Herbal Tea's

By Valerie Worth

It is better that the herbs from our gardens or the wild woods and fields be taken in this way. Drunk fresh in all their strength, than wasted and weakened in flavorings for victuals, thus to comfort only the vain palate. These brews are true powers, whereas the same herbs cooked in food are poor wraiths of themselves. Honor them as they deserve and they will not fail you.

The fair leaves or other necessary parts should be gathered as young and fair as possible, and a handful placed in a plain brown teapot of good size. Fill the pot then with fresh boiing water, and allow this tea to steep for twelve minutes. Pour it out then straightaway into a cup. Sweeten it with a teaspoon of honey, and drink the infusion while it is hot.



Here are a few common herbs and their use

Anise-The seeds, to strengthen passion

Basil-Against faintness of heart

Borage-Against aches in the limbs

Caraway-The seeds, for mental vigor

Catnip-Against fever and chills

Mint-Against afflictions of the stomach

Nasturtium-Against the headache

Parsley-Against pallor and frailty

Red Clover-The Flowers, for good temper

Rosemary-To soothe the nerves

Rue-To assuage guilt and sorrow

Sage-Against melancholy and distress of the mind

Thyme-Against coughs

White Pine-Against colds and flu

Wild Ginger-The root, against lassitude

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