How to Create a Nourishing Tea Blend
It is the time of year when I really start feeling like I want to get up and go. Working with the seasonal cycles of my northern home my body is preparing for warmer spring weather. Already the days are lengthening; we are approaching the spring equinox when night and day are equal. But my body is having a hard time shaking the sleepiness or winter.
Over the winter it feels like just surviving takes more energy than the summer. The food my body craves is naturally heavier, more dense. I am thinking of bread and stews made with root vegetables. But I eagerly look forward to the return of warm weather and fresh veggies.
In order to help my body with this transition I rely on some of the herbs I stored from last year–red clover, red raspberry leaf, nettle and tulsi (holy basil).
Red Clover–a great lymphatic to help keep you lymph system moving and flowing.
Red Raspberry Leaf–nutritive tonic, meaning it nourishes and tones the body systems, especially the female reproductive system.
Nettle–power green super house, think of it like ramped up spinach.
Tulsi–one of the easiest to grow adaptogens. Adaptogens are herbs that help the body adjust to stress. It is very tasty too!
I am so blessed to be able to grow all these herbs. I dried them last year using my dehydrator (the nettles I tied in bundles and air dried).
If you are not able to grow and dry your own try to pick herbs that have a strong scent, vibrant colors (at least for a dried product) and that looks somewhat recognizable to the original plant. Mountain Rose Herbs is a great online herb store. For local options a natural food co-op with a bulk herb section should have most of these. I have bought red raspberry leaf and nettle for sure at our local co-op. Red Clover and Tulsi tea can also be purchased and combined with the other herbs.
When preparing to brew the tea you will want to break the herbs up into smaller pieces.
I love my 1/2 gallon jars. I fill my tea pot with water and bring it to a boil. While that is boiling add the herbs to the jar (about 1 ounce or a small handful for a 1/2 gallon). Fill the jar with water and put a cap lightly on the top–don’t screw it on, just lay it across the top. I normally make my tea in the morning letting it brew all day and putting it in the fridge before bed. Sometimes I do this in the late evening letting it brew over night.
I drink 1 pint to 1 quart a day. So a 1/2 gallon will last me 2-4 days. I use a small cup strainer to catch the herbs as I fill my cup. It can be heated on a the stove or microwave (if you have to).
Using simple and nutritive plants is a great way to prepare your body for the next seasonal shift.
Note: it is a good idea to switch up the herbs you use for tea regularly. I prefer not to use the same herbs for a long period of time.
