Herbs for Tea

Useful herbs for tea, their properties | LadysBlog.ru

Herbal tea is an amazing drink, it is able to give vitality and energy, delight in taste, and at the same time positively affect our health. In addition, to make such tea is not worth any effort, all the ingredients grow next to us, at the forest edge or even in our garden. If you do not go out into the countryside, then you can buy aromatic herbs in the market or in the pharmacy.

Herbs are harvested almost all summer, but each plant has especially successful periods when it accumulates a maximum of useful substances. For example, cherry and birch – this is the time when the leaves are just beginning to bloom, and sea buckthorn – the end of summer, August. But this does not mean that the grass collected at another time has become useless. Just pick the youngest and freshest leaflets. Of course, unfading and yellowed.

Dry herbs

Some herbs, such as St. John’s wort, need to be dried before brewing. Fresh leaves and flowers of St. John’s wort have neither taste nor smell. But many herbs can be put in a teapot just collected. For example, mint, currant and raspberry leaves. But all herbs can be dried to make delicious tea in the winter. This is done simply: you need to lay out dry leaves and flowers on paper in a ventilated room. Periodically, herbs need to be stirred up and mixed. And how to dry – remove in glass jars or bags of fabric. Do not store herbs in polyethylene, they must breathe.

How to ferment herbs This method is slightly more complicated than drying. It also fits almost all plants. And for some, for example, for Ivan tea is necessary. During fermentation, plants reveal their taste and aromatic properties. They become very bright and saturated.

In general, plants are fermented as follows: leaves need to be dried in the sun for 12-24 hours. Then they are twisted in their hands so that the juice comes out. You can use different devices for this, but not iron ones. Twisted leaves should be laid out with a layer of not more than 5 cm and covered with a damp cloth. Leave them to ferment for 8-9 hours. Then – dry at a temperature of 100 degrees.

Tea herbs

Pharmaceutical camomile. Gives herbal infusions a wonderful honey smell. It soothes inflammation, helps with colds, relieves stomach cramps, and soothes the nervous system.

Wild strawberries. Tea is brewed from the leaves, fruits and flowers of wild strawberries. It is best to brew tea from dried material. Infusion with strawberries helps with colds, removes sputum from the lungs, and is good for the heart.

Currant. Very fragrant leaves, they will decorate any tea, both herbal and ordinary. Currant leaves will strengthen the body, reduce pressure, help with diabetes.

Meadowsweet. It dilutes the blood, so it’s especially good to add to the collection with nettles, which thickens the blood. It is a natural aspirin.

Raspberries. Antiviral, diaphoretic, cold remedy. Leaves are collected for tea, and several berries can be added.

Cherry. For tea, you can collect both leaves and stems from berries. Most useful are the leaves collected and dried in May. But you can add to the tea and fresh summer leaves. Strengthens the immune system, fights against liver diseases. Caution – has a diuretic effect.

Mint. There are several popular varieties of mint (pepper, lemon, apple). All are great for tea. They have a calming, cooling effect. Helps to get rid of a headache, lowers blood pressure.

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