Whispering Woods Herbal Grimoire
Herbal Tea Recipes
This tea resembles china tea with a celery taste.
To 1 teaspoonful of dried or 3 teaspoons of fresh add 1 cup of boiling water. Steep to taste.
Catnip & Chamomile
1/2 cup dried catnip
3/4 cup dried chamomile
1 cup dried lemon balm
1/4 cup dried mint
1/4 cup dried lemongrass
Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 2 tsp in a cup of boiling water. Steep for 5 minutes and strain out the herbs.
Cranberry Orange Ice Tea
2 cups boiling water
6 cranberry herb tea bags
1/4 cup lemon juice
9 packets (or 1 tablespoon bulk) Sweet N Low granulated sugar substitute
2-1/2 cups cold water
1-1/2 cups orange juice
In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
Stir in the lemon juice and Sweet N Low until the Sweet N Low dissolves. Mix in the cold water and orange juice. Refrigerate until well chilled.
Pour over ice in tall glasses. Makes 6 cups.
1 tbs chamomile, 1 tbs damiana leaves, 1 tbs lemongrass, 1 tbs spearmint leaves, 1/4 tbs jasmine flowers, 1/4 tbs orange peel, grated
Combine herbs in two cups of water, and simmer for 15 minutes. Strain out herbs and serve hot.
English Rose tea
1/2 cup dried red rose petals
2 tablespoons dried lemon balm
1 tablespoon dried rosemary
Mix well. Use 1 teaspoon for each cup.
To 1 teaspoon of ginger add 1 cup boiling water. Steep 5 minutes.
Happy Days tea
1 part borage leaves
1 part calendula blossoms
1 part nettle leaves
1 part oat straw
1 part basil leaves
Blend all herbs in a pot and cover with boiling water. Stir well, cover, and steep 15 to 20 minutes.
5 cups boiled water
10 Herbal tea bags (your choice)
1 cup Sugar
16 cups Cold water
tray of ice cubes with a raspberry in each cube
Boil 5 cups of water. Add 10 herbal tea bags allowing to steep for 5-7 minutes. Remove tea bags and add sugar. Place herbal tea into a larger jug add remaining 16 cups of cold water. This makes one gallon of herbal tea.
Hibiscus Lime Tea
6 c. water
4 oz. dried Hibiscus flowers
1/2 c. fresh lime juice
sugar sweeten to taste
Bring water to a boil. Remove from heat. Add hibiscus blossoms and allow to steep, covered.
When cool, add sugar to taste, and lime juice. Mix and chill for a refreshing tea!
2 cups water
6 sprigs of lavendar spikes
juice of 3 lemons (1/2 cup)
1 quart of water
1/2 cup sugar
additional Lavendar sprigs for garnish
Bring 2 cups of water to boil. Add 6 sprigs of lavendar, cover pan, and let steep over a low heat for 30 minutes. Strain and reserve the liquid. Squeeze the lemons and strain out the seeds. To the quart of water add 1/2 cup Lavendar tea, the lemon juice and 1/2 cup of sugar, stirring well to dissolve. Chill and serve over ice, add Lavendar sprigs as garnishment.
Lavender Verbena Herbal Tea
1 cup lemon verbena leaves 3 tbsp lavender blossoms
Mix the verbena and lavender leaves and store in an air-tight container. Mix again before each use. Steep 1 tsp of blend to 1 cup of boiling water and steep for 5 minutes. Stain and serve
Lemon Balm Honey Surprise
1/2 cup fresh Lemon Balm leaves
honey to taste
Bring water to a roaring boil. Pour over Lemon Balm leaves in a large plastic bowl.
Let cool, strain out leaves then pour into your favorite pitcher
Add honey to taste
Refrigerate and serve in glasses with ice cubes and a sprig of fresh lemon balm for decoration.
Orange Mint Nectar
1/2 cup fresh mint leaves
1 cup orange juice
sugar or honey to taste
Bring water to a roaring boil. Pour over Mint leaves in a large plastic bowl. Let steep until cool. (15-20) minutes.
Strain out leaves and pour into your favorite pitcher, mix in the orange juice and add sugar or honey to taste.
Refrigerate and serve in tall glasses with ice cubes and an orange zest or mint leaf as decoration.
To 1 teaspoon of peppermint add 1/2 cup of boiling water. Steep 10 minutes.
Raspberry Honey iced tea
2 cups tea
2 cups raspberry juice
1/4 cup honey
Mix ingredients, and whisk until honey is dissolved. Serve cold over ice. You can substitute cranberry juice, instead of raspberry for a different taste.
Rose Petal tea
2 cups freshly picked petals of dark red roses
1 liter water
Place washed petals in a teapot. Pour in the boiling water, cover and leave the tea to brew for 10 minutes. Serve this tea hot or iced, with honey to enhance the delicate taste.
Rose Verbena tea
1/2 lb Good black or Chinese green tea
2 Level teacups dried rose petals or buds
1 Heaped teacup lemon verbena (more if you want a stronger lemon taste)
Mix together in a large bowl with your hands. Pack in tins or jars with air-tight lids and use 1 heaped tablespoon per pot.
1/2 oz fresh sage leaves
1 oz fine sugar
1/4 oz grated lemon rind
Juice from one lemon
1 quart water, boiling
Keep water at a simmer, and add the rest of the ingredients. Steep for 30 minutes. Strain out the herbs and serve hot or iced.
Vitamin C Tea
4 Teaspoons Crushed Rose Hips
4 teaspoons Hibiscus Flower
1 teaspoon Dried Orange Peel
4 Teaspoons Red Clover Flower
Mix well and divide into two quart jars. Pour over boiling water. Allow to steep covered for 30 minutes. Strain out plant matter (optional, I strain as I pour.) Drink throughout the day. Makes two quarts and it good for 48 hours.
2 to 3 tsp. violet leaves
Pour boiling water over violet leaves. Steep five minutes.
Return to Herbal Grimoire