If you have not prepared dry medicinal herbs for winter use in the summer, do not worry. Even in the most severe frost there is something to replace them with. Tea drinks in winter can be prepared from branches of various trees and shrubs. True, they brew much longer than tea from herbs.
Tea drinks from branches of trees and shrubs, black currants, cherries, plums, rose hips, raspberries, aronia, apple trees, useful and healing properties.
It is best to boil thin branches for 10-15 minutes to make such a tea drink, and then leave to insist for the night. Before use, strain the infusion, warm, but no longer boil and serve as tea with sugar or honey.
For brewing, you can use the most unexpected and quite familiar plants. For tea, young thin branches are taken, from some plants directly with preserved leaves. Tea drinks from tree branches and bushes cannot be boiled in a transparent bowl. In the light, all coloring substances decompose, and the broth has neither color nor, most importantly, taste.
Black currant tea drink.
Tea drinks from twigs with blackcurrant buds are classic, it smells the same as tea from its leaves. Boiling it for a long time is not necessary. This is one of the few branch teas that you can simply brew and drink normally right away..
Tea drink made from cherry branches.
Cherry tea can be drunk immediately after boiling, but for a good color and taste it is better to let it stand for longer. Well-brewed tea acquires a beautiful, reddish-brown color and a light almond flavor. This is one of the tastiest teas..
Tea drink from plum branches.
Tea drinks from plum branches are very similar to cherry, but somewhat less aromatic and slightly lighter. For these teas, it is enough to take five to eight branches with a length of about 20 cm per 1 liter of water.
Plum and cherry tea drinks are not only tasty, but also healthy. They have a mild sedative effect and improve lung function. These tea drinks should not be made stronger. Firstly, they will be tasteless. Secondly, in a horse dose can cause poisoning, the same as the nucleoli of bitter apricot.
And in those and others in small quantities contains hydrocyanic acid. It is she who gives the characteristic taste and smell to such familiar confectionery products as almond cakes and cookies. They specially add two or three bitter nucleoli, which are toxic in large doses, to a glass or two of safe, but almost no smelling sweet almonds, and it does not cause any consequences in such a dose.
The same is with the branches of cherries, plums, and thorns. Moreover, bitter water is used in medicine as a respiratory stimulant. On this occasion, the medieval scientist Paracelsus said that poison and medicine differ only in dose.
Tea drinks from rosehip branches.
From the same family of rosaceae, tea leaves are suitable for young, greenish rosehip branches. A wrinkled rosehip gives a tea leaves that tastes like compote, but the infusion is rather pale. But the sparkling rosehip colors tea in a beautiful pinkish-beige color, but it smells a little weaker.
His infusion is used for malaria, as a diuretic and fixing. Both of these teas need to be very carefully filtered, since these types of rose hips have numerous thin spines, which are the formation of the skin of shoots and easily break off when boiled.
Tea drinks from the tops of raspberry shoots.
Delicious tea drinks are obtained from the tops of raspberry shoots. If you did not cut them in September, it is quite possible to do this in the winter, combining business with pleasure. The tops of raspberries usually do not have time to lignify before winter and freeze right with the leaves. In the spring, they will die anyway, therefore, cutting them now, we do not harm the plant.
If tea leaves made from raspberries, harvested in summer and dried without fermentation, although healthy, have no taste, no smell, no color, then tea from the tips of the branches after infusion turns out to be dark, aromatic and with a clear fruity taste. A similar tea is obtained from blackberries, but it is yellow-green in color and gives a strong precipitate. From ordinary mountain ash, although it also belongs to the Rosaceae family, tea drinks are not obtained. They have a strong bad smell and taste..
Tea drinks from branches of chokeberry.
Chokeberry, or chokeberry, gives a dark red-brown infusion with a faint smell of bitter almonds. Like cherries, it turns out to be much tastier after prolonged infusion. Particularly pleasant is the infusion of chokeberry branches with rose hips and sugar. It can be served cold as a compote, and the rosehip can be taken in half in comparison with ordinary rosehip tea.
Branches – six – eight pieces of 20 cm per 1-1.5 liters. Of course, before using the branches, you need to wash and cut them into 3-5 cm long pieces. This will facilitate the transition of flavoring and coloring substances into the solution.
Tea drinks from apple branches.
Delicious tea drinks are obtained from twigs of apple trees, but they need to be washed very carefully. The branches of all fruit trees can be painlessly harvested from those shoots and branches that still need to be removed during spring pruning. Apple tea is light, but pleasant in taste. But the taste of this tea depends on the variety of apple trees. For example, tea from Chinese branches turns out to be bitter and tasteless, although darker than from saffron pepin branches.
It is interesting to compare the taste of tea from the branches of apple trees of different varieties, it will differ. For example, shtrafling bitter, almost like a Chinese woman, and Antonovka gives a tasty, but very light broth. Differ in taste and color and decoctions of branches of different varieties of plums. So here you have a rich field for experiments.
The beneficial and healing effects of tea drinks from tree branches and shrubs.
Many tea drinks from branches have not only a pleasant taste, but also a certain therapeutic effect. So, the already mentioned tea from the branches of blackcurrant has an antirheumatic effect, is useful for headaches and kidney diseases. The infusion of branches of red currant in folk medicine is prescribed for rheumatism.
Many authors report that tea from sea buckthorn branches is slightly less useful than its fruits, except, of course, the presence of fat-soluble vitamins A and E. However, this tea is extremely tasteless. It has a beautiful color, similar to the color of real tea, and a strong flavor, reminiscent of raw potato juice.
Those who still want to use tea from sea buckthorn branches as a restorative tool, it is better to somehow mask its taste, adding any odorous grass, at least mint. This will not only improve the taste, but also enhance the effect of tea.
The infusion of bird cherry branches in folk medicine is prescribed for dermatoses, as a diuretic, diaphoretic, with joint and muscle rheumatism. Fresh infusion, immediately after boiling pinkish, when insisted, it turns brown. The infusion has a very strong almond taste and smell. Sugar syrup prepared on such an infusion can be used to impregnate a biscuit cake, to which it gives an almond flavor. With prolonged infusion, bird cherry infusion acquires a taste of a piece of wood, but it is easily masked by a piece of sugar.
Useful and healing effect of tea drinks from rosehip branches.
Tea from dog rosehip branches is prescribed in folk medicine for diarrhea, enteritis, and rheumatism. Use it as an anesthetic for pain in the stomach. On this dogrose there are always a lot of dry branches, which in winter are not very different from living ones. Pay attention to the place of the cut, it should be white, and the bark is greenish. If the cut is yellowish – the branch is dry and unsuitable for tea.
Unfortunately, dog rosehip shoot tea is completely tasteless. Therefore, you can take twigs directly with frozen fruits, which often persist until spring, and brew all together. It will turn out both tastier and healthier.
For tea brewing, Daurian rosehip is more suitable, which in winter is well different from all other species with its bright red branches. Under each kidney there are two thin, slightly curved spines on them. When boiling, twigs of Daurian wild rose give a pinkish-brown broth, which even smells a bit like wild rose, especially after insisting. As with the previous species, you can take branches with fruits from the Daurian rosehip.
Pinkish-brown branches of May (formerly cinnamon) rosehips with rare spines are also used in folk medicine. They have an astringent effect, are prescribed for diarrhea, colitis. In addition, they are used for rheumatism and radiculitis. It is interesting that very young branches of this dogrose in May-June, while they are very soft, you can eat. Boil them and serve as a side dish or boil green cabbage from them.
Tea drinks from lemongrass branches.
Tea from the branches of lemongrass is classic, it is better to take them from the middle of the bush, where they still do not bear fruit in the dark. Tea drinks from lemongrass branches have a stimulating effect, they can not be drunk at night. This tea is useful as a general tonic, during flu epidemics and for colds as a prophylactic..
Tea from the leaves of lemongrass has the same effect. Moreover, so that the plant does not suffer from the harvest, you can use already falling autumn leaves. They are dried and brewed in the winter like tea. Tea from the leaves of lemongrass is light, but with a pleasant lemon smell. It is better for small children not to give it or to give it very little by adding leaves to compote or regular tea as a restorative. Like adults, you should not give lemongrass at night. Schisandra is stronger in spring, this is the best time to take it.
Tea drinks from twigs.
Good tea is obtained from the branches of the irgi. It looks like pear tea, but it does not have a bright red, but a brown-pink color and smells weaker than a pear. There are a lot of tannins in the irga, it can be used as an astringent. But the tea because of them is bitter. They fall out of a cold broth with a thick precipitate that can be drained, and warm pure tea.
Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.