Wildcraft Infusion: Calming Red Clover, Lavender, Lemon
Over the summer I collected all kinds of “weeds” for use throughout the year. Among them were red clover and lavender.
After removing any parts I didn’t want, I laid it all on a (I used a large screen I keep aside just for drying, washed and dried like one of the dishes!) window screen and let everything dry in the sun.
In this case I kept only the flowers from my red clovers and the leaves and flowers of the lavender. The clover greens are edible, but not to my taste. Boiling them before drying them is said to remove the bitter flavor. I may try that this year and let you know how it goes!
When Kevin brought home a jar of local Clover Honey, it set me to thinking about those clovers, so I made an infusion.
It is mild, light, and earthy with a lightly sweetened taste behind it. The delicate flavors make a refreshing drink and would be perfect with ice cubes and a sprig of mint on a hot summer day (hurry up Summer!).
Calming Red Clover Infusion:
Bring water to a boil.
Warm a 1 quart mason jar under hot running water.
Add all dry ingredients to the jar.
Pour boiling water over dried ingredients.
Stir in honey and top with lemon slice.
Place lid on jar and leave to steep.
For hot tea: Let it steep for 15 minutes, strain using fine mesh sieve and serve. Alternatively, prepare using a teapot with an infuser.
To reheat: heat slowly until just hot enough. Excessive heat will destroy many of the beneficial nutrients and enzymes.
For a cold infusion: Leave covered on counter for 4 – 8 hours. Strain using fine mesh sieve and serve.
Store in fridge.
You end up with this beautiful pink lemonade/tea kind of a beverage! This would make such a pretty drink to serve at a get together (if your friends aren’t afraid of wildcrafting;)).
The smell is wonderful! When this is infusing, you’ll notice it starts off by turning an icky brown color. That is what the lemon is for (other than the taste and health benefits:)). The acid in the lemon will turn the water a lovely pink color.
No dosing necessary, enjoy as often as you like (read safety precautions below).
If you’ve never tried an ingredient, start slowly. These ingredients have been used as potent medicines for thousands of years for a reason.
Pregnant or nursing women, or anyone using blood thinners, should not consume red clover.
If you’re harvesting your own supplies, be certain of identification of wild plants. If you have ANY doubt, don’t use it. Better safe than sorry!
Never harvest weeds that have been sprayed with chemicals, and avoid roadside plants as they absorb exhaust, oils and other toxins from their environment.
Only consume plants you are sure were grown as food, and can be certain they were not treated chemically in any way.
Use foraged weeds fresh, or dry them promptly. Store in a dark dry place to avoid molds.
A mold that affects red clover converts coumadin to dicoumarol, which is highly toxic and could be fatal.
White Clover should ONLY be ingested within ONE HOUR of picking, or 6 MONTHS after drying. White clover produces cyanide within that time, which is of course a poison.
Lavender can induce strong allergic reactions in some people. Introduce slowly.
Now, that’s enough to send anyone running I’m sure LOL; however, I believe it is best to be informed!
Most people can safely consume all of these ingredients freely and derive many potent health benefits.
There are many health benefits to taking clover tea; it can be used as a mild sedative, as a general skin wash as well as for bites and sores, and is used to fight cancer. It purifies the blood, and helps alleviate symptoms of menopause, and more. It is packed with nutrients, enzymes, and minerals.
Read More Here
Lavender works to relieve anxiety and stress, combined with the sedative effect of clover it gives this drink a mild calming effect.
Read More Here
Do you make red clover infusions? What was your favorite flavor combination?