Feverfew Tea

feverfew

I love the common name of many herbs and plants used in traditional medicines, and feverfew is no exception. We have masses of fewerfew cropping up all over the place at The Smallest Smallholding but it’s only recently that I’ve begun to properly look into its medicinal qualities.

Feverfew can be used as a tea to soothe nerves and hinder migraines, and as a tincture (herbal extract) for insect bites and itches. Although I don’t suffer from migraines, I am prone to bouts of “nerves” and anxiety, so I thought I might as well try to make a quick and easy feverfew tea.

Firstly, I had to cut a bunch of feverfew and dry the stems and flowers for a few weeks. This should provide a plentiful supply of dried “herbs” for the tea.

Once the feverfew has dried, all it takes is just a pint of boiling water poured over 1oz of dried feverfew to make the tea. Half a cup is the recommended amount, and like chamomile tea, drink several times a day if your nerves are getting the better of you!

Disclaimer: Feverfew tea and tinctures are not recommended for pregnant or nursing mothers, children under two years old and those sensitive to sensitive to plants of the Ragweed family, or allergic to pyrethrins.

Comments

  1. Thought you and you readers might be interested in our latest volume of The Culinary Library, ‘Edible Flowers & leaves” as one of our recent competition winners was from the UK!
    http://www.theculinarylibrary.com/2014/05/winner-of-the-book-competition/
    now available on Amazon and selected US bookshops.

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