Post by blackcrowheart on Oct 22, 2006 16:30:36 GMT -5
Spicebush Tea
This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size.
35 min 10 min prep
2 1/2 quarts
8 ounces spicebush twigs (4"-6" long) 2 tablespoons honey 2 1/2 quarts water
Gather the spicebush twigs, stripping off any leaves.
Break the twigs into 4"-6" lengths.
Place twigs in a three-quart pan and add the water.
Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.
Strain the tea into a gallon jar, using a colander.
Add the honey and stir.
(Sometimes I use plain sugar or sorghum molasses, depending on what is in my cabinet).
Serve hot.
You can store it in the refrigerator and microwave it as you use it.
It will keep for at least a week.
TIP: 8 ounces of twigs will pretty much fill a three-quart pan.
This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size.
35 min 10 min prep
2 1/2 quarts
8 ounces spicebush twigs (4"-6" long) 2 tablespoons honey 2 1/2 quarts water
Gather the spicebush twigs, stripping off any leaves.
Break the twigs into 4"-6" lengths.
Place twigs in a three-quart pan and add the water.
Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.
Strain the tea into a gallon jar, using a colander.
Add the honey and stir.
(Sometimes I use plain sugar or sorghum molasses, depending on what is in my cabinet).
Serve hot.
You can store it in the refrigerator and microwave it as you use it.
It will keep for at least a week.
TIP: 8 ounces of twigs will pretty much fill a three-quart pan.