Spicebush Tea
"This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size."
- Ready In:
- 35mins
- Ingredients:
- 3
- Yields:
-
2 1/2 quarts
ingredients
directions
- Gather the spicebush twigs, stripping off any leaves.
- Break the twigs into 4"-6" lengths.
- Place twigs in a three-quart pan and add the water.
- Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.
- Strain the tea into a gallon jar, using a colander.
- Add the honey and stir.
- (Sometimes I use plain sugar or sorghum molasses, depending on what is in my cabinet).
- Serve hot.
- You can store it in the refrigerator and microwave it as you use it.
- It will keep for at least a week.
- TIP: 8 ounces of twigs will pretty much fill a three-quart pan.
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Reviews
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thanks for posting this ive read about it but didnt know how to make it thanks dee
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
