Meadowsweet tea recipe

meadowsweet tea recipe

A little information about what makes meadowsweet tea special.

meadowsweet tea recipe

Meadowsweet or mead wort, is a perennial herb in the family Rosaceae that grows in damp meadows. It is native throughout most of Europe and Western Asia and the North Eastern United States. The whole herb possesses a pleasant taste and flavor, the green parts having a similar aromatic character to the flowers, leading to the use of the plant as a strewing herb,[a favorite of Queen Elizabeth the 1st} strewn on floors to give the rooms a pleasant aroma, and its use to flavor wine, beer, and many vinegars. The flowers can be added to stewed fruit and jams, giving them a subtle almond flavor. It has many medicinal properties. The whole plant is a traditional remedy for an acidic stomach, and the fresh root is often used in infinitesimal quantities in homeopathic preparations. Dried, the flowers are used in potpourri.

Meadowsweet is not just a smell good herb, this plant contains the chemicals used to make aspirin, a small section of root, when peeled and crushed smells like Germolene, and when chewed is a good natural remedy for relieving headaches. In 1897, Felix Hoffmann created a synthetically altered version of salicin, derived from the species, which caused less digestive upset than pure salicylic acid. The new drug, formally acetylsalicylic acid, was named aspirin by Hoffman’s employer Bayer AG.  In Colonial times, meadowsweet was used as an anti-inflammatory to reduce the symptoms of arthritis and rheumatism.

Meadowsweet Tea Recipe

Steep one teaspoon of dried leaves, or two teaspoons of fresh, in one cup of boiling water. Steep for 10-15 minutes. Add  sweetener of your choice.

A tea can be prepared from Meadowsweet by steeping 2 tablespoons dried herb in 2 cups off boiling water for 10 minutes. add sweetener of your choice.

FYI: if you are allergic to aspirin do not take meadowsweet internally.