Herb and Spiced Beverages

• Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the West Virginia University Extension Service It’s free and available for you to copy. 

It’s in pdf format

http://www.wvu.edu/~exten/infores/pubs/fypubs/wl107.pdf

Leaf Teas (Hot or Iced)

• (bay leaves, mint leaves, thyme leaves, rosemary leaves, parsley, marjoram leaves, sage leaves, or savory leaves)
• Steep herbal blends with hot water for about 3 minutes.
• For stronger herbs use 2 tsp. fresh herb or 1 tsp. dried herb for 5 to 6 ounces of water.
• These amounts can be doubled if mild herbs are used.

Root and Seed Teas

• (ginger, cinnamon, or anise seed)
• Boil root or seed teas for 15 to 20 minutes.