A flavorful after-meal tea to aid and stimulate digestion.
Source: Body+Soul, April/May 2005
- 3 1/2 oz. peppermint
- 3 1/2 oz. chamomile
- 1 oz. licorice
- 1 oz. orange peel
- 1/2 oz. ginger
- 1/2 oz. cinnamon
To make blend: Combine dried herbs; mix well. Store in tightly sealed glass jar. (Dried blend will keep for up to a year.)
To make 1 quart tea: Pour 1 quart boiling water over 8 teaspoons blend in teapot or mason jar; cover. Steep for 15 to 20 minutes. Strain and discard herbs. Sweeten with honey if desired. Drink 1 cup as needed.
This recipe calls for dried herbs (not powdered dried herbs), and requires these basic tools of the trade: a kitchen scale; a fine mesh strainer; large glass jars with an airtight seal; a teapot with lid, or mason jar.