Spicebush Tea Recipe #114653
This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size.
by Bone Man
35 min | 10 min prep
2 1/2 quarts
- 8 ounces spicebush twigs (4"-6" long)
- 2 tablespoons honey
- 2 1/2 quarts water
- Gather the spicebush twigs, stripping off any leaves.
- Break the twigs into 4"-6" lengths.
- Place twigs in a three-quart pan and add the water.
- Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.
- Strain the tea into a gallon jar, using a colander.
- Add the honey and stir.
- (Sometimes I use plain sugar or sorghum molasses, depending on what is in my cabinet).
- Serve hot.
- You can store it in the refrigerator and microwave it as you use it.
- It will keep for at least a week.
- TIP: 8 ounces of twigs will pretty much fill a three-quart pan.
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