By Donna Easto, C.H., H.C., M.H., Certified Herbal Educator

Rose Hips And Berries

(A vitamin C boost in the morning)

• 1 tbsp dried rose hips (crushed)
• 1 tbsp dried berries (strawberries, blueberries, bilberries)
• 8 oz. fresh boiling water.

Steep covered for 5 minutes minimum, remove the herbs and berries and enjoy.  Sweeten with local honey if desired.

Strawberry And Lemon

(Refreshing for mid-morning)

• 1 tbsp dried strawberries
• 1 tbsp lemon balm leaves (bruised)
• 8-16 oz fresh boiling water

Steep covered for 5 minutes minimum, remove the herbs and berries.  Try before sweetening, it’s great as is.

Linden Leaf Tea

(Curl up with your favourite book and a cup of this traditional tea)

• 1 tsp lemon balm leaves
• 1 tsp linden leaf
• 1 tsp chamomile flowers
• 8 oz fresh boiling water. 

Steep covered for 5 minutes minimum, remove the herbs, sweeten if desired.

Bright Beet/Apple Juice

(Great tasting and good for you)

• 2 B.C. gala apples
• ½ beet
• ½ organic lemon (with peel)

Cut the apples and beet into pieces and juice together with the lemon and peel.

Serve in a beautiful glass, run lemon around the rim and garnish with a wedge of lemon.

Spiced Cold Brew Coffee

(From Alchemy of Herbs, Rosalee de la Foret)

• 1 cup coarsely ground coffee beans (caffeine)
• ½ tsp cinnamon powder
• ¼ tsp cardamom powder
• cream (optional)
• honey or sugar to taste (optional)

Place coffee and spices in a 1-quart jar.  Fill with water and stir well.  Seal and put in the fridge for 12 hours. Strain off coffee and spices through a coffee filter or several layers of cheesecloth.  This creates a cold coffee concentrate that will last up to a week in the fridge.

To use mix 1 part of the coffee concentrate with 2 parts of liquid (e.g. ½ cup of water to ¼ cup of concentrate).  Rosalee suggests ¼ cup water, ¼ cup concentrate, ¼ cup cream. If desired, add sweeteners and ice before serving. 

Black Rose Tea Blend

• 1 part organic rose petals
• 3 parts organic black tea, I suggest Darjeeling, Keemun, or Assam (caffeine)

Place 1 tsp of the loose tea in an infuser, steep covered in 8 oz. fresh boiling water for 3 minutes.  Add cream or sweetener if desired.  Serve with lavender flower biscuits or gingerbread for a Victorian   afternoon tea.