From Michael Isted’s book: ‘The Herball’s Guide to Botanical Drinks‘, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive. ‘A simple amalgamation of some of my favourite cleansing herbs in a delicious herbal tea that can be enjoyed throughout the year’, says Michael. ‘This infusion is particularly delicious in the morning, but can be prepared in a large batch and heated up as and when required.’ Published by Jacqui Small.
Makes 1 tea caddy, or enough for about 20 teapots
100g (3½ oz) dried calendula flowers
75g (2¾ oz) dried nettle leaf
50g (1¾ oz) dried cleavers
50g (1¾ oz) dried horsetail
50g (1¾ oz) dried red clover
25g (1 oz) dried fennel seed
50g (1¾ oz) dried burdock root
1. Weigh out all the dried herbs and mix together in a large bowl. Decant into an airtight container and seal. As with all dried herbs, this mixture will keep for 1 year in the sealed container.
2. Measure out 3–4 tsp of the herb mixture into a teapot, just cover the herbs with freshly boiled water and leave for 30 seconds to allow them to ‘bloom’, then top up with more just-boiled water and place the lid on the pot. Allow to infuse for at least 5 minutes, then pour through a tea strainer into cups and enjoy.
You can buy the cleansing herbs in this recipe at good quality health food shops.
You can buy The Herball’s Guide to Botanical Drinks at the Quarto online shop or on Amazon – see the link below.
More recipes from The Herball’s Guide to Botanical Drinks
The Herball’s Guide to Botanical Drinks: Spring Tonic
The Herball’s Guide to Botanical Drinks: Barley Water