This tea is refreshing on any warm day or after exertion in the garden. It is equally pleasant hot or cold.
- 2 tsp hibiscus flowers
- grated peel of ½ a lemon (optional)
- grated peel of ½ a lime (optional)
This blend is for one person and is intended to have half a pint of boiling water poured over it. Allow the infusion to stand for 10 minutes before straining and do not stir, as this bruises the plants. Obviously, you can adjust the amount of water or standing time to your own taste. If you prefer your tea sweet, add a little honey, not sugar, to the strained infusion.
You can eat the seeds of yellow pond lily (Nuphar lutea) also called spatterdock, yellow water-lily, or cow lily. Here’s a recipe from Janice Schofield, an Alaskan herbalist:
Pop 1/4 cup of seeds in 2 tablespoons of oil and flavor with butter, nutritional yeast and whatever else you fancy. The Assiniboin and Micmac peoples ate them: fried in bear fat.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoons salt
- ¼ cup butter
- 2 tablespoons calendula petals, finely chopped
- ¾ cup milk
- 2 tablespoons butter
Preheat oven to 450 F. Mix dry ingredients together in a bowl. Cut in butter and Calendula petals with a pastry knife until the mixture is mealy in texture. Quickly stir in the milk. Turn out onto a floured board. Shape and kneed (as little as possible) into an oblong shape about 1-½ Inches thick.
Place on a heavy cookie sheet (or use one cookie sheet atop another). With a sharp knife, cut dough into 2-inch squares. Dot each biscuit with butter. Bake for 10 to 12 minutes or until lightly browned. Serves 6 to 8.
From: Grandmas Wisdom
Here’s how to make it:
- Pick as many hawthorn flowers as you can, along with the leaves around them.
- Drink them fresh or dry them in the sun and store.
- Put some into a large cup of boiling water and leave to stew for 20 minutes.
- Strain and add 1 teaspoon honey to the liquid.
Found at River Cottage
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