Squaw Tea Recipe
Ingredients
| 1 lb. fresh wild mint, stems included | ||
| Rose | 2 Cup (16 tbs) | |
| 4 cups red clover blossoms | ||
| 2 cups huckleberry leaves | ||
| 2 cups wild violet leaves | ||
Directions
Hang mint bundle in dry, airy spot until dry.
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.
Mix well.
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.
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.
Mix well.
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.
Chef
