How to make Spicebush Tea
6-8 Servings
Prep Time: 5 minutes
Cook Time: 15
Total Time: 20 minutes
Adapted from Shane Gibson, the Environmental Education Director of Sycamore Land Trust
Native to the eastern part of North America, Spicebush (or commonly called Appalachian allspice) has been used for centuries by the Iroquois and Ojibwa tribes as both a seasoning and for its medicinal benefits. As a tea, spicebush has traditionally been used to relieve cold symptoms, reduce fever, and treat indigestion among other ailments.
Spicebush is often compared to cinnamon, clove or bay leave in flavor. It is citrusy, peppery and warm which makes for an ideal cold weather tea.
Ingredients
2-6 spicebush twigs harvested in late winter (the female shrubs produce berries that become ripe in late summer/early fall (pictured). These can also be used as a tea, but for this recipe we are using what is in season
1/2 - 1 gallon of fresh water
Raw honey, maple syrup or milk of choice (optional)
Instructions
Heat up water in a pot and bring to a boil. Once boiling, remove the water from heat source and set aside.
Break up your spicebush twigs into small pieces (anywhere from 1/2 - 1 inch size is fine)
Add the small spicebush pieces to the hot water and let steep for anywhere from 10 minutes to an hour or more (a longer steep will yield a stronger flavor and more potent medicinal properties)
Strain twigs from the hot water, add milk, honey or consume without add-ins and enjoy!
