Cathy Isom has a bit if information for you about some wild plants that make the best teas. That’s coming up on This Land of Ours.
There’s an abundance of wild plants that make great teas. And you probably don’t even realize that these plants are simple to identify, familiar, and easy to find. Such as the leaves of wild raspberries and blackberries.
Strawberries also occur in the wild. They have one lookalike, the “false” strawberry, which is edible but virtually tasteless. These two can be differentiated by the shape and placement of the berry, as well as blooms: wild strawberries have white flowers, mock strawberries have yellow. Strawberry leaves make tasty tea that has plenty of medicinal value.
Mint plants have unique square stalks with leaves that sit in opposite pairs, and many—particularly those we’d use—are very aromatic. If it’s got a square stalk and smells minty, then you’ve likely got some good tea.
Stinging nettle, though painful to come into contact with, is actually full of nutrition and flavor. They have an earthy taste, reminiscent of spinach, and combined with some sweetener and lemon, the tea is great.
And, wild rose. They are actually best foraged in the late autumn and early winter. Rose hips make great tea and jam.
Of course it’s always a good idea to check with several sources before consuming any wild food.
I’m Cathy Isom…
Background image: Wild Raspberry