Wednesday, April 11, 2012

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

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.

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