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" Misty L. Trepke "

Sun, 10 Aug 2003 04:34:33 -0000

[s-A] [HerbalSpirit] Herbs Used in Tea

 

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Misty L. Trepke

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Herbs Used in Tea

 

Expand your herbal tea repertoire by learning about twenty-four herbs

commonly used in tea blends.

 

By: Brigitte Mars

 

Sipping a cup of herbal tea is time well spent for reflection,

pleasure, and enjoying the health benefits of plants that have long

served humanity. As we inhale the steamy aromas when a teacup

touches our lips, we have the opportunity to take in the plant

virtues that have been transmuted from the earth and the sun. The

following is a list explaining the qualities of many of the herbs

commonly used in herbal tea blends.

 

Alfalfa leaf (Medicago sativa) is an excellent source of chlorophyll,

vitamin C, and minerals; the herb has a neutral flavor and helps

improve anemia and digestion.

 

Anise seed (Pimpinella anisum). Anise is a member of the parsley

family and has a pleasant, licorice-like flavor. Anise improves

digestion, freshens the breath, calms flatulence and nausea, and

helps coughs due to its expectorant properties.

 

Blackberry leaf (Rubus fruticosus) has a flavor similar to black tea

and is a source of blood-building iron. Blackberry leaf has

astringent properties and has been used to treat diarrhea. Its

refrigerant properties make it cooling to a fever.

 

Catnip (Nepeta cataria) is a member of the mint family. Though we're

more familiar with the herb's effect on cats, for humans catnip is a

pungent, mild sedative that can help calm restlessness, aid sleep,

and soothe an upset stomach.

 

Chamomile (Matricaria recutita) has slightly bitter, apple-scented

blossoms that help relieve stomach distress and headache. Chamomile

is regarded as an excellent calming and anti-inflammatory agent.

 

Chicory root (Cichorium spp.), when roasted, provides a delicious

coffeelike flavor-without the caffeine! Chicory is mildly cleansing

to the liver and colon.

 

Cinnamon bark (Cinnamomum verum) improves the flavor of any herb it's

combined with, because it's naturally sweet. Cinnamon improves

circulation and provides a feeling of warmth.

 

Dandelion (Taraxacum officinale). Raw dandelion root improves liver

function. When the roots are roasted, they have a rich, earthy,

coffeelike flavor. The leaves are rich in iron and are an effective

potassium-rich diuretic.

 

Elder flowers (Sambucus canadensis) have a mildly bitter flavor and

increase perspiration by gently dilating the pores. Elder flowers are

also excellent for the prevention and treatment of colds and flu.

 

Fennel (Foeniculum vulgare), another parsley family member, is

naturally sweet. Fennel helps stabilize blood-sugar levels, thus

curbing appetite. The herb relaxes the smooth muscles of the

digestive tract, which improves a wide range of digestive

disturbances, including flatulence and indigestion.

 

Gingerroot (Zingiber officinale) is a pungent herb that's a supreme

digestive aid. Ginger relieves nausea, improves circulation, warms

the body, and has antiseptic and anti-inflammatory properties.

 

Hibiscus flowers (Hibiscus sabdariffa) have a tart flavor and are

rich in vitamin C. Hibiscus has a cooling effect, which makes it an

excellent choice in herbal iced teas. It provides a beautiful rose

color to a tea blend.

 

Lemon balm (Melissa officinalis), according to German studies, acts

on the portion of the brain governing the autonomic nervous system

and helps protect the brain from excessive external stimuli, thus

having a calming, anti-anxiety effect. Lemon balm not only tastes

pleasant but has antiviral properties, making it suitable for colds

and flu. It is considered an excellent herb for children as well as

adults.

 

Lemon verbena (Aloysia citriodora) is a favorite garden plant. The

above ground portion, with its lemony bouquet, has antiseptic

properties and has been used throughout history for digestive

disorders, colds, and flu.

 

Mullein leaves (Verbascum spp.) are added to tea blends for their

ability to relieve congestion, thus helping coughs, hay fever, and

sinusitis. Mullein has a bittersweet taste, reduces inflammation, and

soothes irritated mucus membranes.

 

Nettle leaf (Urtica dioica) is extremely rich in nutrients, including

iron and beta-carotene. Nettles improve kidney and adrenal function,

benefit allergies, and have a salty flavor. Though you may have

gotten stung by stinging nettle, drying or heating the plant

deactivates the sting.

 

Oat straw (Avena sativa), the young stem of the oat plant, has a

pleasant, sweet flavor. Oat straw is highly nutritive-it's especially

high in calcium- and supports the nervous system, helping to relieve

depression, insomnia, and stress.

 

Peppermint (Mentha piperita) has a spicy, cooling flavor. Long

regarded as a remedy for stomachaches due to its ability to reduce

hyper contractibility of the intestinal muscles, it helps relieve

nausea and flatulence. Peppermint has antiseptic and diaphoretic

properties, making it a great choice for colds, flu, and fevers.

 

Raspberry leaf (Rubus idaeus) is rich in nutrients, especially

calcium, magnesium, and iron. It has long been regarded as an

excellent tonic for women during menstruation and pregnancy.

However, raspberry is also nourishing for men and has a pleasant,

black tea- like flavor.

 

Red clover blossoms (Trifolium pratense) are considered helpful for

aiding all of the organs of elimination, benefiting the kidneys,

cleaning the blood, expelling phlegm from the lungs, and improving

health in general. Its flavor is mildly sweet and salty.

 

Rooibos (Aspalathus linearis) tastes much like black tea but

contains no caffeine and is low in tannins. Rooibos, a traditional

South African beverage, is a rich, reddish brew that is high in

vitamin C, minerals, and antioxidants.

 

Rose hips (Rosa spp.) have a pleasant, tart flavor, contain vitamin

C, and have mild antiseptic properties to help ward off colds and

flu.

 

Spearmint (Mentha spicata) has a milder, less medicinal flavor than

peppermint but still aids digestion and headaches and has mild

antiseptic properties. It also makes a delicious iced tea.

 

Yerba maté (Ilex paraguariensis) is a member of the holly family. The

herb's astringent leaves are enjoyed for their mildly stimulating,

nutrient-rich (vitamins C and B, calcium, and iron) and digestive-

enhancing properties. Yerba maté contains the constituent mateine,

which is similar to caffeine but less likely to interfere with

sleep, cause anxiety, or be addictive.

 

Storing and preparing the herbs

 

Whether buying herbs in bulk from the health-food store or using

dried ones from your garden, store herbs in glass jars or nonplastic

airtight containers and label the containers with their contents.

Storing herbs in light and heat will quickly deteriorate their

quality. Keep teas in a cupboard, where they can be protected from

light and heat, to better preserve their flavors and therapeutic

properties. Nature will provide more herbs next year, so it is best

to purchase no more than you are likely to use within the year.

 

When making tea, always use fresh, cold water. Avoid aluminum

cookware- aluminum is a very soft metal and tends to come out in the

brew. The best choices are glass, cast iron, stainless steel, or

unchipped enamel. Bring water to a boil, remove from the heat, and

add about 1 heaping teaspoon of herb tea per cup of water, or simply

add 1 tea bag. If using a teapot, fill it with boiling water first

and allow it to stand for 3 minutes to warm the pot. Drain the water

before adding the herbs and hot water. If you are using fresh as

opposed to dried herbs, triple the amount-fresh herbs contain high

levels of water and are less potent than dried. Allow the herbs to

steep, covered, for about 10 minutes.

 

Remove tea bags or strain after the tea has steeped to prevent

bitterness. Honey or lemon may be added for flavoring.

 

Nature provides a wealth of flavors, nutrients, and healing

properties when we enjoy herbal teas. There are many to sip and

savor!