Pour 2 quarts of boiling water over 2 big handfuls of fresh lemon balm leaves. Allow to steep for 20 minutes, then strain. Add 2 tablespoons of honey and allow the mixture to cool. Just before serving, add ice and 1 quart of ginger ale. Float sprays of mint on top. Serves about 15.
Mintale (a popular punch with the French): 1 cup equal parts orange mint, apple mint, and spearmint; 2 cups boiling water; 2 tbsp. sugar; 1 large bottle of ginger ale; juice of 1 orange and 1 lemon Infuse the mint in the 2 cups of boiling water. Cool and add the other ingredients plus ice. Float sprigs of apple mint on top of the punch.
As you can see, you can make endless numbers of creative and tasty beverages with herbal teas. Try these and concoct your own!
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7. Compendium of herbs
This compendium of herbs is designed to provide the information you'll need to grow and brew each of seventy herbal tea plants. The chart at the end of this chapter gives capsulized data on these herbs for quick reference or comparison.
In gathering this data, I drew on my own experience and on the research of horticulturists, historians, and medical specialists over the centuries. Often there were sharp differences of opinion among the experts about such details as soil, sunlight, and applications. In the end, I let the preponderance of opinion and my own good sense be my guide. That's what you'll have to do, too. The herbs you wish to grow may prefer an environment you can't provide, but they may be maverick enough to thrive in what you offer them.
At least one grower insists that you must talk to herbs regularly if you want them to respond. Another believes that herbs must be planted with serious regard for their astrological signs.
What seems right to you is probably best. If it works, fine. If it doesn't, try something else.
When it comes to brewing individual teas, there are also differences of opinion. Tastes vary, and you should experiment until you find what suits you.
Some of the herbs in the book are controversial. They were on the FDA's "hit list," published a few years ago, of herbs said to be harmful to humans. But, some of the disputed herbs (sassafras, catnip, and valerian, for example) continue to be very popular. To omit them from the compendium would be like eliminating lipstick from a book on cosmetics. (Remember a few years ago, the FDA announced that lipstick may cause cancer!) So the controversial herbs are included here with appropriate cautions. As with any food or beverage, it is not only wise, but also more exciting, to try many teas in moderation rather than one or two in excess. If you do, you will embark on an odyssey of discovery through the wide world of herbal teas.
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Agrimony (Agrimonia eupatoria)
Agrimony's common names in Britain are Sticklewort, Cockleburr, and Church Steeples (because of the herb's yellow spire-like flowers). Pronounced with emphasis on the first syllable, its generic name comes from the Greek word argemone (meaning "a plant that heals the eyes"), and eupatoria from Mithridates Eupator, king of Pontus, who practiced immunotherapy. Agrimony and related species can be found wild throughout Europe, in Canada, and in the United States, where its natural habitats are woods, fields, and hedgerows. The tea was once used as a substitute for Thea sinensis, and it is a favorite beverage in France. Agrimony tea is believed to alleviate gout, and it makes a good gargle for mouth and throat inflammations. It is said to relieve chronic gall-bladder problems and constipation and to strengthen the liver. During the Middle Ages, agrimony was thought to have magic powers and was placed under the pillow to induce deep sleep.
PLANT: A hardy perennial. Its reddish, creeping roots produce a stem covered with fine silky down and widely spaced opposite leaves similar to those of a wild rose. Small yellow flowers bloom at the top of the stem from June to September, and the fruiting flower tubes have hooked bristles.
HEIGHT: To 5 feet, usually about 3 feet.
SOIL: Well-drained, ordinary soil on the dry side.
EXPOSURE: Full sun or light shade.
PROPAGATION: Seeds planted in spring or fall during the third lunar phase. Also by root division. Agrimony's seed pod, a bristly burr, is distributed when it catches the fur of animals or clothes of passers-by. It germinates easily and, once established, sows itself.
CARE: Space mature plants 7 to 10 inches apart.
PART USED FOR TEA: Flowers, leaves, and stems harvested when the plant is in flower. When crushed, the flowers and leaves give off a faint lemony scent.
TASTE: Reminiscent of apricots. Good when flavored with licorice or honey.
How to brew
BY INFUSION: Steep 1 to 2 teaspoons of dried herb in 1 cup of boiling water, or 3 teaspoons of fresh herb, gently crushed.
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Alfalfa (Medicago sativa)
Alfalfa is also known as Lucerne, Buffalo Herb, and, because of its bluish or purple flowers, Purple Medick. A leguminous plant, with roots that go deep into the soil, it is a rich source of fourteen of the sixteen principal mineral elements, particularly iron, phosphorus, potassium, and magnesium. Alfalfa also contains vitamins A, D, E, G, and K. The herb is said to give race horses speed and athletes stamina. It is also believed to relieve arthritis and other twinges and pains, to stimulate appetite, to build the body, and to help in the treatment of alcohol and drug addiction. Alfalfa is thought to aid digestion and elimination and to help cure peptic ulcers.
PLANT: A hardy perennial, the clover-like plant has an erect smooth stem, which grows from an elongated taproot. Oblong leaflets grow in groups of three around the stem. The plant is found on the borders of fields and in low valleys, and it is widely cultivated for fodder and as a soil builder (it increases the nitrogen content of the soil with the help of nitrogen fixing bacteria, which enter the root hairs and form nodules that nurture the plant and surrounding soil). Purplish flowers grow in racemes-many small flowers growing off the stem -and bloom from June to August. Spirally coiled seed pods follow.
HEIGHT: 1 to 3 feet.
SOIL: Well-drained soil of reasonably good fertility, slightly acid.
EXPOSURE: Full or partial sun.
PROPAGATION: Seeds sown in early spring or late summer during the third lunar phase.
CARE: Space plants 8 to 10 inches apart. Make sure there is no hardpan or underlying rock layer where you plant it, because alfalfa sends its roots down deep. Researchers have traced them for well over 100 feet-20 to 30 feet is average.
PART USED FOR TEA: Leaves and seeds.
TASTE: Bland, tastes like newly mown hay. It is usually blended with mint, lemon verbena, red clover, or honey.
How to brew
LEAVES, BY INFUSION: 1 teaspoon of dried herb or 3 teaspoons of fresh crushed herb, to 1 cup of boiling water. Steep to taste.
SEEDS, BY DECOCTION: Crush 1 tablespoon of seeds, and add to 2 cups of boiling water. Reduce temperature and allow mixture to simmer gently for 5 to 10 minutes.
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Angelica (Angelica archangelica)
Angelica is also commonly known as Masterwort, Archangel, Holy Ghost Plant, and St. Michael's Plant, since it blooms on his day (May 8) in many parts of the world. Believed to be native to Syria, angelica is said to be a remedy for colds, coughs, pleurisy, flatulence, rheumatism, and fevers. In the fifteenth and sixteenth centuries, herbalists thought a bag of angelica leaves tied around a child's neck would protect against witchcraft and evil spells.
PLANT: Angelica is considered a biennial, but it will continue to live several years if the flower stems are clipped off before they bloom. The stem is round, hollow, and grooved, branching near the top, where it is tinged with blue. The brown to red-brown roots have a spicy, agreeable odor and taste that is sweet at first, then bitter and sharp. The seeds and an oil made from the stems and roots are used as a flavoring in many liqueurs. Leaves grow from dilated sheaths that surround the stem. Greenish-white honey-smelling flowers grow in umbrella-shaped bunches, flowering from June to August. The fruit is oblong, and breaks apart when ripe into a pair of yellow winged seed-cases, commonly called seeds.
HEIGHT: 4 t0 6 feet.
SOIL: Moist, rich soil, slightly acid.
EXPOSURE: Preferably partial shade.
PROPAGATION: Seeds planted in fall during the third or fourth lunar phase. Seeds must be sown within a few weeks after ripening; otherwise, they lose their ability to germinate. They self-sow as well. Angelica can also be propagated from root cuttings.
CARE: Space about 3 feet apart. It is best to harvest leaves before the plant flowers, while they are still tender.
PART USED FOR TEA: Leaves, seeds, sometimes roots.
TASTE: Resembles China tea in flavor, with a slight celery taste. If seeds or roots are used, they're often boiled along with juniper berries. Leaf tea is good with honey or lemon.
How to brew
LEAVES, BY INFUSION: 1 teaspoon of dried herb, or 3 teaspoons of fresh crushed herb, to 1 cup of boiling water. Steep to taste.
SEEDS OR ROOTS, BY DECOCTION: Crush or grind 1 tablespoon of seeds, or 1 ounce of root, and add to 2 cups of boiling water. Reduce temperature and allow the mixture to simmer gently for 5 to 10 minutes or longer to taste.
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Anise (Pimpinella anisum)
Pronounced with emphasis on the first syllable, anise is sometimes called Aniseed, and was widely used in the sixteenth century as mousetrap bait, since mice could not resist it. Many humans find it irresistible, too. Originally from Greece and Egypt, anise traveled with the Romans to Europe and England and was one of the first herbs to be brought to America. It is widely cultivated. Anise tea is considered helpful in the treatment of asthma, colic, bronchitis, and nausea. It is also believed to promote milk production in nursing mothers, to induce sleep, and to bring on menstruation. It is widely used as a flavoring agent in candies and liqueurs.
PLANT: Annual. Anise has two types of leaves: those that grow thickly at the base of the stem and are bright green, oval, and tooth-edged, and those on the stems, which are smaller, elongated leaves, each divided into three segments. Tiny white flowers grow in thick, umbrella-like clusters at the tops of the stems. Seeds are light-colored and crescent shaped, and a small piece of stem clings to them after harvesting.
HEIGHT: 2 feet.
SOIL: Light, fairly well-worked soil, enriched with compost.
EXPOSURE: Full sun.
PROPAGATION: By seed, sown in spring during the first or second lunar phase after the days and nights are frost-free.
Anise needs 70ºF (21ºC) temperature to germinate and 120 days of frost-free weather to mature. It should be sown where it is to grow because the plant has a taproot and doesn't transplant well after it is established.
CARE: A slow-growing plant, which tends to lie down, anise requires continual weeding. Plants should be spaced 8 inches apart. Thin out seedlings or pinch off at the ground.
PART USED FOR TEA: Leaves and seeds.
TASTE: Aromatic and sweet with a licorice-like taste. Good brewed with warm milk and drunk just before going to bed.
How to brew
LEAVES, BY INFUSION: 1 teaspoon of dried leaf, or 3 teaspoons of fresh, crushed leaf, to 1 cup of boiling water. Allow to steep.
SEEDS, BY DECOCTION: Crush or grind 1 tablespoon of the seeds, and add to 2 cups of boiling water. Reduce temperature and allow mixture to simmer gently for 5 to 10 minutes.
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Balm (Melissa officinalis)
Other names for this herb are Lemon Balm, Balm Mint, Blue Balm, Cure-All, Dropsy Plant, Honey Plant, Melissa, and Sweet Balm. Balm is a symbol of sympathy and gentleness.
Linnaeus named it Melissa, the Greek word for "bee," because of bees' attraction to it. Common in the Mediterranean area and the Near East, it is also naturalized in some parts of the United States, where it grows wild in fields and gardens and along roadsides. The ancients believed balm tea would ensure long life. It is also thought to relieve colic, cramps, bronchial catarrh, dyspepsia, and some forms of asthma. As a warm infusion, it is used for migraine and toothache, and for the headaches and dizziness of pregnancy. And balm tea is also said to dispel melancholy and sadness.
PLANT: Perennial, hardy to - 20ºF (- 29ºC). The light green leaves are heavily veined, 2 to 3 inches long, with scalloped edges. The leaves are intensely fragrant, with a lemony smell.
Small white flowers grow along the stems, but they are not numerous.
HEIGHT: 1 I/z to 4 feet.
SOIL: Medium-dry, poor, light sandy soil if you don't want lots of spreading; moist, richer soil if you want to encourage wide spreading.
EXPOSURE: Sun or partial shade.
PROPAGATION: By root division or cuttings in spring or fall. Also by seeds planted during the third lunar phase. Seeds are viable for 3 or 4 years, but they take 14 to 21 days to germinate.
CARE: Space mature plants 18 inches apart. Pinch tops back to increase foliage and to keep flowers from going to seed. Keep weeded. If plants spread out too much, shear them back to contain them. Small plants can be transplanted.
PART USED FOR TEA: Leaves.
TASTE: Lemony, refreshing.
How to brew
By INFUSION: Pick leaves that have not set flower buds. Do this early in the day, while the leaves are still rich with aromatic oils. Use 2 teaspoons of dried leaves or 4 teaspoons of crushed fresh leaves. Place in a warmed porcelain pot, pour in 1 cup of boiling water, and steep to taste. Can be flavored with sugar, honey, and/or a twist of lemon.
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Basil (Ocimum basilicum)
Basil, also known as Common Basil, St. Josephwort, and Sweet Basil, is found wild in tropical and subtropical regions of the world. It is the focus of a centuries-old controversy: some attribute evil powers to it, and others hold it as an object of sacred worship. Its name, which rhymes with "dazzle," derives from basileus, the Greek word for "king," and it is highly esteemed in the East, where it is planted outside Hindu temples. In Crete, however, basil is considered an ill omen and an agent of the Devil. The herb's usefulness is generally associated with the stomach and related organs. Basil is believed to relieve stomach cramps, enteritis, constipation, vomiting, and gastrointestinal catarrh. It is also believed to promote lactation in nursing mothers.
PLANT: Annual. Basil's shiny green leaves are 1 to 2 inches long, and small white flowers grow in spikes at the ends of the stems.
HEIGHT: 1 to 2 feet.
SOIL: Moderately rich, moist, well-composted.
EXPOSURE: Full sun or semi-shade.
PROPAGATION: From seeds sown in late spring, during the first or second lunar phase, at a minimum temperature of 60ºF (15ºC). Germination is quick, especially at higher temperatures. Seedlings tend to "damp off" if planted too thickly, so sow seed thinly. Also a light covering of clean sand sprinkled over the soil will absorb excess moisture. If you're starting seeds indoors, use a fungicidal powder dissolved in the water you use to saturate the planting mixture.
CARE: Don't transplant seedlings started indoors to the garden until the days and nights are warm. Mature plants should be 12 inches apart, and they should be pinched back frequently to promote bushiness. Also, pinch off flower buds to keep the plant from becoming tough. Basil should not be fertilized, as its flavor is likely to be affected. It's a popular choice for planting near patios because its scent repels flies and mosquitoes.
PART USED FOR TEA: Leaves.
TASTE: Spicy, clove-like flavor.
How to brew
BY INFUSION: Use 1 teaspoon of dried herb or 3 teaspoons of fresh, crushed herb. Cover with 1 cup of boiling water and flavor with honey if desired.
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Bay (Laurus nobilis)
Bay is known by many other common names: Laurel, Grecian Laurel, Indian Bay, Sweet Bay. It is an evergreen bush or tree, found both wild and cultivated around the Mediterranean Sea. In ancient Greece, laurel leaves were used to make crowns for Olympic heroes and poets, and the tree was considered sacred to the god Apollo. Bay grows widely in the Pacific Northwest and in other warm-temperature and subtropical climates. It is not winter hardy, and it must be grown as a pot plant in colder climates and taken indoors during the cold seasons. Bay tea is used as an astringent, and it is said to aid digestion, relieve flatulence, and stimulate appetite. It is also believed to protect the user from witchcraft and to ease the pains of childbirth.
PLANT: Tender, perennial tree with smooth-barked trunk, and thick, smooth, dark evergreen leaves. Whitish flowers are small, grow in clusters, and are seldom seen in colder climates.
Flowers appear in April and May and develop into black, egg-shaped berries.
HEIGHT: 3 to 6 feet when cultivated as a pot shrub. Up to 30 feet when grown outdoors in temperate climate.
SOIL: Sandy, well-drained.
EXPOSURE: Full sun or partial shade. Protect from cold winds.
PROPAGATION: By stem cuttings. Take 3- to 4-inch-long shoots of half-ripened stems, and place them in soil of sand and peat moss in a shady place outdoors. Or, shoots may be layered. Allow 6 months or more for rooting. Suckers-shoots rising from a subterranean stem or root-develop a good root system more quickly. CARE: If using as a bush outdoors, place plants 4 feet apart, and prune to desired height. As a pot plant, prune to promote bushiness, and bring indoors during colder weather. Bay grows very slowly, so bay trees are seldom inexpensive. PART USED FOR TEA: Leaves. TASTE: Pungent, almost bitter. Can be sweetened with honey.
CAUTION: Only Laurus nobilis and Magnolia glauca varieties are used as foodstuffs, and both are said to have narcotic properties, so they should be used sparingly. Native laurels are poisonous and should not be used at all.
How to brew
BY INFUSION: Use 1 teaspoon of dried leaves or 3 teaspoons of fresh crushed leaves. Cover with 1 cup of boiling water, and steep to taste.
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Bee Balm (Monarda didyma)
Bee Balm is known by other names: Bergamot, Oswego Tea, Monarda, Blue Balm, Scarlet Monarda, High Balm, Low Balm, Mountain Balm, and Mountain Mint. The genus name Monarda honors the sixteenth-century Spanish botanist and physician Nicolas Monardes, who wrote about medicinal and useful herbs. Bee balm is a true American wildflower and a member of the mint family. Its native habitats are moist areas and stream banks, and it is found from Georgia and Tennessee northward and as far west as Michigan and Ontario. The red-flowered monarda was known to the American Indians and early settlers, who made a hot beverage of the leaves and flowers. It became a special favorite after the Boston Tea Party, since it was the closest taste substitute for China tea. Bee balm is said to relieve nausea, vomiting, and flatulence. Because it is rich in a substance called thymol, which has a pungent taste and odor, the herb is used extensively in modern medicine and dentistry as an aromatic antiseptic.
PLANT: Perennial. Its hard, square, grooved stems have 3- to 6-inch rough, dark, paired leaves branching off from them. The delightful, scarlet, two-lipped flowers are beloved by long-tongued bumblebees and butterflies but are the despair of honeybees, who cannot reach the nectar deep in the flowers. Flowers bloom in solitary terminal heads, July to September.
HEIGHT: I to 3 feet.
SOIL: Moist, swamp-type soil; moderately acid.
EXPOSURE: Full sun or partial shade.
PROPAGATION: By seeds, stem cuttings, or root division. Seeds should be planted during the third lunar phase; root divisions should be made in the spring. If the plants are divided later, they're apt to winterkill.
CARE: Mature plants should be spaced 18 inches apart. Plants spread quickly so they should be taken up every 3 years, divided, and reset. Replant only the outside, newer roots; discard exhausted central plants. To increase flower size, do not let plants flower the first summer. In successive years, cut back the plant after it blooms, and it will flower again in early autumn. Late in autumn, cut down the stalks, and cover the roots with enriched soil.
PART USED FOR TEA: Leaves, flowers. Be sure to wash flowers well in order to float out insects lurking in the deep corollas.
TASTE: Aromatic, minty.
How to brew
BY INFUSION: Steep 1 teaspoon dried leaves or flowers in 1 cup of boiling water for 15 minutes. Strain. Add honey to flavor.
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Betony (Stachys officinalis)
Pronounced with emphasis on the first syllable, betony also goes by many other common names: Lousewort, Bishopwort, Purple Betony, and Wood Betony. The botanical word for this herb comes from the Greek word stachys, meaning "spike," because of the arrangement of its blooms. Betony is native to open woodlands and heaths from Scotland to the Mediterranean and from Spain to the Caucasus. Sir William Hookers (the first director of the Royal Botanical Gardens, Kew, Surrey) claimed the English name betony is a corruption of the Celtic words bew ("head") and ton ("tonic"); the herb's tea is believed to relieve nervous headaches and tension. Older herbals claim betony purifies the blood and is a fine, natural painkiller. In European monasteries, it was used to treat shortness of breath. The Saxons believed chewing betony leaves before a party would prevent drunkenness, and an infusion was supposed to prevent bad dreams.
PLANT: Hardy perennial. The hairy, unbranched, or slightly branched stems have opposite leaves that are oblong at the bottom of the plant and lance-shaped closer to the top. Whorls of red-purple flowers bloom from July to August. The plant has a musky odor.
HEIGHT: 8 to 24 inches.
SOIL: Deep, fertile, well-drained. Moderately moist.
EXPOSURE: Full sun or partial shade.
PROPAGATION: Seeds or "nutlets" that fall free around the plant are sown in fall, or in spring during the third lunar phase. Also by root cuttings.
CARE: Betony is a slow grower. The plants may benefit from division and replanting every third or fourth year. However, if they're thriving and blooming well, leave them alone.
PART USED FOR TEA: Leaves.
TASTE: Pleasant, warm, astringent. Slightly bitter, so you may want to sweeten with honey.
How to brew
BY INFUSION: 1 teaspoon of dried leaf or 3 teaspoons of crushed fresh leaf. Place in a porcelain pot, cover with 1 cup of boiling water, then steep to taste. Don't overindulge - betony tea made from fresh leaves can have a rather intoxicating effect!
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Birch (Betula alba)
This herb is also called Cherry Birch, Sweet Birch, or White Birch. The word birch is said to come from the Sanskrit bhurga meaning "tree whose bark is written on." Birches have long been a symbol of the return of spring, and several species are found throughout cooler parts of the Northern Hemisphere. Coleridge called the birch "Lady of the Woods." The oil in birch tea is believed to purify the blood, relieve rheumatism, and expel worms. A standard infusion is used to treat skin complaints, including stubborn cases of acne, itching, and eczema.
PLANT: A deciduous tree. Young birches have dark bark; they do not develop the characteristic white bark until they are several years old. The tree has drooping branches, and the white bark peels off easily. The branches produce catkins containing either male or female flowers.
HEIGHT: To 60 feet. It is a slow grower.
SOIL: Dry or moist sandy soil.
EXPOSURE: Full sun.
PROPAGATION: From seeds sown in sandy soil during the third lunar phase or by green stem cuttings.
CARE: If you buy a tree at a nursery, be sure to water it thoroughly at least once a week. Don't let the soil become dry because water allows the roots to take up moisture and send out new growth. Birches improve soil, restoring fertility to barren areas. However, in the forest, they are fertilized by rich organic material that is constantly replenished by humus from decaying leaves. To make up for this lack of soil fertility in a garden situation, and to ensure moisture, the tree should be mulched with leaf compost. Every 2 or 3 years, it should be fertilized with a solution of nitrates, phosphates, and potash.
PART USED FOR TEA: Leaves, twigs, or bark.
TASTE: Like wintergreen in flavor, very aromatic. Birch tea can be sweetened with honey.
How to brew
BY INFUSION: If using leaves, 1 teaspoon of dried leaves, or 3 teaspoons of crushed fresh leaves, to 1 cup of boiling water. Steep to taste. If you're using twigs or bark, measure 3 teaspoons of fresh or dried herb, crush it, and allow more time for steeping, so oils can be released from the tougher fiber.
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Blackberry (Rubus species)
Common names for this herb also include Brambleberry, Cloudberry, Dewberry, Goutberry and Thimbleberry. One botanist termed the blackberry "the plant of Venus in Aries," and said, "If any ask the reason why Venus is so prickly, tell them 'tis because she is in the house of Mars." Blackberry bushes are found worldwide and are often cultivated. Rubus villosus, the type of plant most commonly used for tea, is a shrubby vine found wild in hedgerows, woodlands, and by streams. The tannic qualities of the leaves have made it a long-standing home remedy for diarrhea. The tea is believed to relieve inflammation of the intestines and catarrhal disorders, and it is popularly used as an astringent or tonic. Others feel it helps to purify offensive saliva, cool the blood, and cure anemia and general debility.
PLANT: A tender perennial. It is distinguished by its slender, trailing, prickly branches and leaves covered with fine hairs. The I -inch broad, white, rose-form flowers appear from May to July, followed by big, juicy, black fruits favorites for eating and for making wine and brandy.
HEIGHT: The shrub (not counting the long trailers) grows from 3 to 6 feet
. SOIL: Dry, sandy.
EXPOSURE: Direct sun, or partial shade.
PROPAGATION: By seeds planted during the third lunar phase, stem cuttings, or root cuttings. It can also be propagated by layering.
CARE: Space plants 3 to 5 feet apart along rows that are 6 feet apart. In northern areas protect with leaves or soil in cold weather. Keep well pruned for good berry yield and a more compact plant. Rubus flowers appear on the wood of second-year growth. (First-year stems are sterile.) Remove old canes after the fruit has been harvested.
PART USED FOR TEA: Leaves.
TASTE: Tangy and pleasant with a cool, refreshing aftertaste. Commonly sweetened with honey. A favorite combination is equal parts of the leaves of blackberry, strawberry, and woodruff.
How to brew
BY INFUSION: Cover 1 teaspoon of dried leaves, or 3 teaspoons of fresh leaves, with 1 cup of boiling water. Steep to taste.
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Borage (Borago officinalis)
Pronounced to rhyme with "porridge," borage is also commonly called Burrage and Common Bugloss. Borage grows wild in the Mediterranean countries. It once had a reputation for dispelling melancholy and giving courage, so the ancient Greeks put it into their wine. It is also believed to have some calming effects, useful for treatment of nervous conditions, and the leaves are said to stimulate lactation in nursing mothers. Borage is thought good for reducing fever and restoring vitality during recovery from illness. Because it enhances perspiration, it is also credited with some antidotal effect against poisons. Astrologers place borage under Jupiter's realm and under the zodiac sign of Leo, the lion.
PLANT: Annual. Borage is a spreading, branched plant covered with sharp, whitish bristles. The leaves are oval or oblong, and blue flowers with dark anthers nod downward in leafy clusters at the tips of the stems. Borage is ideal planted in borders and in containers where its lovely flowers can be seen close up.
HEIGHT: I to 3 feet.
SOIL: Dry, somewhat poor.
EXPOSURE: Sun or filtered shade.
PROPAGATION: By seeds planted in spring during the first or second lunar phase. They germinate quickly. Borage self seeds easily, and it can become a pest in mild climates.
CARE: The plants take up a lot of room. Because they have a taproot, they don't transplant well. They should be placed at least 1 foot apart or thinned. Planting them near tomatoes is said to control tomato worms.
PART USED FOR TEA: Leaves, flowers.
TASTE: Pleasant, cucumber-like. Some say it is cooling, others that it's spicy hot. Try it yourself to judge.
How to brew
BY INFUSION: 1 teaspoon of dried leaves and/or flowers or, preferably, 3 teaspoons of fresh herb gathered in the morning just after the dew is off the plants, when the oils are strongest. Crush the fresh herb with a clean cloth to help release aromatic oils. Add 1 cup of boiling water, and steep to taste.
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Burnet (Sanguisorba minor or Poterium sanguisorba)
Burnet is pronounced with emphasis on the first syllable. There's some confusion about this herb, with many botanists referring to two cousins, Salad Burnet and Garden Burnet, by the same names. Both varieties have been valued for their healing qualities. Growing in sheltered valleys in Europe, North America, and Asia, burner is supposed to slow the flow of internal and external bleeding, and legend says King Csaba of Hungary used it to help heal the wounds of 15,000 soldiers after a great battle. Burnet tea is also reputed to have been drunk by American soldiers during the Revolutionary War on nights before they were to enter battle to help keep them from bleeding to death if they were wounded. The herb is also believed to be an aid in relieving dysentery. At one time, it was used to flavor wine.
PLANT: Perennial, hardy to - 30ºF (- 34ºC). Burnet has small, nearly evergreen, compound leaves that consist of several pairs of sharply serrated leaflets set in opposite pairs along the leaf stalks. The flowers are clustered at the ends of stems rising above the leaves. They are tiny, thimble-shaped, and deep red or purple in color.
HEIGHT: 1 to 2 feet.
SOIL: Average, well-drained, sandy or chalky.
EXPOSURE: Full sun.
PROPAGATION: By seeds planted 1/z inch deep during the third lunar phase in fall, as soon as they are ripe, or during the third lunar phase in early spring. Germination is slow. The plant self-sows freely, and seedlings can be moved when small. Once established, burnet can also be propagated by root division. CARE: Place plants 12 inches apart. They make an attractive ground cover, and continue to supply greens if the flower stems and leaves are continually cut back. Burnet begins growing in March and can be harvested until after the first snowfall. Its ability to remain green throughout the winter, even when growing in poor soil, at one time made burnet a popular fodder plant in Great Britain.
PART USED FOR TEA: Leaves.
TASTE: Cucumber-like (similar to borage) if fresh, new leaves are used; less cucumber-like and nuttier if leaves have been dried.
How to brew
By INFUSION: 1 teaspoon of dried leaves, or 1 tablespoon of fresh crushed leaves, steeped in 1 cup of boiling water.
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Caraway (Carum carvi)
Often called by its German name, Kummel or Kuemmel, this plant's crescent-shaped seeds are reputed to strengthen the memory and to prevent lovers from being fickle. The ancient Greeks prescribed caraway tea for pale young girls, in the belief it would bring color to their cheeks.
Caraway seeds flavor kummel liqueurs, which many people make themselves by steeping 2 tablespoons of crushed caraway seeds and 1 cup of powdered sugar in 1 pint of brandy. This mixture is shaken daily for a week, after which it is strained and used. Caraway tea is believed to stimulate appetite and digestion, to promote the onset of menstruation, to relieve uterine cramps, and to increase lactation. It has also been used for flatulent colic in infants and as a stomach settler for those who have taken nauseous medicines.
PLANT: Biennial, hardy to - 30ºF (- 34 ºC). It has delicate, lacy foliage, similar to that of the carrot, which grows on a hollow stem. The white carrot-shaped root is sometimes eaten as a vegetable. Flat, umbrella-like clusters of greenish-white flowers appear in May and June on stems that rise above the foliage. The seeds (fruit) are dark brown, oblong, and flattened, and they must be gathered after they have ripened but before they fall to the ground.
HEIGHT: 2 feet.
SOIL: Neutral, well-drained.
EXPOSURE: Full sun.
PROPAGATION: By seeds, planted 1/4 inch deep during the third or fourth lunar phase in fall or spring. Germination is slow. Fall planting will yield plants the following year. Spring planting will delay seed formation until the second year.
CARE: Keep plants 8 inches apart. The seeds ripen unevenly, and care must be taken to harvest them regularly. In cold climates, protect the plants with mulch in winter.
PART USED FOR TEA: Seeds.
TASTE: Warm, sweet, biting.
How to brew
SEEDS, BY INFUSION: Grind or crush 1 teaspoon of seed. Cover with 1 cup of boiling water. Steep to taste.
SEEDS, BY DECOCTION: Use 2 teaspoons of ground or crushed seeds to 1 cup of water. Boil briefly, then cover and steep for 10 minutes. Strain.
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Catnip (Nepeta cataria)
Sometimes called Catmint, Catnep, Catrup, Catswort, Field Balm, and Nip, this herb, as we all know, is irresistible to cats. They will search it out, roll over and over in it, and ecstatically spread it everywhere. A member of the mint family, catnip, when brewed in tea, is thought to relieve upset stomachs, bronchitis, colic, spasms, flatulence, and acidity. It has also been used to treat hysteria, nervousness, and headaches, and as an enema. Originally native to Europe, catnip is now found wild in many parts of the United States.
PLANT: Perennial, hardy to - 30ºF ( - 34ºC). Its erect, square, branching stem is hairy, with pointed scalloped leaves that have gray or whitish hairs on the lower side. Flowers are white with purple spots, and grow in spikes from June to September. The plant's odor is mint-like, bitter, and pungent.
HEIGHT: 2 to 3 feet.
SOIL: Moist, rich.
EXPOSURE: Sun or partial shade.
PROPAGATION: Sow seeds 1/4 inch deep in spring or fall, during the third lunar phase. Plants will self-sow. They can also be reproduced by root cuttings, stem cuttings, and layering.
CARE: Thin plants to 12 inches apart. They tend to become scraggly, so cut back after they flower to keep them looking neat, and to prevent them from spreading. If there are cats around, you'll want to protect young seedlings until they are large enough to resist damage by enthusiastic felines who roll in and eat them. It's said cats won't trouble a seeded bed, but will go for transplanted seedlings. Most growers, however, maintain that their cats don't seem to sense the distinction and get to the catnip no matter how it has been planted. Cultivated near eggplant, tomatoes, turnips, and/or radishes, catnip is said to discourage the flea beetles that attack these plants.
PART USED FOR TEA: Leaves.
TASTE: Aromatic, minty.
CAUTION: There has been talk in some quarters that catnip tea should be drunk sparingly. At least one medicinal-plant expert believes that catnip contains a hallucinogenic substance that affects humans as well as cats. The Food and Drug Administration, however, does not include catnip on its "hit list.”
How to brew
BY INFUSION: Use 1 teaspoon of dried herb, or 3 teaspoons of fresh herb, with 1 cup of boiling water. Make sure the mixture is steeped only and not allowed to boil.
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Chamomile (Anthemis nobilis)
Other names for Anthemis nobilis include Roman Chamomile, Garden Chamomile, Ground Apple, Low Chamomile, Whig Plant, Manzanilla, and Maythen. Roman or English chamomile is the plant most often used in herb gardens. It is the emblem of the sweetness of humility.
Pronounced "kamomeel," the word chamomile comes from the Greek kamai, meaning "on the ground," and melon, meaning "apple," for ground apple. The Spanish word, manzanilla, also means "little apple." When bruised or walked on, chamomile produces a delightful apple-like odor, making it one of the oldest favorites among herbs. Shakespeare's Falstaff said of it, "The more it is trodden on, the faster it grows, yet youth the more it is wasted, the sooner it wears." This, perhaps, derives from the ancient Egyptian belief that chamomile prevented aging. Tea prepared from the flowers is thought to be a moderate sedative. It is also soothing for indigestion and good for flatulent colic, fever, and restlessness in children.
PLANT: Perennial, hardy to - 26ºF (- 29ºC). An evergreen, its aromatic leaves are light, bright green, and finely cut. Chamomile is found wild in dry fields and around gardens and cultivated grounds. The solitary terminal daisy-like flower heads with their yellow, disc-like centers and silver white petals, rise above the plant in June and July.
HEIGHT: 3 to 12 inches.
SOIL: Moist, well-drained soil.
EXPOSURE: Sun or partial shade.
PROPAGATION: By seeds or root division. Sow seeds 1/4 inch deep in spring or fall during the third lunar phase. The seeds, however, are slow to germinate. You can also take root divisions or rooted pieces off established plants and replant these.
CARE: Plants should be 6 inches apart, in a clean, weed free area. Chamomile is a creeping herb, and the stems root themselves as they spread. When mowed, chamomile makes a good lawn substitute. It can also be used as a ground cover. In regions with dry, hot summers, it dies and must be established again by replanting.
PART USED FOR TEA: Flowers.
TASTE: Light, apple-like.
How to brew
By INFUSION: 1 tablespoon of fresh flowers or 2 teaspoons of dried flowers to 1 cup of boiling water. Steep for 1/z hour or to taste.
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Chrysanthemum (Chrysanthemum species)
The name chrysanthemum comes from the Greek words chrysos, meaning "gold," and anthos, meaning "flower." Native to China, the original wild, delicate white or yellow blossoms were about the size of a dime before hybridization and selective cultivation made possible the many showy varieties we associate with the plant today. Cultivation of the chrysanthemum began more than 2,000 years ago in China, where it is considered the flower of immortality. Tea made from dried flowers was served to Chinese emperors, and today the best grade tea flowers go for as much as $30 a pound. The chrysanthemum is also the imperial emblem of Japan. The flower was not introduced into Europe until the middle of the eighteenth century. It was brought to America in 1798. The Chinese and Japanese cultivated the perennial varieties, and it is these that are used for tea.
PLANT: Perennial. The plant has erect, usually highly branched stems. Leaves are alternate, lobed, and toothed or sometimes smooth-edged. Flowers appear on stem ends in late summer and consist of many florets, some of which are disc florets like those that compose the eyes of daisies. These are generally encircled by a row of toothed or toothless petal like ray florets.
The fruits are hard and one-seeded.
HEIGHT: From less than 1 foot to 5 feet, depending on variety.
SOIL: Sandy, well-drained, rich.
EXPOSURE: Full or partial sun.
PROPAGATION: Sow seed indoors, and place seedlings outside when danger of frost has passed. Root divisions in spring. Also cuttings taken in fall and rooted indoors for outdoor planting in spring. The soil around roots should be firm.
CARE: Space plants from 1 foot apart to 3 feet or more, depending on the variety. The usual hardy "mum" for garden cultivation should be kept pinched back to about 6 inches until the middle or end of July. This promotes bushiness and flowering. Also, watch out for nematodes. Plant marigolds near the mums; a chemical exuded from marigold roots keeps nematodes away. Cut the plants down to 9 inches after they have flowered. Fertilize with manure from time to time.
PART USED FOR TEA: Flowers. For a sweet tea, use only petals.
TASTE: Tangy, aromatic, similar to the taste of artichoke hearts. Sweeten with honey or sugar.
How to brew
By INFUSION: Cover 2 teaspoons of dried petals, or 3 teaspoons of fresh petals, with 1 cup of boiling water. Cover, and steep to taste.
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Cicely (Myrrhis odorata)
Pronounced like "Sicily," this herb goes by other names as well: Sweet Cicely, Myrrh Flower, Sweet Chervil, Anise Fern, and Shepherd's Needle. Throughout Europe, cicely is found in hedges, on the edges of woods, and on mountainsides. Its botanical name, Myrrhis, comes from the Greek and means "perfume." However, though the plant is strongly scented, there is no recorded history of its being used for its scent. Old herbals do mention that cicely leaves can enhance a salad. Medicinally, it is believed to be a general tonic and appetite stimulant, and is considered mildly laxative. It is also believed helpful in treating coughs. In ancient times, a root decoction boiled in wine was administered in case of bites by poisonous snakes, spiders, and mad dogs.
PLANT: Hardy perennial, to - 20ºF (- 29ºC). The long, thick roots send up lacy, delicate, green leaves with finely cut pairs of leaflets resembling those of a fern or tansy. White flowers, which appear in late May and early June, are followed by dark brown seeds about 1 inch long.
HEIGHT: 2 to 3 feet.
SOIL: Rich, moist, well-drained.
EXPOSURE: Shade or partial shade.
PROPAGATION: Seeds planted in autumn during the third lunar phase, while they are still fresh. The seeds take up to 8 months to germinate, producing seedlings by the following spring. The plant self-sows freely. Roots of mature plants can be divided in fall or early spring.
CARE: Transplant seedlings to their permanent positions in spring, spacing them 2 feet apart. Cicely is a good plant for a shady flower garden.
PART USED FOR TEA: Leaves.
TASTE: Sweet, anise-like.
How to brew
By INFUSION: 1 teaspoon of dried leaves, or 3 teaspoons of fresh leaves, to 1 cup of boiling water. Steep to taste.
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Clover (Trifolium Pratense)
Clover goes by many other names: Red Clover, Wild Clover, Broad-leafed Clover, and Purple Clover. In ancient times, it was believed that those who carried a triple-leaf clover should be able to detect witches, sorcerers, and good fairies. Christians thought the three-part leaf a symbol of the Trinity and designed many of their churches and church windows in that shape. The blossoms are believed to be a cough remedy. The tea is also believed to stimulate the liver and gall bladder, and people with constipation or a sluggish appetite have been advised to take it in some cases. Children pluck the blossoms and suck the sweet juice out of them, and in Shakespeare's time the flowers were called "honey stalks" because they were liked so much by bees. Clover is found throughout meadows all over North America and Europe.
PLANT: Short-lived perennial, regarded as an annual or a biennial as a result. The trifoliate leaves spring upward from the root on long reddish stems covered with close-pressed whitish hairs. Pink, purple, or red flower heads bloom in July and August.
HEIGHT: To 2 feet.
SOIL: Moderate fertility. Neutral or alkaline.
EXPOSURE: Sun.
PROPAGATION: By seeds sown in spring, or in late summer and fall for the following spring. Clover is often used as a cover crop by farmers, so seeds can usually be found through farm seed-supply stores.
CARE: Space 8 inches apart. Easy care; thrives in common garden soil. Good in rock gardens.
PART USED FOR TEA: Blossoms, usually dried. Air-drying rather than oven-drying is recommended.
TASTE: Delicate, sweet.
How to brew
By INFUSION: Add 1 teaspoonful of the dried flowering tops, cut small, to 1 cup of boiling water. Steep to taste. Clover tea is good with some dried rose hips, lemon, wild mint, or, of course, clover honey.
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Coltsfoot (Tussilago farfara)
Common names for this herb include British Tobacco, Bullsfoot, Butterbur, Coughwort, Flower Velure, Foal's Foot, Horse Foot, Horse Hoof, Bull's Foot, Ginger Root, Donnhove, and Filius Ante Patrem. Native to Europe and Asia, but naturalized elsewhere, including the United
States, coltsfoot is found in pastures, along stream banks, and on embankments. In the eighteenth century, coltsfoot pancakes were a popular delicacy, particularly on Shrove Tuesday. A few tablespoons of dried leaves were soaked in water for about 5 minutes, drained, and added to the pancake batter. Coltsfoot tea is believed to be a cough remedy and to relieve cases of bronchial catarrh, hoarseness, and clogged breathing passages. Herbalists as far back as Pliny and Dioscorides regarded it as the best herb for lung and thoracic complaints. In times of tobacco shortages, it was also smoked. The herb is rich in calcium, potassium, sulfur, and vitamin C.
PLANT: Perennial. Bright yellow flowers appear on scaly, bare stalks. When the flowers have bloomed, the plant sends up long-stemmed, hoof-shaped, serrated leaves, which are woolly white on the underside. This unusual growing pattern gave coltsfoot its Latin name, filius ante patrem, or "son before father."
HEIGHT: Less than 1 foot. SOIL: Damp, limy.
EXPOSURE: Full sun.
PROPAGATION: Seeds planted during the third lunar phase, or by root division.
CARE: Space mature plants 6 to 8 inches apart, but watch them, or they'll spread widely.
PART USED FOR TEA: Leaves and flowers.
TASTE: Fragrant, strong, somewhat like sweet potatoes.
How to brew
LEAVES OR FLOWERS, BY INFUSION: Blossoms should be collected as soon as they open, leaves when they reach full size. Use 1 teaspoon of dried, or 3 teaspoons of fresh, leaves or flowers. Steep them in boiling water for 30 minutes. The tea is especially good when brewed with horehound or marshmallow.
LEAVES, BY DECOCTION: For colds and asthma, 1 ounce of dried leaves in 1 quart of water, boiled down to 1 pint. Strain, and sweeten with honey.
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Comfrey (Symphytum officinale)
Some common names for this plant are Healing Herb, Blackwort, Knitbone, Wallwort, Knitback, Consound, Ass Ear, Yalluc, Boneset, Gum Plant, Bruisewort, Slippery Root, Salsify, and Common Comfrey. In the Middle Ages, comfrey was used mainly as a poultice believed to heal-hence its names "boneset" and "bruisewort." The Crusaders believed it would repair broken bones and battered bodies. A rootstock decoction is believed to make good gargle for hoarseness, inflammation of the throat, and bleeding gums. As a tea, it is also considered beneficial for digestive and stomach problems, excessive menstrual flow, and intestinal difficulties.
PLANT: Perennial. Hardy to - 40ºF ( - 40ºC). The juicy root is black outside, fleshy and white inside, and often grows to 1 foot in length and 1 inch in diameter. The stem is hollow, angular, and hairy. Large, oblong lower leaves-up to 10 inches long-resemble a donkey's ears, giving the plant one common name: "ass ear." Leaves get smaller the higher up on the plant they are. White, pink, or pale purple bell-like flowers hang in clusters, appearing in April or May, and continuing to flower until the first frost. The plant has a medicinal smell.
HEIGHT: To 3 feet.
SOIL: Moist, any type.
EXPOSURE: Sun or partial shade.
PROPAGATION: By seed planted in fall during the third or fourth lunar phase, or by root division. It is a difficult plant to eradicate; like horseradish, its roots produce new plants from any sliver left in the ground.
CARE: Water regularly. Space 3 feet apart, and keep weeded.
PART USED FOR TEA: Roots and leaves.
TASTE: Slightly bitter. Lemon balm, apple mint, or honey are usually used to sweeten.
How to brew
ROOTS OR LEAVES, BY INFUSION: Use 2 teaspoons of ground or crushed rootstock in 1/z cup of boiling water, or 1 teaspoon dried (3 teaspoons fresh) leaves in 1 cup of boiling water.
Steep to taste. The roots can also be brewed with an equal part of dandelion root to make an herbal "coffee."
ROOTS, BY DECOCTION: Boil 2 teaspoons of crushed or ground rootstock in 1 cup of water.
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Dandelion (Taraxacum officinale)
Other popular names for this widespread plant are Priest's Crown, Swine's Snout, Blowball, Cankerwort, Lion's Tooth, White Endive, Dent-de-Lion, Wet-a-Bed. Considered a weed by farmers and gardeners, it is found throughout the Northern Hemisphere, growing in meadows, fields, ditches, and the most fastidious gardener's lawn. The name dandelion arose from the plant's deeply incised leaves. In French, dent de lion means "lion's tooth." Dandelion tea is said to help prevent and expel kidney stones, and it is also taken to stimulate liver and gall- bladder activity. The root is believed to affect all forms of secretion and excretion from the body, removing poisons, and acting as a tonic and stimulant as well. Dandelion tea is also believed to alleviate rheumatism.
PLANT: Perennial. The stake-like, milky root bores deep into the earth. Serrated leaves grow in a rosette from this taproot. In spring and fall one or more hollow naked flower stems culminate in a single composite golden flower head. The familiar puffball of seeds outfitted with fuzzy white parachute tufts are the delight of children, who watch them soar in all directions when they blow on them.
HEIGHT: Less than 1 foot.
SOIL: Dry or wet, poor or rich (to the gardener's dismay).
EXPOSURE: Sun, partial shade, or shade.
PROPAGATION: Seed. In some areas, dandelions are specially cultivated for the roots or salad greens. But most of us know a nearby field or garden where they can be had for the asking. If you're growing dandelions wittingly, however, you may want to plant them in rows (as they are planted when cultivated), so you can keep them weeded. This is a most rewarding plant to try to grow, since failure is almost impossible.
PART USED FOR TEA: Leaves and root. The leaves should be gathered when young and tender.
TASTE: The leaf has a robust, grassy aroma and a bland taste. It is good when blended with mint, or when served cold. The root is bitter, with a coffee-like taste. Roasted and mixed with ground chicory, it is sometimes used as a caffeine-free coffee substitute.
How to brew
LEAVES, BY INFUSION: Steep 1 teaspoon of dried, or 3 teaspoons of fresh, leaves in 1 cup of boiling water. Or take 2 teaspoons of leaves and root, and steep to taste in 1 cup of boiling water.
ROOTS, BY DECOCTION: 4 ounces of fresh root or 1 ounce of dried root bruised or ground, and placed in 2 pints of water. Boil down to 1 pint, and strain.
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Dill (Anethum graveolens)
Dill, whose other names are Dillweed, Dilly, and Garden Dill, received its name from the Norse word dilla, which means "to lull." Magicians used it to cast and ward off spells. It was called the "meeting-house seed" by American colonists, who nibbled it to prevent hunger while they spent long hours in church. During the Middle Ages, a bit of dill drunk in wine was believed to enhance passion. Dill tea is a popular remedy for an upset stomach, and it is also used to stimulate the appetite. A decoction of the seed is said to overcome insomnia and pains caused by flatulence. Chewing the seeds is thought to get rid of halitosis. Native to western Asia, dill now grows weedily in the grain fields of Spain, Portugal, and Italy.
PLANT: A hardy annual, sometimes classed as a biennial. Its single round stalk has shiny green feathery leaves, and dill is often confused with fennel, though dill's spindly taproot is not usable. Fennel commonly shows many stems from a single root, but dill seldom has more than one. Numerous yellow flowers bloom in flat terminal umbrella-shaped clusters which appear from July to September. Seeds follow.
HEIGHT: 3 to 4 feet.
SOIL: Average, well-drained.
EXPOSURE: Sun. Keep out of wind so seeds won't disperse prematurely and plants won't bend to the ground.
PROPAGATION: By seed sown 1/4 inch deep in spring or fall during the first or second lunar phase.
CARE: When seedlings are about 2 inches high, thin them so the plants stand about 12 inches apart. If growth seems weak when the plants are 1 foot tall, fertilize with an all-purpose mixture.
PART USED FOR TEA: Leaves gathered early in summer or seed gathered in late summer and early fall.
TASTE: Seed tea-sharp, pungent; leaf tea-milder.
How to brew
SEEDS, BY INFUSION: Steep 2 teaspoons of crushed seeds in 1 cup of boiling water for 10 to 15 minutes.
LEAVES, BY INFUSION: Add 1 teaspoon of dried, or 3 teaspoons of crushed fresh, leaves to 1 cup of boiling water. Steep to taste.
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Elder (Sambucus nigra)
Common names for this herb include Blackberried European Elder, Boor Tree, Ellanwood, European Elder, Black Elder, Bountry Ellhorn, and German Elder. In the past, this shrub or tree was regarded as magical and was believed to dispel demons. Undertakers once carried pieces of elder to protect them against the numerous spirits they might encounter in the course of their work. In Europe, men doffed their hats in the tree's presence and offered prayers to the elder "mother" before gathering her berries. Christians believed elder to be the wood of the Cross. Its honey-scented flowers were considered sacred to the Scandinavian goddess of love, Hulda. In the early herbals, hot elder tea was listed as a mild stimulant, dispelling colds, catarrh, and flatulence, and promoting perspiration. When served cold, it was considered a diuretic. The North American Elder, widespread in the United States, is similar in appearance and properties.
PLANT: Perennial. A shrub or small tree, it is found wild in Europe in moist, shady places. The bark is light brown near the bottom of the stems, gray-white and warty higher up. The leaves are composed of several pairs of oval, opposite dark green, and finely serrated leaflets. White to yellow white flower clusters appear in June and July, developing into green berries that subsequently turn red-brown, then shiny black.
HEIGHT: 10 to 30 feet.
SOIL: Fertile, damp.
EXPOSURE: Sun or partial shade.
PROPAGATION: By cuttings, root division, or seeds planted during the third lunar phase.
CARE: Rampant and fast growing, the elder can become wild looking if not pruned every dormant season to keep it dense and shrubby. New growths sprout readily from the stumps.
PART USED FOR TEA: Flower heads.
TASTE: Sweet, honey flavored. Often combined with Thea sinensis, peppermint, yarrow, or other herbs.
How to brew
By INFUSION: Add 2 tablespoons of flowers to 1 cup of boiling water. Steep to taste.
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Fennel (Foeniculum vulgare)
Common names for Fennel are Wild Fennel, Sweet Fennel, Fenkel, and Large Fennel. Fennel grows wild in the Mediterranean area and in Asia Minor, but is extensively naturalized and cultivated in the United States. Like its close cousin dill, it was also used in medicine and sorcery, and it was mentioned frequently by Pliny. Both the seed and root are considered excellent stomach and intestinal remedies. Fennel is believed to arouse appetite, to relieve spasms, flatulence, colic, and abdominal cramps, and to expel mucous accumulations. The seeds have been a symbol of heroism. Seed tea boiled in barley water is thought to stimulate the flow of milk in nursing mothers.
PLANT: Perennial, but most gardeners grow it as an annual or biennial. The leaves are feathery and grow on hollow, fleshy stems. Flat umbels of yellow flowers grow at the ends of stems that rise above the foliage. The vulgare variety is grown for its seeds and leaves. Others are grown for their roots (finocchio) or stems (carosella).
HEIGHT: To 5 feet.
SOIL: Light, well-drained, good garden soil, preferably lime-rich.
EXPOSURE: Full sun.
PROPAGATION: Seeds sown in spring during the third lunar phase for a fall seed harvest. Also, by root division.
CARE: Thin seedlings to about 1 foot apart. Fennel does not transplant easily. Tall plants must be sheltered from the wind or staked when 18 inches tall.
PART USED FOR TEA: Seeds, picked before they scatter at the touch. Also, leaves picked before the plants have blossomed.
TASTE: Delightful, reminiscent of anise, peppermint, and licorice.
How to brew
LEAVES, BY INFUSION: Pour 1 cup of boiling water over 2 teaspoons of dried leaves or 3 teaspoons of fresh leaves. Steep to taste.
SEEDS, BY DECOCTION: Crush 1 tablespoon of seeds, and add to 2 cups of boiling water. Reduce temperature, and allow mixture to simmer gently for 5 to 10 minutes.
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Fenugreek (Trigonella foenum-graecum)
Also called Bird's Foot or Greek Hay-Seed, this herb is one of the oldest-known medicinal plants. Its use dates back to the ancient Egyptians and Greeks. It was believed to strengthen those recovering from an illness or suffering from tuberculosis, and it was also taken for bronchitis, colds, or fevers. Some consider it an aphrodisiac. The Indians call the fenugreek leaf methi and use it in their cooking. Health-food enthusiasts find the seeds excellent for sprouting. And, in Greece, the seeds are boiled and eaten with honey. Fenugreek is believed to give strength to pregnant women and to increase lactation. The seeds of this legume are plentiful: each pod contains sixteen of them.
PLANT: Annual. A long taproot sends up a round stem. The plant resembles an almost- branchless sweet clover with triple leaves. Yellow, richly scented, pear-shaped flowers appear in June and July, followed by the sixteen-seeded, compressed legume, which looks like an elongated string bean. The seeds are very rich in minerals. In chemical composition, they are close to cod liver oil.
HEIGHT: 15 to 18 inches.
SOIL: Sandy, dry.
EXPOSURE: Direct sunlight.
PROPAGATION: By seeds planted during the first or second lunar phase.
CARE: Space plants 4 inches apart. Dig soil deeply, and make sure it is kept well drained and weeded.
PART USED FOR TEA: Seeds or leaves.
TASTE: Pleasant, bitter, reminiscent of maple and vanilla.
How to brew
LEAVES, BY INFUSION: Cover 1 teaspoon dried, or 3 teaspoons fresh crushed leaves with 1 cup of boiling water. Allow to steep. Drink by itself or with other herbs such as alfalfa or one of the mints.
SEEDS, BY DECOCTION: 1 teaspoonful of seeds to 1 cup of boiling water, boiled until the seeds are tender. For extra nutrition, don't strain the tea, and eat the seeds. This tea is very good with honey or lemon.
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Flax (Linum usitatissimum)
Flax also goes by the names Linseed, Common Flax, Mary's Linen Cloth, Flax Seed, and Lint Bells. The source of linen, flax is native to all Mediterranean countries and is widely cultivated in the United States and Canada. It is also found wild along roadsides and in waste places. The crushed seed is often used in granola-like cereals and breads; the seeds are quite high in nutrition. Flax seeds have been considered effective in treating coughs, catarrh, and lung and chest problems, as well as digestive and urinary disorders. In the past, the fresh herb was applied as a poultice for rheumatic pains and for softening hard swellings. An ailing baby would sometimes be laid upon the ground in a flax field and sprinkled with flax seeds. The seeds were then planted where the baby had lain, and it was believed he or she would recover as the seeds sprouted.
PLANT: Annual. The erect, willowy stems are blue-green, with few branches and simple, alternate, oblong leaves. From June to August, each branch has one or two blue or blue-violet five-petaled flowers. The smooth, flattened, shiny light brown seeds are borne in an eight- to ten-seeded capsule.
HEIGHT: 1 to 2 feet.
SOIL: Well-drained alkaline soil, made porous by gravel and rocks.
EXPOSURE: Full sun.
PROPAGATION: By seeds sown in the spring during the first or second lunar phase. Sow where the plants are to grow. They will germinate in 8 days.
CARE: Space mature plants 12 inches apart. Flax planted near potatoes helps discourage potato bugs.
PART USED FOR TEA: Seed.
TASTE: Soothing, gelatinous.
CAUTION: Seeds that are going to be brewed should be thoroughly ripe and should be soaked overnight in water that is then discarded. Immature seed contains some irritant properties and can cause poisoning.
How to brew
BY DECOCTION: Crush or grind I tablespoon of the seed, and boil in 1 quart of water until 1/z quart remains. Strain. Add honey and molasses to taste.
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Fraxinella (Dictamnus albus)
Also called Gas Plant, Bastard Dittany, Burning Bush, Diptam, Dittany, False Dittany, and White Dittany. Fraxinella is native to Europe and Asia and is found as far eastward as China. It is sometimes cultivated as a garden ornamental in the northern United States. The volatile, scented oil of the flowers gives off a vapor on summer evenings, and if a match is lit nearby, the vapor will flash. A decoction of the root is believed to relieve fever and stomach cramps, and a decoction of the root and seed is used to treat kidney and bladder stones, to bring on menstruation, and to alleviate hysteria. Tea brewed from the root, leaves, or seed was popular with the American colonists.
PLANT: Perennial. A knobby, whitish root sends up round, downy, green and purple stems. The leaflets of dark green, shiny compound leaves are alternate, oval, and covered with glandular dots. The large, showy, rose, white, or red-purple flowers appear in June and July.
HEIGHT: 3 feet.
SOIL: Moderately rich, somewhat light soil, deeply dug.
EXPOSURE: Sun or partial shade.
PROPAGATION: Newly ripe seeds planted 1 inch deep in fall during the third or fourth lunar phase. The following spring, seedlings will appear. Also can be propagated by 3-inch root cuttings in spring, although this is usually not as successful.
CARE: Keep seedlings well weeded. When they are 2 years old, they may be transplanted. Flowers will not appear until the fourth year.
PART USED FOR TEA: Root, leaves, seed.
TASTE: The white-flowered variety has a lemony fragrance and taste. The pink-flowered variety is less lemony but has an added taste of almond and vanilla.
CAUTION: Contact with the fraxinella plant can cause skin irritation if the skin is exposed to sunlight after contact.
How to brew
LEAVES, BY INFUSION: The leaves are best when dried, using 1 teaspoon of dried leaf to 1 cup of boiling water. Steep to taste. Refreshing.
SEEDS OR ROOTS, BY DECOCTION: Use 1 tablespoon of crushed or powdered seed or root to 2 cups of water. Boil down to 1 cup. This method produces a more medicinal tea.
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Geranium (Pelargonium species)
Scented geraniums of the genus Pelargonium, also called Stork's Bill, were first brought to England from the Cape of Good Hope around 1632. By the late 1700s, Dutch and English navigators had imported countless varieties for enthusiastic gardeners. Shortly after 1795, the French discovered that oil from some varieties of rose-scented geraniums could be used as a less expensive substitute for attar of roses in perfume making. To this day, rose geraniums are grown in large amounts for this purpose-approximately 1 pound of leaves produces 1 gram of oil. Not much has been written about the medicinal qualities of the pelargoniums, whose name means "stork's bill" and derives from their elongated seed cases. Most have astringent properties. One herbal says they are valuable in treating dysentery and stomach and intestinal ulcers.
PLANT: Very tender perennial. The basic scented geranium is the rose geranium, a large plant with deeply cut gray-green leaves, lavender flowers, and a rose-like fragrance. Others of the more than eighty varieties of pelargonium have their own distinctive leaf shape, scent, and blossoms.
HEIGHT: Varies according to variety and where grown. In temperate climates they can reach 5 feet.
SOIL: Well-drained, loose soil.
EXPOSURE: Sun or partial sun.
PROPAGATION: By cuttings cut straight across the stem and placed in clean, sharp sand. Water sparingly until good green growth shows. Plant outdoors in late spring or early summer when danger of frost has passed. Also can be grown from seed.
CARE: Plant scented geraniums 36 inches apart. Be sure they're brought indoors well before the first frost. (See additional information on care in chapter 3.) They can also be grown in pots or tubs. Geraniums are insect resistant, and white-flower varieties are said to attract Japanese beetles, which eat the flower and die before doing any further damage.
PART USED FOR TEA: Leaves.
TASTE: Depends on variety within the family, each of which has its own taste and scent. Favorites are apricot, strawberry, apple, rose, peach, lime, lemon, orange, nutmeg, almond, licorice, and coconut.
How to brew
BY INFUSION: Fresh leaves have more flavor, but most varieties dry well, too. Use 1 teaspoon of dried leaves, or 3 teaspoons of crushed, fresh leaves, in 1 cup of boiling water. Steep to taste, and enjoy.
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Ginseng (Panax quinquefolium)
Other names for this plant are American Ginseng, Tartar Root, Man's Health, Ninsin, Five Fingers, Seng, Five-leafed Ginseng, and Redberry. American Ginseng is occasionally found wild in the rich, cool woodlands of North America. It was prevalent there until it was decimated by avid hunters of the sought-after root. Much ginseng is now grown under cultivation in Wisconsin. Ginseng is a plant of mystery and superstition, evoking legends of fortunes made and lost overnight. Since before 3000 B.C., the Chinese have valued the root as a cure-all.
They have used extracts as a general tonic, curative, strength builder, and-most importantly - an aphrodisiac and sexual rejuvenator. Initially, only the emperor, his household, and his favored friends were allowed to use this herb. The name ginseng comes from the Chinese jen shen, meaning "man-root," and derives from the root's resemblance to the human shape.
PLANT: Perennial. The aromatic root can grow to a length of 2 feet or more and is often divided at the end. At the top of a simple stem are five oblong, finely serrated leaflets. A solitary umbrella-shaped cluster of greenish-yellow flowers appears from June to August, followed by small, red, edible berries.
HEIGHT: Less than 1 foot.
SOIL: Rich, loamy, well-drained, under forest trees or a wooden lath frame, constructed over the planting area to protect the herb from direct sunlight.
EXPOSURE: Shade.
PROPAGATION: By seed, planted during the third or fourth lunar phase, seedlings, or rootstock. Ginseng requires from 5 to 7 years to mature from seed, 3 to 4 from roots.
CARE: Roots can be planted between October and April, 2 inches deep, and 8 inches apart. Cultivation is difficult. Gardeners should seek complete growing information when they obtain seeds or roots.
PART USED FOR TEA: Root, usually dug in fall.
TASTE: Parsnip-like. Bland; sweeten with honey or sugar.
How to brew
Place ginseng root (most are 4 to 6 inches long) and 1 quart of water into a closed glass or earthenware (not metal) container. Place this container into another pot that is also filled with water, and boil the root slowly for 2 to 3 hours, until the water in the outer ginseng pot has been reduced by half. Strain and drink immediately. Do not store the tea for more than a day, as it loses its potency. Use the root several times until you feel it has lost its power. Then place it in a jar of honey for several weeks until you have ginseng honey and a candied root you can chew on, for the last bit of flavor.
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Goldenrod (Solidago odora)
This plant is also known as Blue Mountain Tea, Sweet scented Goldenrod, Anise-scented Goldenrod, Bohea-tea, and Wound Weed. More than eighty species of goldenrod are found in the United States, and while several (including S. virgaurea and S. canadensis) make good tea, it is Solidago odora that sacrifices the showiness of the other goldenrods' blossoms for its strong scent, making it both tasty and fragrant. The botanical name Solidago comes from the Latin solidus, which means "whole," and agere, which means "to perform," a reference to the healing powers of the herb. American Indians made good use of these qualities: the Zunis chewed the blossoms and slowly swallowed the astringent juice to alleviate sore throats; other tribes used infusions of flowers and leaves for fevers and chest pains. Early white settlers in North America believed goldenrod tea would relieve urinary obstructions and dropsy, and would stimulate perspiration.
PLANT: Hardy perennial. The creeping roots produce a simple, slender stem. The dark green leaves are thin, lance shaped, and covered with transparent dots. The leaves have no stems. Golden-yellow flower spires appear on the ends of the stalks from July to September.
HEIGHT: 2 t0 4 feet.
SOIL: Dry, sandy.
EXPOSURE: Full or partial sun.
PROPAGATION: Seeds planted during the third lunar phase. Also by root division. The plant self-sows readily, once it is established.
CARE: Space plants 1 foot apart. Goldenrod is easy to find by roadsides and similar environments, and it will transplant well if you choose blooming plants, cut them back, and carefully dig and replant them at that time. Give transplants more fertile soil than you found them in. Divide and replant every 2 or 3 years, so plants don't choke one another out. Soil that's too rich will stunt the plants. Remove faded flowers promptly to prevent too much self- seeding.
PART USED FOR TEA: Young leaves and fully opened flowers.
TASTE: Anise-like.
How to brew
BY INFUSION: Cover 1 heaping teaspoon of dry herb, or 3 teaspoons of fresh herb, with 1 cup of boiling water. Steep for at least 10 minutes. Strain and sweeten to taste.
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Hawthorn (Crataegus species)
Hawthorn's other names include Mayblossom and Thornapple. A symbol of hope, the hawthorn shrub or tree is considered sacred by some, and it is believed to have formed Christ's crown of thorns. The botanical name comes from the Greek word kratos, which means "strong," and was given because of the hardness of hawthorn wood. The Pilgrims' ship Mayflower was named for this herb. Hawthorn has always been especially regarded as a heart tonic, and its value is now under medical investigation, particularly in regard to its old reputation as a reliever of angina pectoris and abnormal heart action. Hawthorn has also been considered an artery softener, helpful in treating arteriosclerosis. Early American settlers used the tea to relieve kidney ailments and nervous conditions, including insomnia, giddiness, and stress.
PLANT: Perennial. It grows as either a shrub or small tree. Its sharp 1- to 5-inch thorns have made it a favorite hedgerow in England and Europe; the flowers and fruit must be harvested with care because of them. The trunk or stems are spiny, with hard, smooth, ash-gray bark. The small, dark green leaves are light bluish-green on the underside and have three irregularly toothed lobes. White flowers with round petals appear in clusters during May and June. The egg-shaped berry, or haw, that follows is a two-or three-seeded pome (the hawthorn is a close relative of the apple), scarlet on the outside, yellowish and pulpy inside.
HEIGHT: 3 to 15 feet.
SOIL: Any well-drained soil, with good lime content.
EXPOSURE: Full or partial sun.
PROPAGATION: Seed planted indoors in spring or in fall during the third lunar phase. Slow to germinate. Also stem cuttings.
CARE: If you're growing hawthorn as a tree, remove suckers from the trunk and around the base. If you're growing it as a hedge, space plants 3 feet apart, and keep them trimmed.
Prune after the hawthorn has flowered. The deciduous hawthorn requires little care, having a naturally dense growth. However, sometimes the tops become too dense, and an annual thinning will minimize the danger of the plant's being uprooted by wind.
PART USED FOR TEA: Flowers, berries.
TASTE: Flowers are sweet-scented and bland. The berries are tart and fruity (similar to a crab apple).
How to brew
FLOWERS, BY INFUSION: Steep 2 teaspoons of herb in 1 cup of boiling water.
FRUITS, BY DECOCTION: Use 2 teaspoons of crushed fruit with 1 cup cold water. Let stand for 7 or 8 hours, then bring quickly to a boil and strain. Sweeten both teas with honey.
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Hibiscus (Abelmoschus moscheutos)
Common names for this plant are Musk Seed Plant, Muskmallow, and Target-leaved Hibiscus. Hibiscus flowers are a favorite for cooking purposes in Africa, the Far East, the Caribbean, and other tropical areas. Africans also make "karkade," a pleasant, tart beverage, by steeping 1 teaspoon of hibiscus flowers and 2 cloves in 1 cup of boiling water, then draining and adding honey to taste. Egyptians chew the seeds to relieve stomach problems, sweeten the breath, and soothe their nerves. They also consider hibiscus to have aphrodisiac powers.
PLANT: Annual or biennial. While it grows wild in tropical areas, it is not winter hardy and must be pot grown or protected in cold areas. Hibiscus stems bear alternate-lobed and irregularly toothed leaves, similar to those of a maple tree. Both sides of the leaf are thinly hairy. The large flowers are yellow with red centers. Kidney-shaped, grayish-brown seeds follow in oblong, hairy capsules that are up to 3 inches long.
HEIGHT: 2 to 6 feet.
SOIL: Loose, loamy soil, kept moist. EXPOSURE: Full sun.
PROPAGATION: Seeds sown (indoors or outdoors, depending on weather zone) in January or February for flowers the same year. In cold-weather areas place outdoors when danger of frost has passed.
CARE: Space plants 2 to 3 feet apart. Fertilize well. Mulch heavily in winter, or grow in pots and bring indoors. Prune in spring and fall as needed.
PART USED FOR TEA: Flowers.
TASTE: Tart and slightly lemony. The tea has a pale, ruby color.
How to brew
BY INFUSION: Measure 1 teaspoon of dried flowers or 3 teaspoons of fresh flowers. Cover with 1 cup of boiling water, and steep to taste. The longer you steep, the redder the tea will become. This brew is very good in combination with rose hips. Can be served hot or cold.
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Hollyhock (Alcea rosea)
Common names for the Hollyhock are Althea Rose, Malva Flowers, Rose Mallow, Purple Malva. The flower of the hollyhock is cultivated for its beauty as well as its medicinal qualities. The plant is not known in the wild and is thought to have arisen in cultivation. The Egyptians used the leaves in cookery. Hollyhocks were brought to Europe at the time of the Crusades, and were cultivated in France by the Duke of Orleans, and in England by Lord Burlington. Tea made from the blossoms is believed to soothe inflammation of the mouth and throat, and a vapor bath of it is thought helpful for earaches. The tea is also said to be beneficial for chest complaints and an aid to digestion.
PLANT: Biennial. Both leaves and flowers cover the length of the tall, hairy unbranched stem. The 3- to 4-inch broad flowers appear from July to September and come in shades of red, purple, white, yellow, maroon, and salmon. They may have one or two sets of petals.
HEIGHT: Usually 5 to 6 feet tall, but can reach 15 feet.
SOIL: Deep, rich, well-drained.
EXPOSURE: Full or partial sun. Prefers a warm location sheltered from the wind.
PROPAGATION: Seeds planted during the third or fourth lunar phase germinate easily in about 5 days. Or, suckers can be taken from near the roots. Hollyhock self-seeds easily.
CARE: Space mature plants about 2 feet apart. If planted in unprotected spots, stalks should be supported. Plants propagated from self-seeding can be moved to a permanent place in spring. If not being grown as annuals, mound up soil around the plants to prevent winterkill.
PART USED FOR TEA: Flowers.
TASTE: The whole-flower tea can be tart and bitter. Petal tea, however, is tangy without bitterness, and most refreshing.
How to brew
BY INFUSION: 1 teaspoon of dried flowers or petals, or 3 teaspoons of fresh flowers or petals, to each cup of boiling water. Steep to taste.
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Hop (Humulus lupulus)
The Hop, commonly named Northern Vine and Bine, has been used since the fourteenth century, chiefly to brew beer. Before then, people drank mead or ale beverages made from fermented honey or barley and flavored with ground ivy, yarrow, broom, wormwood, and other herbs. The hop grows wild in Europe and western Asia, and is cultivated in the United States. In Spanish the plant is called Flores de Cerveza, meaning "flowers of beer." The Romans ate young hop shoots like asparagus. The cones found on female plants are used to make beer, the pulp is used to make paper, and the fibers of the plant are made into linen. Female-flower hops tea is believed to induce sleep, improve the appetite, and aid against alcoholism. It is also recommended for nervous diarrhea, flatulence, and intestinal cramps. Hops' narcotic qualities are also considered a cure for uncontrolled sexual desires and a quarrelsome nature.
PLANT: Perennial. The vine, a twining climber, has a tough, flexible stem growing from a branched root. The three to five-lobed, opposite, dark green leaves are heart shaped. Male flowers grow in loose bunches. The female flowers are small yellow-green cones (hops) that contain a resinous dust called lupulin, which gives the herb its distinctive taste and medicinal qualities.
HEIGHT: To 20 feet.
SOIL: Rich, loamy, well-watered.
EXPOSURE: Full sun or partial shade.
PROPAGATION: Seeds planted during the third lunar phase. They are not ordinarily carried by regular nurseries but can be found at seed companies that supply farmers. You can also purchase hop roots. Stem cuttings are successful once plants are established.
CARE: Space 2 feet apart. Keep sprouting seeds and roots well watered. The vine does well on trellises. Twining stems should be trained by hand in June and July. Cut stems to the ground after frost turns them brown.
PART USED FOR TEA: Female flowers (hops), leaves.
TASTE: Slightly peppery, yet mild. The tea is light yellow.
CAUTION: Because of lupulin's narcotic qualities, drink hops flower tea in moderation, and avoid prolonged use.
How to brew
LEAVES, BY INFUSION: 1 teaspoon dried leaves, or 3 teaspoons of fresh crushed leaves, in 1 cup of boiling water. Steep to taste.
FLOWERS, BY DECOCTION: Place 1 heaping tablespoon of hops flowers (cones) in 1/z pint of cold water, bring to a simmer for 2 or 3 minutes. Steep well. Strain. Hops quickly lose their effectiveness when stored, so use them fresh.
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Horehound (Marrubium vulgare)
Horehound is also called Hoarhound, Marrubium, and White Horehound, and ancient Egyptian priests called it the Seed of Horus, Bull's Blood, and Eye of the Star. Recommended in John Gerard's Herball of 1597 as an antidote for "those that drunk poyson or have been bitten of serpents," horehound tea is also suggested for pulmonary afflictions and as a useful standby for bronchitis, coughs, and colds. In Wales, infusions are used externally and internally to cure eczema and shingles. Because of its bitterness when unsweetened, horehound is sometimes thought to be marrob, one of the five bitter herbs mentioned in early writings as being eaten by Jews at Passover.
PLANT: Perennial. Supposedly hardy to - 30ºF ( - 34ºC), but often subject to winterkill. Some gardeners treat it as a biennial. A fibrous, spindle-shaped root sends up bushy, square, downy stems. Aromatic, wrinkled, oval, gray green leaves are tooth-edged and covered with white hair. A relative of mint, horehound has small creamy-white flowers from June to September.
HEIGHT: 1 to 3 feet.
SOIL: Sandy, not overly rich; dry and well-drained.
EXPOSURE: Sun.
PROPAGATION: By seeds planted during the third lunar phase. Germinates in 2 to 3 weeks. Also by root division or cuttings.
CARE: Plants should be placed 12 inches apart. Keep pinched back to prevent weediness, unless you want seeds -then let horehound go to bloom. In autumn, cut off old stalks.
PART USED FOR TEA: Leaves. Pick on a clear, dry day before the sun gets too hot and before blossoms have formed.
TASTE: Bittersweet, musky. Combines nicely with coltsfoot. Usually sweetened with honey or some ground ginger root.
How to brew
BY INFUSION: 1 teaspoon of dried leaves-or 3 teaspoons of fresh herb, crushed to release aromatic oils-to 1 cup of boiling water. Steep to taste.
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Hyssop (Hyssopus officinalis)
Native to southern Europe and ranging eastward into central Asia, hyssop is also called the Sacred Herb. Its name is said to come from the Greek word azob, meaning "a holy herb," because it was used to clean temples and other sacred places. It is also said that ancient Egyptians and Hebrews used hyssop to cleanse lepers and that a prayer of King David was, "Purge me with hyssop, and I shall be clean." Some scholars believe hyssop was dipped in the lamb's blood that marked the doorposts on Passover eve. Others, however, think that a variety of marjoram or savory may have been used, rather than what we call hyssop today.
Through the ages, hyssop has been a popular remedy for coughs, consumption, asthma, and pulmonary complaints. A decoction is supposed to fade black eyes and bruises, and hyssop tea is thought to calm the nerves and regulate blood pressure.
PLANT: Perennial, hardy to - 35ºF (- 37ºC). Similar to boxwood in appearance, hyssop's downy, woody stems sport small, narrow, pointed, dark green leaves. Rose-colored, white, or blue flowers grow in whorls at the tops of the branches and stems. They bloom from June to October.
HEIGHT: 11/2 to 2 feet.
SOIL: Light, dry, well-drained. Preferably alkaline.
EXPOSURE: Full or partial sun in sheltered position.
PROPAGATION: By seeds sown in spring during the third lunar phase, or started indoors. Hyssop germinates readily but grows slowly. Also by root division in spring or fall.
CARE: If using as a hedge, space plants 12 inches apart. An almost-evergreen subshrub, hyssop can be trimmed like box, but it will not flower if the tops are cut off. So if you wish to replace plants that die, allow plants at the ends of the hedge to bloom and self-sow. Or you might place a couple of hyssop plants in a general planting area, 2 feet apart, and allow them to grow freely.
PART USED FOR TEA: Green tops of the herb-leaves, stems, and flowers.
TASTE: Bitter and minty, with a slight musky odor.
How to brew
By INFUSION: Add 1 teaspoon dried hyssop tops and/or flowers to 1 covered cup of boiling water for 10 minutes, or longer to taste. Strain and sweeten with honey.
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Jasmine (Jasminum officinale)
Sometimes called Poet's Jasmine, this vine-like plant with its captivating scent is native to warm parts of the Eastern Hemisphere. It can be grown outdoors in the southern United States, but must be taken indoors in winter in cold weather areas. The name is derived from the Persian yasmin, and the summer jasmine of our gardens is a species native to Persia and northern India. When it was introduced to Europe in the mid-sixteenth century, it was grafted onto a hardier Spanish variety. Many think the scent of jasmine arouses erotic instincts, and a few drops of jasmine oil, massaged on the body along with almond oil are believed to overcome frigidity. The essential oil of jasmine is used in the perfume industry, and the herb is grown extensively near Cannes and Grasse in the south of France. In India, jasmine is believed a remedy for snakebite. An infusion of the leaves is thought to alleviate eye problems.
PLANT: Tender perennial. A vine-like semi-evergreen plant, jasmine has many dark green leaflets arranged in opposite rows along the stem. Clusters of richly scented white flowers bloom over a long period from June to September. The fruits are two-lobed berries containing two to four seeds.
HEIGHT: To 30 feet in warm climates. SOIL: Moist, well-drained garden soil.
EXPOSURE: Sun or partial shade.
PROPAGATION: By stem cuttings of moderately firm shoots. Also by seeds and layering.
CARE: Planted outside in temperate climates, jasmine should be carefully trained against a wall or on a trellis. In colder climates, jasmine can be potted with a trellis support, and brought indoors in winter. No systematic annual pruning is required, but the plant is more likely to flourish if older, crowded stems are thinned out occasionally.
PART USED FOR TEA: Flowers.
TASTE: Fragrant, sweet.
How to brew
By INFUSION: 1 teaspoon of dried flowers, or 3 teaspoons of fresh flowers, covered with 1 cup of boiling water and steeped to taste. Because of the euphoria aroused by jasmine's distinctive scent, it's hard to tell if it is the taste or the odor of this tea that makes it so delightful.
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Juniper (Juniperus communis)
Juniper is also called Melmot Berries, Horse-Saver, and Bastard-Killer. Legend has it that it was a juniper bush that hid the infant Jesus from Herod's army. This is possible, since the strongly aromatic shrub is found in dry, rocky soil in Europe and Asia, as well as in North America from the Arctic Circle to Mexico. If you crush a juniper berry, you will smell the odor of gin and, indeed, the making of gin is the main commercial use of this herb. The word gin comes from the French word for juniper, genievre. Juniper tea is said to relieve digestive problems resulting from an underproduction of hydrochloric acid, and it is also believed to be helpful for gastrointestinal infections, inflammations, and cramps. Juniper is also considered a diuretic.
PLANT: Perennial evergreen shrub with many very close branches. The bark is chocolate brown with red tinges. Needles have white stripes on top, and are shiny yellow-green underneath. From April to June, yellow male flowers occur in whorls on one plant, green female flowers on another. Green berry-like cones appear after the flowers, and it isn't until the second year that they ripen into bluish-black or dark purple fleshy fruit.
HEIGHT: 4 to 12 feet. SOIL: Limestone, chalky.
EXPOSURE: Sunny.
PROPAGATION: By seed, but extremely slow; seeds won't germinate until the second or third year. A faster way is to take cuttings in August, 4 to 6 inches long, stripped to 1 inch or so from the butt, and then place them in a shaded cold-frame bed of sand. They will be rooted by the following summer.
CARE: If you're planning to harvest the berries, keep pruning to a minimum, though you can trim a few straggly or lopsided branches by cutting tips of branches back to the first fork in spring. It's usually better to replace junipers when they've outgrown their space, rather than pruning them dramatically and sacrificing the berries and health of the shrub.
PART USED FOR TEA: Ripe female berries.
TASTE: Spicy, bittersweet, fragrant with an alpine-like tang, similar to that of gin.
How to brew
BY INFUSION: Steep 1 teaspoon of dried, or 2 teaspoons of crushed fresh, berries in 1 cup of boiling water for 5 to 10 minutes. Strain, and enjoy.
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Labrador Tea (Ledum latifolium or L. groenlandicum)
Other names for this plant are Continental Tea, Swamp Tea, Marsh Tea, Bog Tea, Hudson's Bay Tea, and Moth Herb. During the Revolutionary War, this herb was a popular substitute for China tea. Native to Canada and Greenland, where it grows profusely (hence one botanical name, groenlandicum), it can also be found in cold, moist places in the northern areas of the United States, Europe, and Asia. Eskimos and the Indians of eastern Canada used this tea extensively, as did explorers, trappers, and settlers who found imported teas hard to come by. An untidy-looking shrub, Labrador tea is similar in appearance to a straggly rhododendron. Its tea stimulates the nerves, and is believed to alleviate the pains of rheumatism, gout, and arthritis.
PLANT: Perennial. Rust-colored woolly branches bear aromatic, alternate, folded-back, leathery leaves that are green on top, rust-colored and downy underneath. Clusters of scented white flowers appear on the stem ends from May to July.
HEIGHT: 1 to 3 feet. SOIL: Moist, peat-like.
EXPOSURE: Partial shade.
PROPAGATION: By root divisions taken in mid-autumn, or, less successfully, by seeds.
CARE: Labrador tea is hard to cultivate unless you have a properly cold, damp, exposed site in which to grow it.
PART USED FOR TEA: Leaves gathered throughout the year, except when the plant is flowering. Flowers.
TASTE: Delicate, fragrant. Similar to China tea.
CAUTION: More than 1 or 2 cups of this tea can cause drowsiness and possible poisoning.
How to brew
FLOWERS, BY INFUSION: Steep 1 teaspoon of dried flowers, or 2 teaspoons of fresh flowers, in 1 cup of boiling water.
LEAVES, BY DECOCTION: Crush 1 tablespoon of dried leaves, and add to cup of boiling water. Cover and simmer for 5 to 7 minutes.
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Lavender (Lavandula Vera, L. silica, and other species)
The name of this popular purple flower comes from the Latin word lavare, meaning "to wash." The ancient Greeks and Romans used lavender in their bath water because of its fresh, clean scent. The attractive lavender flowers are also used in potpourris, sachets, and flower arrangements. The bitter but aromatic leaves are used as seasoning in southern European cooking. As a medicinal plant, lavender is believed to help cure insomnia, nervousness, heart palpitations, and halitosis. It is also used to alleviate flatulence, fainting, and dizziness.
Originally native to the Mediterranean, the lavender shrub is cultivated throughout the United States and Europe.
PLANT: Perennial, hardy to 0ºF (- 18ºC), except Lavandula dentata (French lavender), which is hardy only to 15ºF (- 9ºC). Woody, upright stems have gray, narrow leaves up to 2 inches long, with smooth margins. Lavender-colored flowers rise above the plant in short, clustered spears or on branched flower stalks, depending on the variety. Flowering time is from July to September.
HEIGHT: 11/2 to 3 feet.
SOIL: Dry, well-drained, chalky. Not too rich.
EXPOSURE: Full sun.
PROPAGATION: Seeds, difficult to get started, will germinate in 2 to 3 weeks if kept moist and shaded. Also cuttings.
CARE: Space plants 3 feet apart, to avoid fungus diseases caused by inadequate ventilation. Prune when blooming ends in late autumn. Keep ground fairly dry in winter to avoid injury.
PART USED FOR TEA: Flowers. Pick when blossoms are at their prime, and strip them from their stems.
TASTE: Cooling, sweetly aromatic, exotic flavor.
How to brew
By INFUSION: 1 teaspoon of dried blossoms, or 3 teaspoons of fresh blossoms, to 1 cup of boiling water. Steep to taste.
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Lemon Verbena (Aloysia triphylla, formerly Lippia citriodora)
Also called Verbena, Lemon-scented Verbena, Verveine Citronella, and Herb Louisa, Lemon Verbena is native to Peru and Chile-the Spanish call it Yerba Luisa-but it was introduced to England and North America by the Spanish during the eighteenth century. In France, it is popularly served as tisane de verveine. Verbena's essential oils are considered beneficial as a mild sedative and cooling balm that will help drive away fever. Verbena is also believed to aid digestion.
PLANT: Tender perennial. This is a pot plant in cold-weather climates, where it must be winter-protected. A highly scented deciduous shrub, it bears narrow, lance-shaped, yellow- green leaves-usually in sets of three-on light-colored, woody stems. In August, filmy spikes of tiny white or pale lilac flowers appear.
HEIGHT: To 6 feet under ideal conditions. SOIL: Light, well-drained soil.
EXPOSURE: Full sun.
PROPAGATION: Seed formation is infrequent, so propagation from cuttings is preferred. Mature plants tend to wilt temporarily after cuttings are made. Once rooted, cuttings are easy to grow and reach maturity in one season. Roots can also be divided in spring.
CARE: Space mature plants about 2 feet apart. Bring lemon verbena indoors before the first frost. Once it is inside, feed it well-rotted compost or manure regularly, and mist its leaves with tepid water. If it maintains its leaves, they will probably turn darker green. However, don't despair if all leaves drop off, and the plant appears dead. Cut it back in February, and in spring it will come to life again with luxuriant new foliage.
PART USED FOR TEA: Leaves, preferably gathered when the plant is blooming.
TASTE: Warm, lemony. Often added to black Thea sinensis teas, and also combines nicely with alfalfa.
How to brew
BY INFUSION: Put 1 teaspoon of dried verbena leaves and tops, or 3 teaspoons of fresh herb, in 1 covered cup of boiling water. Steep for 15 minutes. Strain. Flavor with honey if you like. Good hot or iced.
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Licorice (Glycyrrhiza glabra)
Other names for this plant are Licorice Root, Black Sugar, Sweet Licorice, and Sweet Wood. The botanical name comes from the Greek glukus ("sweet") and rhiza ("root"). It is said that chewing on licorice root instead of candy has helped many people to stop smoking without gaining weight; licorice contains no sugar. Babies have been given a hard (but not fibrous) piece of washed root to help them cut teeth. Licorice is found on dry, stony land; it grows wild in southern and central Europe and parts of Asia. Spain is the principal exporter of stick licorice. In Arabia, finely powdered root is used to dry up discharging parts of the skin, to dry blisters, and to absorb all kinds of watery fluids. Licorice tea is also a favored remedy for bronchial and stomach problems-coughs, mucous congestion, and peptic ulcers-as well as for bladder and kidney ailments.
PLANT: Perennial. The 3- to 4-inch flexible and fibrous taproot is wrinkled and brown on the outside, and bright yellow inside, with reddish filament roots. The stem bears alternate leaves with three to seven pairs of dark green leaflets. Yellowish or purplish flowers appear from June to August.
HEIGHT: 1 to 3 feet.
SOIL: Deep, crumbly, well-cultivated. It must be stone-free so the taproots can grow straight, even though licorice likes to grow in stony areas.
EXPOSURE: Direct sun.
PROPAGATION: By stem or root cuttings. The root pieces, 3 or 4 inches in length including buds, are red filament roots taken from the plant in March or April.
CARE: Cut shoots or canes to soil level each year in November. By the third autumn, the main root will be mature and can be harvested.
PART USED FOR TEA: Root.
TASTE: Sweet, anise-like. Thirst-quenching.
How to brew
By INFUSION OR DECOCTION: Use 1 teaspoon crushed or powdered rootstock to 1 cup of boiling water. Steep, or simmer to taste. Serve hot or cold. Added to other herbal teas, licorice will sweeten the brew naturally.
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Linden (Tilia europaea and other species)
Linden, also called Lime, European Linden, European Lime Tree, Basswood, and Winged Flowers, is one of the best known and-loved herbs for tea. It is found wild in forests and on mountain slopes in Europe. Now cultivated in North America as well as Europe, it is popularly used for lining streets and driveways because of its uniformity. The tea is considered useful in treating colds, influenza, and sore throats. It is also used to relieve mild bladder and kidney problems. Linden tea is said to be good for the skin, helping to keep freckles and wrinkles from appearing. It is also supposed to stimulate hair growth, calm the nerves, and promote sleep.
PLANT: Perennial. This deciduous tree's branches, which spread out at the bottom, bear bright green, 4- to 7-inch, heart-shaped leaves that are coarsely double-toothed. An abundance of small, fragrant, white-to-yellow flowers appears in June and July, attracting bees who make a fine honey from the blossoms. The pea-sized seeds that come after the flowers are often called "monkey nuts."
HEIGHT: 50 t0 100 feet.
SOIL: Rich, well-drained, moist.
EXPOSURE: Full sun.
PROPAGATION: By seeds sown during the third lunar phase. They require 2 years to germinate. Also by layering or cuttings, either of which is much quicker.
CARE: Be sure to space trees with consideration for their final size. These trees are easy to grow and are among the few that tolerate the smoke and fumes of the city. However, young trees do need staking and shaping, and if you have transplanted one, be sure to keep it well watered until it is established. Older trees need only corrective pruning.
PART USED FOR TEA: Flowers, which should be gathered when they smell strongly of honey. Once the scent fades, they are too old to use.
TASTE: Similar to chamomile, with a sweet, warm, apple like taste. Highly aromatic.
How to brew
BY INFUSION: Steep 2 teaspoons of fresh flowers in 1 cup of boiling water for up to 10 minutes. Or use 1 teaspoon of dried flowers.
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Marigold (Tagetes species, also Calendula officinalis)
This common plant has been called many other names: Calendula, Golden Flower of Mary, Marybud, Gold, Summer's Bride, Sun's Bride, Solsequia, Holygold, and Pot Marigold. The plain marigold or French marigold (Tagetes species) is the flower we see in such abundance of variety in hot sunny gardens throughout the United States, while the pot marigold or calendula is a simpler flower which thrives in cool weather. According to legend, this was the flower favored and worn by the Virgin Mary. This marigold of old was a single flower, probably pale yellow. Today hybridists have produced a fantastic range of double-flowered and multicolored varieties, particularly of the plain marigold. In Brittany, it is believed that a girl who walks barefoot over marigolds will learn the secret language of the birds. Gypsies believe marigolds to be one of the ingredients necessary to see fairies. Marigold tea is rich in phosphorus and vitamin C. It is astringent and induces perspiration. Many believed it to be useful in treating gastrointestinal problems-ulcers, stomach cramps, and colitis-and to bring down fever, prevent vomiting, and heal boils and abscesses.
PLANT: Annual. A branched stem supports unstalked pale to deep green leaves that have widely spaced teeth. Large yellow or orange flowers appear on the terminal stems from June to October. In the Tagetes varieties, particularly, both the leaves and flowers give off a bitter, aromatic scent that repels many insects. A chemical produced by the roots repels nematodes. These qualities make the marigold a favorite border plant around vegetable gardens.
HEIGHT: From 6 inches to 3 feet, depending on variety. SOIL: Not too rich or moist.
EXPOSURE: Full sun.
PROPAGATION: By seeds sown in early spring during the first or second lunar phase. For a head start, marigolds can be planted in flats indoors; they transplant to the outdoors easily, once danger of frost has passed. Seeds germinate in about 10 days.
CARE: Space or thin plants to about 1 foot apart; crowded seedlings don't flower as well; nor do they make shapely plants. In areas where rabbits eat the foliage, dust the plants with dried blood powder to repel them.
PART USED FOR TEA: Flowers, gathered in the morning after the dew is off. Petals can be used alone for a more delicate tea.
TASTE: Slightly bitter and saffron-like. Petal tea is not as bitter. Sweeten with honey to taste.
How to brew
By INFUSION: 2 teaspoons of dried flowers or petals, or 4 teaspoons of fresh herb, to each cup of boiling water. Steep for 5 to 10 minutes. The tea is bright yellow.
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Marjoram (Origanum marjoram)
Marjoram is also called Oregano, Sweet Marjoram, Knotted Marjoram, and Garden Marjoram. It grows wild in the Mediterranean area and in Asia. Greek legend has it that marjoram's sweet scent comes from the touch of the goddess Aphrodite, who first cultivated the flower. As a symbol of happiness, marjoram was formed into garlands to crown brides and bridegrooms. It was also planted on graves to ensure eternal bliss for the departed. And, in the Middle Ages, marjoram was considered a magic charm against witchcraft. Closely related to true marjoram (oregano, Origanum vulgare), sweet marjoram (O. marjorana) is more delicately flavored. Its camphor-like and tannic properties are believed helpful for gastritis and for children's colic.
PLANT: Perennial, hardy to 15ºF (- 9ºC), cultivated as a biennial in colder climates where it sometimes winterkills. The square, downy stem has wiry, side branches covered with short- stemmed, small, elliptical, velvety, green-gray leaves. Clusters of pale red or white flowers appear on spikes at the ends of the branches from July to September.
HEIGHT: I to 2 feet.
SOIL: Moist, alkaline, light or medium-rich soil.
EXPOSURE: Sun, but sheltered.
PROPAGATION: By seeds sown outdoors in spring during the third lunar phase. Slow to germinate. Also by root divisions
and cuttings in spring. Marjoram is inclined to sprawl and layer itself.
CARE: Space plants 10 to 12 inches apart. Keep seedlings in shade until they are well started. All varieties are slow growing, so cultivate and weed frequently until they are established.
PART USED FOR TEA: Leaves.
TASTE: Sweet, warm, mellow. A flavor that resembles a blend of thyme, rosemary, and sage.
How to brew
BY INFUSION: 2 teaspoons of fresh herb, or 1 teaspoon of dried herb, in 1 cup of boiling water. Steep to taste.
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Meadowsweet (Filipendula ulmaria)
Also called Lace-makers-herb, Steeplebush, Bridewort, Dollof, Meadsweet, Meadow Queen, Pride of the Meadow, and Meadowwort, Meadowsweet is found wild in damp woods and fens, and on wet rock ledges and river banks, in Asia and Europe. This sweet-scented flower was the favorite of Queen Elizabeth I, who had it scattered over the floors of her private apartment. In Britain, it was also a custom to strew houses with the herb for wedding festivals. Herbalist John Gerard believed this practice wise, saying, "for the smell thereof makes the heart merrie and joyful and delighteth the senses." However, because the perfume of meadowsweet is so heavy, it was believed in other countries that the herb had soporific powers associated with death, and it was considered unlucky to bring meadowsweet into the house. The herb has been used to treat diarrhea and colic. Because it contains salicylic acid, it is said to be a remedy for influenza, respiratory tract problems, gout, rheumatism, fever, and arthritis. It is also recommended for dropsy and bladder and kidney ailments.
PLANT: Perennial. Its creeping root sends up a reddish, angular stem. Large three- to five- lobed, serrated terminal leaflets are slightly hairy underneath. Small yellowish or white flowers appear in dense clusters from June to September.
HEIGHT: 5 to 6 feet.
SOIL: Rich, moist.
EXPOSURE: Partial shade.
PROPAGATION: Seeds planted during the third or fourth lunar phase. Root cuttings are also easy to obtain, since the rootstock creeps through the wet swampy ground, adds a new piece each year, and sends shoots upward.
CARE: Space mature plants 10 to 15 inches apart. Keep moist.
PART USED FOR TEA: Young leaves gathered before flower buds appear. Also flowers and roots.
TASTE: Sweet and delicate, very aromatic.
How to brew
LEAVES OR FLOWERS, BY INFUSION: Place 2 tablespoons of the fresh leaves or flowers, or 1 tablespoon of dried herb, in 1 cup of boiling water. Steep to taste.
ROOTS, BY DECOCTION: Boil 2 tablespoons of dried, crushed rootstock in 1 cup of water. Or soak the dried rootstock in 1 cup of cold water for 6 hours, bring it to a boil, and steep for 1 or 2 minutes.
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Mint (Mentha species)
There are about thirty varieties of mint found in temperate climates throughout most of the world. These include spearmint, peppermint, orange mint, apple mint, and pineapple mint. Each species is characterized by its soothing, aromatic, refreshing, and distinctive odor and taste, and each has its own degree of bite. Peppermint, for example, is one of the strongest, and the aroma of its crushed leaves symbolized hospitality in ancient Greek and Roman homes. According to Greek mythology, the nymph Minthe was discovered in the arms of Pluto by his wife, Persephone, who crushed the little creature savagely under her foot. Pluto then metamorphosed Minthe into a sweet-smelling plant. Ancient Hebrews covered their synagogue floors with mint leaves, and athletes perfumed their bodies with the leaves to give them power. Mint teas are believed to relieve cramps, coughs, poor digestion, nausea, heartburn, and abdominal pains, as well as headaches, vomiting, and other ailments attributed to nerves.
PLANT: All are perennials. Square, branching stems bear opposite oblong, serrated or scalloped dark leaves. The stems are topped by leafless spikes of whitish, violet, red-lilac, or purple flowers that grow densely and bloom from July to September.
HEIGHT: From 18 inches to 4 feet, depending on species.
SOIL: Moist, rich.
EXPOSURE: Partial shade.
PROPAGATION: Seeds or new shoots in spring during the third lunar phase. Root division in fall. Runners and shoots are easier ways to propagate.
CARE: Space from 10 to 15 inches apart, depending on variety. Unless you want seeds, keep mint cut back to improve its growth. Keep weeded. Every 3 or 4 years, renew beds by chopping up the tangled mass of roots with a sharp-edged tool. Water well, cover with a thin layer of enriched soil, and new plants will soon appear.
PART USED FOR TEA: Leaves.
TASTE: Clean, refreshing, delicately fruity. Aromatic.
How to brew
BY INFUSION: 1 teaspoon of dried leaves, or 3 teaspoons of crushed fresh leaves, in 1 cup of boiling water. Steep to taste. Mint is a popular addition to less tasty herbal teas-alfalfa, for example. All the mint teas are good either hot or cold.
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Mugwort (Artemisia vulgaris)
Of Mugwort, whose other names are Felon Herb, Sailor's Tobacco, Smotherwood, Apple-pie, and Old Uncle Harry, John Gerard's Herball of 1597 says, "The traveler or wayfaring man that hath mugwort tied about him feeleth no weariness at all." The Pilgrims believed this, too, and it was said that a man who kept mugwort leaves inside his shoes could walk forty miles in a day. Greek legend has it the centaur Chiron taught the goddess of hunting and the moon the uses of mugwort, and she was so pleased with the herb that she gave it her name-Artemis. A strong tea made from the flowers and top leaves is thought to dissolve gallstones, regulate the menstrual cycle, and promote appetite and digestion-all because of mugwort's beneficial effect on bile production.
PLANT: Perennial. This plant has a firm, downy, grooved, brown stem, with alternate, coarsely toothed, green leaves, which are white and downy underneath. Small greenish-yellow to red- brown flowers appear on spikes from July to October.
HEIGHT: 2 to 5 feet.
SOIL: Any moist soil. This plant is considered a weed and can be found in ditches, in waste places, or along roadsides and fences throughout Europe, Asia, and the Americas.
EXPOSURE: Full sun.
PROPAGATION: Seeds planted during the third lunar phase. Also root division; mugwort's creeping roots cause it to spread quickly.
CARE: Place plants 2 feet apart. However, mugwort's reputation as a weed is well deserved, and you'll want to give it plenty of space-perhaps grow it as a large shrub, for example-if you dare to introduce it into your garden. Each year, the circle of roots increases, and it is necessary to cut away many roots and seedlings to keep the plant from getting out of control.
PART USED FOR TEA: Flowers, leaves. Some people brew a root decoction as well.
TASTE: Tangy, refreshing. It was a favorite in England before Oriental tea was introduced.
CAUTION: Drinking more than 1 or 2 cups can lead to symptoms of poisoning.
How to brew
By INFUSION: 1 teaspoon of dried leaves or flowers, or 3 teaspoons of fresh herb, covered with 1 cup of boiling water. Steep to taste.
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Mullein (Verbascum thapsus)
Pronounced to rhyme with "sullen," this popular plant has about thirty common names- including Great Mullein, Lady's Foxglove, Velvet Plant, Shepherd's Herb, Old Man's Flannel, Jupiter's Staff, Aaron's Rod, Candlewick, Jacob's Staff, and Witch's Candle-possibly because its towering height, sometimes 8 or 9 feet, makes it hard to ignore. General Agrippa, who served under Caesar Augustus, wrote that the overpowering fragrance of the plant was a deterrent to demons. Early Greeks and Romans dipped flower heads of the dried stalks in tallow and used them as torches. The tea is considered beneficial for pulmonary disturbances-coughs, asthma, bronchitis, and hay fever. It is also used for sedation and pain relief and alleviation of cramps and gastrointestinal catarrh.
PLANT: A hardy biennial. The tall, stout, single stalk bears 10- to 16-inch, alternate, felt-like, light green leaves. These diminish in size toward the top of the plant, which is crowned by a spike of five-petaled yellow flowers from June to September.
HEIGHT: To 9 feet.
SOIL: Poor, dry.
EXPOSURE: Full sun.
PROPAGATION: By seed sown in spring or fall during the third or fourth lunar phase. Self-sows freely.
CARE: Place plants 3 feet apart. Cut the seed heads in fall unless you want the ground matted with seedlings the following spring.
PART USED FOR TEA: Flowers, leaves.
TASTE: Tea from the flowers is sweet; from the leaves, slightly bitter. Both are highly aromatic.
How to brew
BY INFUSION: Steep 1 teaspoon of dried, or 3 teaspoons of fresh crushed leaves or flowers in 1 cup of boiling water. Be sure to strain this tea well in order to eliminate the fine hairs that cover the plant. Sweeten to taste.
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Nettle (Urtica dioica)
This plant is also called Common Nettle, Stinging Nettle, Great Stinging Nettle, Indian Spinach, Bad Man's Playthings, and Hoky-Poky. Native to the Northern Hemisphere, it is now found all over the world in waste places and roadsides. In Scandinavian mythology, nettles were sacred to the god Thor, so families threw these plants on the fire during thunderstorms to keep their homes from being destroyed by his lightning. Despite the hazards involved in harvesting it, the rich iron, protein, and vitamin content of the nettle makes the effort worthwhile. The tea is believed to stimulate the digestive system and increase lactation in nursing mothers. Its astringent qualities are said to relieve urinary disorders, rheumatic problems, and colds.
PLANT: Perennial. Nettle's stout stem is densely covered with stinging hairs that contain a venom of formic acid. Serrated, opposite, gray-green leaves are heart shaped and downy underneath. Small, greenish flowers appear in branched clusters from July to September.
HEIGHT: 1 to 8 feet.
SOIL: Rich, moist, full of organic matter.
EXPOSURE: Sun.
PROPAGATION: Seeds planted during the third lunar phase, or new shoots taken in spring.
PART USED FOR TEA: Young leaves, dried.
TASTE: Bland, but good with a little mint or other sweetener. The tea is light green.
CAUTION: When handling or harvesting nettle plants, be sure to wear gloves in order to prevent severe stinging, itching, and blistering where the plant touches the skin. Once the greens are cooked or dried they lose their poisonous quality, but never use old leaves uncooked, for they induce symptoms of poisoning and can cause kidney damage.
How to brew
BY INFUSION: Use 2 teaspoons of dried, crumbled nettle leaves per cup of water. Steep 5 to 10 minutes.
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New Jersey Tea (Ceanothus americanus)
Also called Liberty Tea, Redroot, Jersey Tea, Mountainsweet, Walpole Tea, and Wild Snowball, this plant is the source of a good caffeine-free tea that tastes like Thea sinensis. New Jersey tea is commonly found in dry, sandy, or gravelly soil in woods and thickets ranging from Maine southward to Florida and Texas. After the Boston Tea Party and during the American Revolution, it was one of the teas favored by settlers and soldiers who were boycotting China teas because of the prohibitive taxes the British had placed on them. The tea is believed to relieve chest problems-bronchitis, whooping cough, consumption, and asthma. It is also used as a gargle to alleviate throat and mouth irritations.
PLANT: Hardy perennial; a deciduous shrub. The large root is covered with brownish or reddish bark, and it is red inside Several upright stems rise from the root cluster. They have alternate, egg-shaped, finely serrated leaves that are dull green on top and finely hairy underneath. On about the first of June, dense groups of small white flowers appear on the ends of the branches. From then until August, this beautiful blooming shrub attracts a wide variety of bees and butterflies.
HEIGHT: To 3 feet.
SOIL: Poor, dry, well-drained.
EXPOSURE: Sun.
PROPAGATION: By cuttings taken in summer and placed in moist, sandy soil in a cold-frame propagating bed. Also by seeds planted during the third lunar phase, layering, or root division (from side shoots).
CARE: Place plants 4 feet apart. Prune in late winter or early spring, cutting branches back severely, close to the base, and removing unwanted shoots from the previous year's growth.
PART USED FOR TEA: Leaves.
TASTE: Similar to Oriental teas made from Thea sinensis.
How to brew
BY INFUSION: Steep 1 teaspoon of dried leaves, or 1 tablespoon of crushed fresh leaves, in 1 cup of boiling water. The dried leaves give more of the Oriental tea flavor. Cream and sugar improve the taste.
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Oregano (Origanum vulgare)
Oregano is also called Wild Marjoram, Wintersweet, Mountain Mint, and Winter Marjoram. Origanum is thought to be the old Greek name for the plant, and means "delight of the mountains." Closely related to marjoram, there is confusion as to which of the two is actually the "real" oregano. Old herbals don't offer much help; they tend to refer to all species of the genus as "organy " Native to the Mediterranean regions, oregano is cultivated in the United States, Mexico, and Europe. It is believed to calm upset stomachs, headaches, indigestion, and other nervous complaints, and it has an ancient reputation as an antidote to narcotic poisoning, convulsions, and dropsy.
PLANT: Perennial, hardy to - 30ºF ( - 34ºC). The rounded, green leaves are opposite from one another on square, purplish stems that rise from creeping roots. The leaves are often larger and coarser and have a darker color than those of sweet marjoram. Purplish-pink blossoms appear at the ends of the stems from July to October.
HEIGHT: 2 to 21/2 feet.
SOIL: Average, well-drained, limy.
EXPOSURE: Full sun.