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Squaw Tea Recipe
|Wild mint||1 Pound (Stems Included)|
|Wild rose hips||2 Cup (32 tbs)|
|Red clover blossoms||4 Cup (64 tbs)|
|Huckleberry leaves||2 Cup (32 tbs)|
|Wild violet leaves||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1774 Calories from Fat 185
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 224.3 mg9.3%
Total Carbohydrates 356 g118.8%
Dietary Fiber 224 g896%
Sugars 43.2 g
Protein 91 g182%
Vitamin A 3586.7% Vitamin C 3759.6%
Calcium 399% Iron 281.2%
*Based on a 2000 Calorie diet
Split rose hips and remove seeds.
Cut hips into small pieces, then spread onto a fine screen along with clover, huckleberry and violet leaves.
Allow to dry in warm place.
When herbs are completely dry, crumble between the palms of your hands until all is the consistency of tea.
Store in a tightly covered jar.
To brew, allow 1 to 1 1/2 tsp.per cup.
Place herbs into a tea ball and pour boiling water over.
Allow to brew to desired strength.