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Tisanes - Herb and Flower Drinks |
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Written by Tania
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Any unsprayed edible flower or herb can be used in tisanes, or herbal
teas or infusions, but some are more flavorful than others. Herbs and
flowers commonly used in this way include bergamot and chamomile
flowers; caraway leaves (caraway seeds give a stronger tea); dill
leaves; elderflowers; fennel leaves, flowers and seeds; hawthorn and
hibiscus flowers; lemon balm; lemongrass; lemon verbena; lime flower;
mint (all varieties); rose petals or hips; and rosemary.
In addition, you can use angelica leaves (diabetics should be aware of
their sugar content) and raspberry leaf (said to help with labor
pains). Sage makes a refreshing tea, but it should not be drunk
regularly for more than a week or two at a time, as the plant's
antiseptic properties can cause potentially toxic effects. Thyme is
also good as a tisane, but it is advised not to drink thyme tea during
pregnancy.
Tisanes can be made with either a single herb or flower, or a mixture
of several, with spices added, as in the recipe below. Whichever method
you choose, they make a pleasant, caffeine-free alternative to tea and
coffee. All tisanes should be drunk without milk and may be sweetened
with honey or sugar if desired.
Dill tisane
Serves 3-4
Preparation time: 8-10 minutes
2 teaspoons fresh chopped dill
4 green cardamom pods, lightly crushed
Quarter teaspoon fresh chopped mint
1 thin slice fresh ginger
600 ml (1 pint) boiling water
To serve: thin slices of lemon
1. Warm the teapot in a little very hot water, then leave for a minute
or two and discard the water.
2. Put the herbs and spices into the pot and pour on the boiling water.
Leave to infuse for about 5 minutes.
3. Strain into cups and serve with a thin slice of lemon in each.
Variation
For a fruitier drink, add some grated zest of an unwaxed
orange.
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