By INFUSION: 1 teaspoon dried, or 2 teaspoons fresh petals for each cup of boiling water. Steep to taste. Or grind dried hips into powder, and use 1 teaspoon per cup of boiling water. Steep for about 5 minutes, and add a little honey. Both teas are good hot or cold.
––––––––––
Rosemary (Rosmarinus officinalis)
Rosemary is also called Dew of the Sea and Mary's Mantle. The symbol of friendship and remembrance, this evergreen shrub is said to bring luck and prevent witchcraft. It originated in the Mediterranean and is widely cultivated. Legend has it that rosemary flowers were white until the Virgin Mary hung her blue cloak over a rosemary bush; from that time on, they were blue. It is said the generic name derives from the Latin ros, "dew," and marinus, "of the sea." Early herbalists believed wearing a sprig of rosemary could cure nervous ailments and restore youth, and the fragrant tea was thought to relieve flatulence, stimulate the heart, induce sleep, and alleviate headaches. Its rich scent makes it a favorite companion plant in vegetable gardens where it controls cabbage moths, bean beetles, carrot flies, and malaria mosquitoes.
PLANT: Tender perennial. A piney-looking, slow-growing bush, rosemary's many scaly branches are covered with opposite, dark green, narrow, needle-like leaves, which are ashy-white underneath. Pale blue, lavender, or white flowers -resembling tiny orchids-grow on stems that rise above the plant. They bloom during April and May-later in cooler climates.
HEIGHT: 3 to 6 feet.
SOIL: Light, warm, dry, well-drained soil with plenty of lime content.
EXPOSURE: Full sun or partial shade, in a sheltered spot.
PROPAGATION: Seeds planted in spring or fall during the third lunar phase. They are slow to germinate-they take 3 weeks or so-and the resulting plants will take 3 years to bloom. Quicker are stem cuttings or 4- to 6-inch root cuttings from new wood or healthy end tips. These root easily when placed in sand, vermiculite, or water.
CARE: Space mature plants 3 feet apart. In cool climates, rosemary must be protected with heavy mulch or brought indoors in winter. The roots are tender and mustn't freeze. Rosemary can be grown as a pot plant. The shrub will grow quickly if it is given lime and fertilizer several times a season.
PART USED FOR TEA: Leaves, flowers.
TASTE: Piney and aromatic, like a fine incense. Good in combination with tansy.
How to brew
FLOWERS, BY INFUSION: 1 teaspoon of dried herb, or 3 teaspoons of fresh herb, to each cup of boiling water. Steep to taste.
LEAVES, BY INFUSION VERY STRONG: 1/2 teaspoon of dried or fresh herb for each cup of boiling water. Good with a little lemon or honey.
––––––––––
Sage (Salvia officinalis)
Also called Garden Sage and Purple Sage, this fragrant herb is an ancient symbol of wisdom. It grows wild in southern Europe and the Mediterranean, and is widely cultivated. Sage comes in 700 varieties, including pineapple sage, lavender sage, and others. A member of the mint family, its generic name comes from the Latin salvia, meaning "health." Sage is rich in a hydrocarbon known as salvene, as well as in other essential oils. It is astringent, aromatic, stimulating, and bitter. Early herbalists believed sage to be of value in calming nerves, alleviating nervous headaches, and soothing sore throats. It has long been reputed to retard aging, enhance memory, and prevent hands from trembling and eyes from dimming. An ancient Latin proverb translates, "How can a man die when sage grows in his garden?"
PLANT: Hardy perennial. Sage's strongly branched root produces square, hairy stems. Gray- green, 1- to 2-inch, opposite leaves are shaped like elongated ovals and have a coarse surface covered with small bumps. Purple, blue, or white flowers appear on tall spikes in June and July. Placed near the vegetable garden, sage controls cabbage moths, carrot flies, and ticks.
HEIGHT: 2 to 3 feet.
SOIL: Dry, well-drained, sandy or limy soil.
EXPOSURE: Full sun or partial shade.
PROPAGATION: Seeds planted in spring during the third lunar phase. Cuttings. Layering. Root division. Sage also self-sows freely.
CARE: Space plants 18 inches apart. Cut back stems after blooming, and fertilize if you cut the leaves frequently. Over watering can cause mildew. Renew plants every 3 or 4 years, when they become woody.
PART USED FOR TEA: Leaves.
TASTE: Aromatic, camphor-like, heartening, faintly bitter.
How to brew
By INFUSION: Cover 1 teaspoon of dried or fresh chopped leaves and tops with 1 cup of boiling water. Steep for 10 minutes. Strain. Sweeten with honey.
––––––––––
Sarsaparilla (Aralia nudicaulis)
Also called American Sarsaparilla, Wild Ginseng, Wild Sarsaparilla, and Wild Spikenard, Aralia nudicaulis is a native American plant. Pronounced "sassparilla" or "sarsparilla," it was used by the Indians to make a soothing, perspiration inducing tea that was believed to alleviate rheumatism, gout, and skin diseases. The herb thrives in the moist, shaded forests of southern British Columbia and northeastern Washington. American sarsaparilla tea is thought to promote healthy tissue growth for internal and external ulcers and wounds. Some people used to believe the tea would cure syphilis. A South American cousin, Smilax ornato, is the evergreen vine used to make the sarsaparilla drink that was so popular in the late nineteenth century.
PLANT: A tender, deciduous perennial. The long, yellow taproot is similar to that of ginseng. A single stem branches into three parts, each having five 2- to 5-inch, finely toothed, lance- shaped leaves. The flowering stalk that comes from the root is overshadowed by the leaf stalk. Clusters of greenish flowers, which bloom from June to August, are followed by whitish berries that become purple or almost black when they mature.
HEIGHT: 8 to 12 inches high. SOIL: Moist, loose, well-drained.
EXPOSURE Partial shade or shade.
PROPAGATION: Seeds sown as soon as they are ripe. Or, if that's not possible, they can be mixed with slightly damp peat moss and stored in plastic bags for 3 to 5 months before being sown. Also by root cuttings of 1 to 11/z inches, placed in sandy, moist soil in a propagating tray that is bottom heated. Be sure that the part of the cutting that was nearest the stem is placed pointing upward in the soil. Also by division of the long horizontal roots in spring.
CARE: This herb grows freely and thrives well with routine management. It is best adapted for semi-wild and informal plantings.
PART USED FOR TEA: The root, dug in autumn.
TASTE: A bitter licorice flavor. Refreshing, fragrant. The tea has a reddish-brown color.
How to brew
BY INFUSION: Stir 2 teaspoons of ground fresh root, or 1 teaspoon of dried crushed or powdered root, into 1 cup of boiling water. Steep to taste. Sweeten with honey or sugar, if desired. Good hot or cold.
––––––––––
Sassafras (Sassafras variifolium or S. albidum)
Other names for this plant are Ague Tree, Cinnamon Wood, Saxifras, and Smelling Stick. A member of the laurel family, the sassafras is native to North American woods. It was used by the Indians long before the first white settlers appeared, and it was one of the first exports from America. When the Spaniards returned from their 1512 voyage to Florida, they brought back news of sassafras, and the Spanish doctor Monardes wrote of it as a medicine and tea as early as 1569. In the past, it was thought infusion of sassafras bark created a "blood purifier," causing perspiration and urination. It was also believed to aid in the treatment of gout, arthritis, rheumatism, and dysentery.
PLANT: Perennial shrub or tree. The stem is covered with thick, rough, reddish-brown bark. The alternate leaves are downy on the underside and may appear in three forms-one simple, one mitten-like, one three-lobed-on one twig. Small, yellowish-green flower clusters bloom from April to June before the leaves appear, followed by pea-sized, yellow, green berries, each of which contains a single seed. The tree attracts the beautiful tiger-swallowtail butterfly, which lays her eggs on the leaves.
HEIGHT: From 15 feet in the North to as tall as 100 feet in the South.
SOIL: Dry or moist sandy loam.
EXPOSURE: Sun or partial shade.
PROPAGATION: By seeds, planted during the third or fourth lunar phase, or stem cuttings.
CARE: Keep soil well drained, and prune the young herb frequently until it is trained. When it is mature, prune only as required for shape. Suckers tend to pop up if roots are cut in cultivating. They should be removed when they appear. This tree has fine autumn coloration.
PART USED FOR TEA: Bark of the root; leaves.
TASTE: Root-beer flavored.
CAUTION: The major chemical constituent of the aromatic oil in the sassafras root bark is safrole, which has been known to cause liver cancer in rats. Despite the continued popularity of sassafras tea, those who drink it should be aware that, until further research has been conducted on the effects of safrole on humans, they may be doing so at their own risk.
How to brew
BY INFUSION: 1 teaspoon of root bark in 1 cup of boiling water. Or 1 teaspoon of dried, or 3 teaspoons of fresh crushed leaves steeped in 1 cup of boiling water. Steep to taste in either case. Good with sugar and cream, hot or cold.
––––––––––
Savory (Satureja species)
There are several varieties of savory, including Summer Savory (S. hortensis), Winter Savory (S. montana), Yerba Buena (S. douglasii), Bean Herb, and Bohnenkraut. Savory was believed to be the favorite herb of satyrs because of its pleasant peppery taste. Winter and summer savory are the two favorite varieties, and, of these, summer savory is more popular because it has a stronger flavor. Both, however, are deeply aromatic, because they contain caracol, a volatile oil. Savory is a popular condiment for less easily digestible foods such as cucumbers, turnips, and parsnips. The ancient Greeks called savory isope, and many wonder whether Old Testament references to hyssop were actually to savory. The tea is believed a remedy for diarrhea, asthma, colic, and digestive disturbances. In 1653, one herbalist, Nicholas Culpeper, recommended it to reduce deafness.
PLANT: Summer savory: annual; winter savory: perennial. Summer savory has a bushy, hairy stem that divides above the ground, and it has dark green, wide, '/z-inch-long, needle shaped leaves. Light pink to violet flowers appear in bunches from July to October, followed by nut- shaped, dark brown or black seeds. Winter savory is a hardy, low-growing shrub, woodier and more bristly than summer savory. It flowers a month earlier than summer savory, and its blossoms are white or pale lavender.
HEIGHT: Summer savory: to 12 inches; winter savory: from 6 to 16 inches.
SOIL: Summer savory: rich, dry; winter savory: poor, dry, well-drained, chalky.
EXPOSURE: Full sun for both varieties.
PROPAGATION: Seeds or root division. Summer savory seeds germinate easily. Winter savory seeds have slow, uncertain germination, so the herb is usually reproduced by spring cuttings, side shoots, or layering.
CARE: Place summer savory plants 6 inches apart; winter savory plants, 1 foot apart. Summer savory is believed to control bean beetles. Keep both varieties weed free, and hill the plants slightly to keep them upright.
PART USED FOR TEA: Leaves gathered before the plant blooms.
TASTE: Tangy, marjoram-like.
How to brew
By INFUSION: 1 teaspoon dried, or 3 teaspoons of crushed fresh leaves to each cup of boiling water. Steep to taste.
––––––––––
Speedwell (Veronica officinalis)
Speedwell is also called Veronica, Common Speedwell, Gypsy Weed, Fluellin, The de L'Europe, Groundhele, Paul's Betony, and Low Speedwell. This plant is supposedly named for St.
Veronica. When she wiped the face of Jesus with her veil as he walked the road to Calvary, it is said an impression of his thorn-crowned head appeared on the scarf and on the flowers she was wearing. The plant is established in dry meadows, woods, and fields in the eastern United States as far south as North Carolina and Tennessee. In Europe, where it is native, speedwell has a reputation for being a universal healer, but in other areas it is best known as a remedy for respiratory problems and stomach ailments. The tea is used to ease migraine headaches and as a gargle for mouth and throat sores. It is also used as a tonic to cure coughs, catarrh, and skin diseases. Speedwell is used in the manufacture of vermouth.
PLANT: Perennial. Speedwell's stems are almost prostrate, turning up only toward the ends. Its opposite, soft, hairy, grayish-green leaves have finely toothed margins. Bright blue flower clusters appear from May to August, followed by hairy capsules containing the seeds.
HEIGHT: Stems grow to about 16 inches, but because they creep, the plant rises only from 3 to 10 inches. It makes a good ground cover.
SOIL: Dry, almost any kind.
EXPOSURE: Sun, partial shade, shade.
PROPAGATION: By seeds sown during the third lunar phase or by root division.
CARE: Space mature plants 1 foot apart. The plant grows almost anywhere, and it is useful in rock gardens or flower borders.
PART USED FOR TEA: Leaves or whole herb.
TASTE: Bitter, tangy. It was once a universal substitute for China tea.
How to brew
BY INFUSION: Cover 4 teaspoons of the flowering herb, or 2 teaspoons of the dried herb, with 1 cup of boiling water. Steep to taste.
––––––––––
Strawberry (Fragaria vesca)
Other names for this fruit-bearing plant are Wild Strawberry, Hautboy, Wood Strawberry, Woodman's Delight, and Mountain Strawberry. It is said that this plant is the symbol of foresight. In ancient times, people thought the wild strawberry had powers against demons, but today we think of it primarily for its abundant alkali and vitamin C content. The Okanagan Indians of the Pacific Northwest used dried, pulverized leaves to promote healing of the navel of newborn babies. Linnaeus wrote that he cured his gout with fresh wild strawberries. It is believed a tea made from the leaves relieves anemia, lack of appetite, and undue sweating, and prevents miscarriage and menstrual irregularities. It is also thought to relieve diarrhea and jaundice.
PLANT: Perennial. Several stems rise from the root, each bearing three fan-shaped, sharp- toothed, dark green leaves. Small, white, rose-form flowers with five petals and prominent yellow centers appear in clusters during May and June, followed by the seedy, pea-sized, juicy red fruits.
HEIGHT: About 8 inches.
SOIL: Well-drained, rich, moist.
EXPOSURE: Full sun.
PROPAGATION: By seeds or berries planted during the third lunar phase in spring or fall. Or by runners-an easy method because they root themselves or can be rooted by layering.
CARE: Place plants about 8 inches apart. Keep well weeded. The tiny, extra-sweet berries are delicious but so small that many must be picked to satisfy even the daintiest appetite. Our large, cultivated strawberry varieties were developed from this European plant, hybridized with strawberries from North America and Chile.
PART USED FOR TEA: Leaves.
TASTE: Cooling, strawberry flavor. Good in combination with woodruff.
How to brew
BY INFUSION: Cover 3 teaspoons of crushed fresh leaves, or 1 teaspoon of dried leaves, with 1 cup of boiling water. Steep for about 5 minutes. The fruits also form the basis of a refreshing hot or cold summer drink. Crush 1 tablespoonful of berries in a cup, and add boiling water.
––––––––––
Tansy (Tanacetum vulgare)
This herb is also called Stinking Willie, Traveller's Rest, Buttons, Alecost, Wild Agrimony, Goose Grass, Parsley Fern, and Hindheal. Tansy's botanical name comes from athanasia, the Greek word for "immortality," and it is one of the bitter herbs the Jews were ordered to eat at Passover. Puddings and cakes made with tansy were also traditionally eaten to celebrate the end of Lent, and the herb was used by the ancients for embalming. Tansy grows wild all over Europe and the United States, and it contains tannin, resin, thujone (a chemical component of sage), and tanacetin, which give it its own taste. Herbalists used it to expel worms from the intestines, produce perspiration, and promote menstrual discharge.
PLANT: Perennial. Hardy to - 30ºF (- 34ºC). Much-divided, rich green leaves grow alternately on the purplish-brown stem. Clusters of small, button-like, bright yellow flowers appear from July to September. The seed is a hard, one seeded fruit.
HEIGHT: 3 feet.
SOIL: Any well-drained chalky soil.
EXPOSURE: Full Sun.
PROPAGATION: By seeds planted in spring or fall during the third lunar phase. Or by root division. Self-sows freely.
CARE: Space plants 4 feet apart. Stake against wind and rain if they are in an unprotected spot. Cut off dead stems in fall; the plant will reappear in spring. Don't allow tansy to become too wet, and thin each year to prevent rapid spreading.
PART USED FOR TEA: Leaves and tops.
TASTE: Bitter, lemony. Can be sweetened with honey. Good in combination with rosemary.
CAUTION: In moderate doses the herb has a mild, tonic effect, but in larger quantities-more than 1 or 2 cups-it can be violently irritating and narcotic. Use with caution -tansy can be poisonous!
How to brew
BY INFUSION: 1 teaspoon of dried, or 2 teaspoons of fresh crushed leaves and tops. Cover with 1 cup of boiling water, and steep for a short period only. Serve tansy tea weak, and drink it in moderation.
––––––––––
Thyme (Thymus vulgaris)
Pronounced "time," this popular herb is also called Common Thyme, Broad-leaf English Thyme, Black Thyme, Garden Thyme, Shepherd's Thyme, and Mother Thyme. Kipling wrote of the "wind-bit thyme that smells of dawn in Paradise," but he was hardly the first to sing its praises. Thyme was a favorite of the early Greeks and Romans, and the Roman poet Virgil praised honey drawn from thyme, saying the mountains "Hymettis in Greece and Hybla in Sicily were so famous for bees and honey because there grew such a store of thyme." Christian tradition holds that thyme was among the herbs in the manger bed where the Christ child lay. Herbalists considered thyme a strong antiseptic and thought it could calm the nerves, alleviate indigestion, and clear the mucous membranes. It was also thought to overcome shyness-the generic name Thymus is believed to be a derivation of the Greek thymon, which means "courage."
PLANT: Perennial, hardy to - 20ºF (- 29ºC). There are many species, but common thyme (T vulgaris) is the one usually used for tea or seasoning. It is semi-woody, shrubby, and covered with 1/4-inch-long, oval, gray-green leaves. Small clusters of bluish-purple flowers appear at the ends of the stems from May to September. Seeds follow.
HEIGHT: 6 to 12 inches.
SOIL: Dry, light, limy.
EXPOSURE: Full sun.
PROPAGATION: By seeds planted in spring and fall during the third lunar phase. They take about 2 weeks to germinate if kept at exactly 70ºF (27ºC), which isn't easy to do. Also by stem cuttings, layering, or division of roots, which is much easier.
CARE: Space plants about 11/z feet apart. Thyme can't tolerate dampness, so be sure the site you choose is well drained. Rock gardens are an ideal spot. Thyme is called the "poor man's herb" because it needs no added nutrients aside from those in the soil it's planted in. Do keep it weeded, though. This herb is often companion-planted near cabbage because its scent helps control cabbage worms. Replace the plant with a younger one every 3 or 4 years, when it gets woody.
PART USED FOR TEA: Leaves. TASTE: Pungent, spicy.
How to brew
BY INFUSION: 1 teaspoon dried leaves and tops, or 3 teaspoons of fresh crushed herb, in 1 covered cup of boiling water. Steep for 10 minutes. Strain and flavor with honey. A pinch of rosemary in the brew gives added zest.
––––––––––
Valerian (Valeriana officinalis)
Valerian is also called Garden Heliotrope, All-Heal, Setwall, Capon's Tail, Phu, Vandal Root, and St. George s Herb. While the flowers of this herb are pleasantly fragrant, the rest of the plant is not. Herbalists Galen and Dioscorides aptly called it "phu," because of its pungent, unpleasant aroma. Cats and rats, however, delight in valerian's odor. It is suggested this herb was the secret power the legendary Pied Piper of Hamelin used to rid the town of its rats.
Herbalists have recommended this tranquilizing herb for all nerve related ailments-migraine headaches, hysteria, vertigo, anxiety, insomnia, hypochondria, and nervous convulsions. The name valerian is believed to come from the Latin valere, meaning "to be powerful" or "of well- being." Native to Europe and Asia, it is represented nearly throughout the world by related species.
PLANT: Perennial. The short, tuberous root sends up a round, hollow, grooved stem with light green leaves that grow in pairs and that are further divided into eight to ten pairs of narrow leaflets. In June, white, pink, or lavender-blue flowers appear in clusters at the ends of the stems. Their strong scent is like that of heliotrope. Because of its high phosphorus content, valerian attracts earthworms, making it a favorite plant to place near the vegetable garden.
HEIGHT: 4 feet.
SOIL: Somewhat heavy, moist, rich.
EXPOSURE: Full sun or partial shade.
PROPAGATION: By seeds planted in spring or fall during the third or fourth lunar phase. Just press them into the soil, don't cover. They are slow to germinate. Also by root (rhizome) division in spring or fall.
CARE: Space plants about 2 feet apart. Because valerian s creeping roots spread quickly, divide the plant every other year. Enrich the soil with manure before replanting.
PART USED FOR TEA: Root, harvested in fall. TASTE: Soothing, strongly scented.
CAUTION: The sedative qualities of this tea make it a time-honored antidote for insomnia when taken in small doses. However, if more than 1 or 2 cups are drunk daily, in large or frequent doses, the herb is dangerous, producing reverse effects-nervous agitation, vertigo, muscle spasms, even hallucinations. It should be used sparingly.
How to brew
BY INFUSION: 1/z teaspoon of ground or powdered dried valerian root in 1 cup of boiling water. Steep for 10 minutes or to taste. Strain. Flavor with honey or an aromatic spice -mace is a good one.
––––––––––
Wintergreen (Gaultheria procumbens)
Also called Partridge Berry, Periwinkle, Spiceberry, Checkerberry, Deerberry Teaberry Boxberry, Wax Cluster, Canada Tea, and Mountain Tea, this small, creeping evergreen is a native of southern Canada and the United States. The leaves contain oil of wintergreen and are sharply astringent and aromatic, making them a favorite flavoring agent; wintergreen is a common ingredient in home-made root beer. The common names "deerberry" and "partridge berry" were coined because deer and partridge also know a good thing and love to eat the plant's berries. It's said wintergreen tea is good for many kinds of aches and pains, from headaches to rheumatism. It is also used to alleviate colds and fever.
PLANT: Perennial. An evergreen shrub. Wintergreen's stems creep on or beneath the surface of the ground, rooting themselves and sending up erect branches. Young leaves are lighter green, often with a reddish tinge. Single, nodding, bell-shaped, white flowers grow near the tops of the branches from May to September, followed by scarlet berries, which are about I/3 inch in diameter.
HEIGHT: 2 to 6 inches.
SOIL: Acid, sandy, rich, and well-drained.
EXPOSURE: Shade or partial shade.
PROPAGATION: By seeds planted during spring or fall during the third lunar phase. Also by division of the rooted stems in fall or spring. The herb can be layered as well.
CARE: Wintergreen makes a good ground cover. Its ideal location is in pine woods, and it is a favored wild garden plant. It is difficult to establish plants taken from the woods; nursery- grown plants take better. Plant them on a shady slope, and mulch them with 2 to 4 inches of pine needles.
PART USED FOR TEA: Young leaves.
TASTE: Wintergreen flavor, cooling and refreshing.
How to brew
BY INFUSION: Cover 1 teaspoonful of crushed or chopped leaves with 1 cup of boiling water. Allow to steep for a few minutes to release the maximum amount of oil of wintergreen.
––––––––––
Woodruff (Asperula odorata)
Other names for this plant are Sweet Woodruff, Master of the Woods, Moth-herb, Wood-rose, Woodward, Wood Rova, and Muge-de-bois. The fresh, woodsy odor of woodruff, strongest when the plant begins to die away after flowering, has given it many of its common names. For example, the old French name-muge-de-bois-means "wood musk." German May wines are steeped in woodruff twigs and owe their fine aroma and taste to the chemical coumarin, in which the herb is rich. In medieval times, woodruff was hung in bunches with roses, box, and lavender on the feast days of St. Peter and St. Barnabas. The herb is supposed to repel insects, which is why it is sometimes called moth-herb. Herbalists believe the tea is a good remedy for kidney and bladder troubles (especially obstructions and stones, liver congestion, and gall-bladder difficulties. It is also recommended in cases of dropsy and insomnia.
PLANT: Hardy perennial. Its deep green, starry whorls of six to eight shiny, lance-shaped leaves surround the erect stem. The plant sends up leaf whorl after leaf whorl, finally topped with a flat-topped flower cluster of small white star-shaped flowers that bloom in May and June.
HEIGHT: 8 to 10 inches.
SOIL: Slightly acid, with high humus content, preferably beech-leaf compost. Moist.
EXPOSURE: Shade.
PROPAGATION: By seeds planted in fall during the third lunar phase. Germination takes 200 days, but this method is uncertain. Woodruff can also be propagated by division of the creeping root system once the herb has covered an area of 2 square feet. This is more dependable.
CARE: Space plants 12 inches apart. Weed when necessary. Don't hoe, though, or you'll destroy the spreading root system. Fertilization is unnecessary if the plant is growing in the right soil.
PART USED FOR TEA: Dried leaves.
TASTE: Resembles Darjeeling tea. Mild, sweet, with a woodsy taste. Good in combination with strawberry.
How to brew
By INFUSION: 1 teaspoon dried leaves in 1 covered cup of boiling water. Steep for 15 minutes. Strain and sweeten to taste with honey.
––––––––––
Yarrow (Achillea millefolium)
Yarrow is also called Old Man's Pepper, Knight's Milfoil, Soldier's Woundwort, Nosebleed, Devil's Plaything, Bloodwort, Hemming and Sewing, Staunchweed, Carpenter's Weed, Thousand Seal, and Sanguinary. Yarrow's Latin name, Achillea millefolium, derives from Greek mythology: Before the siege of Troy, the centaur Chiron told Achilles of the plant's healing virtues so he could use it on his warriors' battle wounds. Millefolium means "a thousand leaves," and refers to yarrow's finely cut foliage. An important first-aid treatment through the centuries, yarrow's astringency is thought to stem the flow of internal and external bleeding. Herbalists also have faith in yarrow tea to induce perspiration, cleanse the system, and cure a bad cold. Straight dried yarrow stems are "thrown" by Chinese fortune-tellers before consulting the I-Ching-the Book of Changes, an ancient guide to oracular wisdom.
PLANT: Perennial, hardy to - 30ºF (- 34ºC). The creeping rootstock sends up clumps of grayish-green stems, which branch toward the top and bear alternate, feathery, deeply cut leaves. From June to November, grayish-white, pale lavender, or yellow flowers appear at the stem ends in flat-topped clusters.
HEIGHT: 3 feet.
SOIL: Average or poor. Well-drained. Moderate moisture.
EXPOSURE: Sun or partial shade.
PROPAGATION: Seeds planted indoors in March during the third lunar phase. More commonly, by root division in spring or fall or transplant of self-sown seedlings.
CARE: Place plants 12 inches apart. If they are cut back after the first flowers fade, they may bloom again in fall. Divide clumps every other year.
PART USED FOR TEA: Leaves and/or flowers gathered during summer and fall.
TASTE: Mildly astringent. Somewhat like a mild sage tea. Pale yellow in color.
How to brew
BY INFUSION: 1 teaspoon dried yarrow leaves and flowers, or 1 tablespoon of the fresh herb, in 1 covered cup of boiling water. Steep for about 10 minutes. Strain. Sweeten with honey to taste.
======================