By Dr. Kathleen Regan, ND
Chrysanthemum tea is traditionally steeped in hot water with the addition of sugar and sometimes with the addition of goji berries. This tea can be used to ‘cool’ summer heat amongst other healing properties. In Traditional Chinese Medicine it is also believed to clear the liver and the eyes.
With this recipe, I have included chamomile and mint to add to the cooling benefits of the chrysanthemum. I have also recommended maple syrup or Manuka honey instead of rock sugar or cane sugar as they are higher in nutrient density, health benefits and lower in glycemic index. This tea is best mixed in a large dry batch of loose herbs then made one pot at a time.
- 2 cups dry chrysanthemum flowers
- 1 cup dry chamomile flower
- 1 cup dry mint leaves
- ½ cup dry goji berries
- Optional: maple syrup or Manuka honey
- Premix the above ingredients into a large glass container. Make sure there is a seal on the container for freshness. Chrysanthemum is a herb that can go bad and I don’t recommend keeping a batch longer then 3 months.
- Add 1 tablespoon of this mixture per cup of boiling water. Let sit for 5 minutes and then strain.
- Add 1 teaspoon of maple syrup or honey per mug.
- Continue to refill pot with fresh hot water as the weaker tea can still be of benefit.