilizer) helps relieve muscle tension and fatigue. Use 1 t. dried leaves (get at healt food stores) in 1 c. water. Drink 3 times per day.
Skullcap: Steep 1-2 t. dried leaves in 1 c. water and drink 3 times per day. (Don't use if you're pregnant)
Chamimile: Make an infusion using 2-3 t. flowers in 1 c. water. Drink 3 times per day.
Catnip: Steep 2 t. in 1 c. water and drink before bedtime.
Hops: Steep 2 t. strobiles in 1 c. water and drink before bedtime.
Lavender: Put a few drops of lavender E.O. on cotton balls and place all around your home or put a few drops of E.O. in your bath water and enjoy. Can also put a few drops on your pillow before sleeping for a restful night's sleep.
Astragalus: Make a decoction by boiling 1 t. dried root in 1 c. water and drink once per day.
***
Herbal Tea Plants for the Garden
Sadly, too many gardeners fail to take advantage of the many delightful herba teas available to them from their own garden. Herbal teas are healthy, refreshing and can be sweetened to taste with honey or dried licorice root.
Brewing herbal teas is very simple. We recommend using the infusing method, that is pouring boiling water over the herbs and allowing them to steep for 3-5 minutes, then straining the tea and serve. Teas can be served cold or hot,according to preference.
For one cup of herbal tea, use 3 teaspoons of fresh herbs, or 1teaspoon of dried herbs.
For one gallon, use 6 ounces ( about 2+ cups ) of fresh herbs, or + cups dried herbs.
If using fresh herbs, gently bruise or crush the leaves to help release flavor and aroma.
Never let the herbs set in the tea for over a day as this may allow tannic acid to release into the tea, which can be irritating to the stomach.
Be sure to use only herbs that have not been treated with pesticides.
AGRIMONY ( AGRIMONIA EUPATORIA )
Agrimony has long been used in place of tea in Europe. Taste: Delightful taste, with a somewhat apricot like flavor. Can be sweetene with licorice or honey.
Medico Alfalfa. Medicago sativa.
Alfalfa is very high in vitamins A, D, E, G and K, as well as 16 important minerals.
This strain of alfalfa can be made into a tea by placing two teaspoons of dried leaves in a cup of boiling water and soaking for 15 minutes. This tea is used to treat arthritis, boils, digestive disorders, urinary tract infections and boweldisorders. The chlorophyll in this brew will also dispatch of bad
breath. Parts of plant to use for tea: Leaves and seeds.Taste: Somewhat of a bland taste, some describe it as the taste of new mown hay. so mix with red clover, mints or lemon verbena and
sweetening with honey. Your really should drink this tea for it's nutritional benefits.
ANGELICA
Parts of plant to use for tea: Leaves, seeds. Taste: A very light taste, somewhat like celery. Best if sweetened with honey.
ANISE ( PIMPINELLA ANISUM )
Anise tea is one of the best herbal teas that you could ever hope to make. It has a delicious flavor, and is said to be helpful in the treatment of asthma, colic, bronchitis and nausea. It is also said to be helpful in promoting milk production in nursing mothers. A cup of Anise tea just before bedtime
will help you rest better and sleep soundly. Leaves and seeds used to flavor licorice.
Parts of plant to use for tea: Leaves and seeds.
Taste: Very pleasant sweet licorice like taste and delightful aroma. Needs no sweeteners or other flavorings.
BALM, LEMON ( MELISSA OFFICINALIS )
Lemon scented leaves and sprigs used to make teas and cool drinks. It is thought to relieve asthma, migraine headaches and Toothaches.
Parts of plant to use for tea: Leaves
Taste: A light, lemony flavor that needs no other flavorings added, in fact it is a good flavoring herb to mix with other herbal teas.
BASIL, LARGE SWEET ITALIAN
Basil has long been used to relieve stomach aches, gas and constipation.
Parts of plant to use for tea: Leaves
Taste: Unique, spicy clove-like flavor.
Wood Betony. Stachys officinalis..
Tea made from the leaves is said to be effective against depression and despair and is said to
be a good blood purifier.
Parts of plant to use for tea: Leaves
Taste: A slightly bitter astringent taste, but not too strong. You may want to add a little honey to sweeten the taste.
BORAGE ( BORAGE OFFICINALIS )
Has been used to treat fevers and as an antidote against
poisons.
Parts of plant to use for tea: Leaves, flowers.
Taste: A pleasant cucumber flavor.
BURNET ( SANGUISORBA MINOR )
Has long been used to treat wounds and stop bleeding. Leaves used to flavor cold drinks and herb vinegars.
Parts of plant to use for tea: Leaves
Taste: Fresh cucumber like flavor.
CARAWAY SEEDS ( CARUM CARVI )
Caraway tea is often used to stimulate appetite and digestion and to relieve cramps and flatulence.
Parts of plant to use for tea: Seeds
Taste: Unique sweet flavor with a slight bite to it.
CATNIP ( NEPATA CATARIA )
Catnip tea has been used to relieve upset stomachs, hysteria, nervousness and headaches.
Parts of plant to use for tea: Leaves
Taste: An aromatic tea with a minty flavor.
Roman Chamomile. Anthemis nobilis.
releases a delightful apple like odor when bruised or walked on.
An infusion made from one ounce of flowers to one pint of water makes a soothing tonic that is said to calm hysterical and nervous affections in women.It will cut short an attack of delirium tremens in the early stage. Also effective against diarrhea.
Parts of plant to use for tea: Flowers
Taste: Delightful apple taste.
CICELY, SWEET (MYRRHIS ODORATA )
Tea made from cicely is considered to be an excellent tonic and is considered a mild laxative.
Parts of plant to use for tea: Leaves
Taste: Has a sweet, anise flavor.
Red Clover. Trifolium pratense.
Red Clover has long had a reputation as a cancer fighter. The plant contains large amounts of tocopherol, a potent antioxidant form of vitamin E that has been shown to prevent tumor formation in animal studies. It provides effective relief for menopausal symptoms as elements of the plant behave
like estrogen.
A tea can be made by boiling three teaspoons of dried flower tops
per cup of water and steeping 15 minutes.
Drink 3 cups a day.
Parts of plant to use for tea: Flowers ( Dried )
Taste: Clover has a sweet, delicate flavor. Excellent with a few
drops of honey.
RUSSIAN COMFREY ( SYMPHISTUM UPLANDICUM )
A mysterious herb reputedly assisting in the healing of wounds. Tea made from this plant makes a good gargle for sore throats and is beneficial for digestive problems
Parts of plant to use for tea: Roots and leaves.
Taste: Has a slightly bitter taste that can be improved by adding honey or licorice root.
DILL. ANETHUM GRAVEOLENS
It has been said that nibbling dill seeds will stop hunger pains. Dill tea is a popular
remedy for stimulating the appetite and relieving stomach aches due to a full stomach.
To harvest Dill, cut flowering stems when in full bloom. Spread out to dry on trays. When dry, rub off flowers and stems and discard the stems. Store the flowers and stems in an airtight container until ready to use.
Parts of plant to use for tea: Leaves and seeds
Taste: A rather pungent dill flavor.
FENNEL . FOENICULUM VULGARE
Fennel tea has long been used as a remedy for stomach and digestive problems. It is believed to stimulate the appetite, relieve cramps and spasms, ease flatulence and expel mucous. The seeds of the plant make a tea that is used to aid digestion and as a tonic for the spleen, kidney and reproductive glands.
Parts of plant to use for tea: Seeds and leaves
Taste: A very nice flavor reminiscent of anise.
Fenugreek. Trigonella foenum.
A decoction made from the seeds is give to strengthen those suffering from tuberculosis or recovering from an illness. Also used as an aphrodisiac.
Parts of plant to use for tea: Seeds and Leaves Taste: A rather pleasant taste,although slightly bitter.
HOREHOUND ( MARRUBIUM VULGARE )
Used since ancient times as an antidote for poisons and for bronchitis, coughs and colds.
Leaves are used for flavoring juices and teas. Juice used for medicinal candies.
Parts of plant to use for tea: Leaves
Taste: Has a bittersweet, musky flavor. Much improved by adding honey.
HYSSOP ( HYSSOPUS OFFICINALIS )
. A popular remedy for coughs, asthma and lung disorders.
Parts of plant to use for tea: Green tops of the herbs for best tea.
Taste: Minty, slightly bitter taste.
LAVENDER VERA ( LAVENDULA VERA )
Used to treat nervousness heart palpitations, fainting and
dizziness. Also called English Lavender
Parts of plant to use for tea: Flowers
Taste: Sweet, very aromatic.
Mugwort. Artemisia vulgaris.
An infusion made from dried roots at a rate of 1 ounce of herb to one pint of water makes a stimulating tonic for tired blood. Doses should be 1/2 teaspoon while still warm. The infusion is
also helpful for palsy, fits and epileptic affections.
Parts of plant to use for tea: Flowers and Leaves
Taste: Very refreshing, tangy taste.
PENNYROYAL ( MENTHA PULEGIUM )
It has been used to stimulate digestion and relieve flatulence. A strong but pleasantly scented plant used to repel insects
Parts of plant to use for tea: Tops and leaves before flowering.
Taste: Strong sweet, minty flavor. Very aromatic.
ROSEMARY ( ROSMARINUS OFFICINALIS )
Often used to ease nervousness and induce sleep.
Parts of plant to use for tea: Leaves and Flowers. Taste: Somewhat piney taste, should be flavored with other herbs.
THYME, ENGLISH ( THYMUS VULGARIS )
Thyme tea relieves indigestion and calms the nerves. Also used as an antiseptic.
Parts of plant to use for tea: Leaves
Taste: Pungent, spicy flavor.
No comments:
Post a Comment