Foraged teas
- Thread starter punkrockcaveman
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Apparently Myrica gale was used to spice up beer and other things for some while, so it might not be acutely toxic except when having too much, the story goes that Vikings used it before battle to go berserk better. 
Reading up about it a bit and it seems it was used (and still is by a few quirky brewers) as a hop substitute, many are saying it is quite potent stuff though advocating to go easy on the amount used. I think I used around 10 dried leaves in a standard tea mug, felt like I could have gone more, but fresh might be more potent.
Gorse flower tea, lovely sweet brew, was expecting more coconut flavour but it is there, I'll try and dry some for the next brew methinks.
You can make nettle & dandelion infusion all year round, but spring/early summer I find best.
I'm loving the idea of gorse flower tea - will definitely give that a go.
I'm a big advocate of nettles, and regularly have a mug of nettle tea. But I've never thought of combining it with dandelion. I'll certainly give that a go as well.
Looking forward to trying both.
I'm a big advocate of nettles, and regularly have a mug of nettle tea. But I've never thought of combining it with dandelion. I'll certainly give that a go as well.
Looking forward to trying both.
I tried making tea from dried rosehips today, very mild flavour can't say I was that impressed. I'll try steeping for over 10 mins next time and dosing up a little- I used probably 12 hips for around a 5 min steep.
I managed to forage a load of gorse flowers so im going to try and dry them out for tea. I'll report back with results!
Had another crack at the rosehip tea, used around 20 hips and still not a lot of flavour, they hardly rehydrate in the brew even after 15 mins or so. One website said to use 5 hips per cup. Can't say I recommend it.
Maybe fresh whole hips will work better?
I also tried dehydrated gorse flower and pine needle tea, which is a winner. Coconut and piney citrus!
Maybe fresh whole hips will work better?
I also tried dehydrated gorse flower and pine needle tea, which is a winner. Coconut and piney citrus!
Tea from fresh bramble shoots is excellent 
really reminds me of green tea. Nice astringency to it.
really reminds me of green tea. Nice astringency to it.
What temperature water do you use for this?Tea from fresh bramble shoots is excellent
No shortage of bramble shoots in this garden...
Probably around 95C- about 30 seconds after boilWhat temperature water do you use for this?
No shortage of bramble shoots in this garden...
Too early yet here but several people go to considerable trouble to harvest wild raspberry shoot tips to dry for tea. I am no fan of any tea but for a hot drink, it's OK.
We have forest understories of Vaccinium sp. blueberries, one place as far as you can see and knee deep. Never tried those.
I grow grapes (Vitus riparia var. 'Valiant'. Like any other grapes, the leaves taste like the fruit. Something to try.
We have forest understories of Vaccinium sp. blueberries, one place as far as you can see and knee deep. Never tried those.
I grow grapes (Vitus riparia var. 'Valiant'. Like any other grapes, the leaves taste like the fruit. Something to try.
Raspberry tea tonight- good flavour similar to bramble but not quite as nice IMO, didn't have as nice astringency to it and a little bit more vegetal.
1st go at nettle tea yesterday- makes for a very palatable brew, not bitter, doesn't have that pea pod taste, but holds its own. A solid brew.
I was listening to Paul Kirtley talk to the bloke who wrote the forgoer's handbook and both of them were saying to check everything to make sure you are listening to the most up to date information about if something is poisonous or toxic.Apparently Myrica gale was used to spice up beer and other things for some while, so it might not be acutely toxic except when having too much, the story goes that Vikings used it before battle to go berserk better.
There is apprently a big problem with people looking at old books and taking them as gospel when modern science has gone wait a minute these contain something toxic.
Whereas the advice is sound, modern chemical analysis has identified ‘toxins’ in many common foodstuffs; volume of consumption is the thing to watch.
There are many things we consume every day that have the capacity to make you ill
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