I’ve spent the last three early mornings lingering over the breakfast table, laptop, morning books, and empty porridge bowl all pushed aside. Just me in the early morning stillness facing east towards the bright sun shining into my eyes, a big smile on my face. William came in this morning and asked me what I was doing. Chameleon-ing, I told him. I’ve been soaking up as much of the early morning sun and warmth as I can.
We’ve finally been getting a good stretch of sun and warm days here and it feels just about right as May is the best month, to my way of thinking. Given I’ll be making my way into a new decade in a few days, I’ve been figuring a good way to begin my birthday week celebrations is by starting each day basking in the sun with a mug of tea. It feels like the best sort of end of a decade indulgence.
The other thing I’ve been doing lately is drinking this ginger, licorice, and chamomile tea. It is usually my evening/after dinner drink of choice as the licorice root is naturally sweet, chamomile is soothing, and ginger is warm and zesty.
In my herbal class last term, we experimented with different methods of making herbal tea. Certain herbs, like flowers or leaves, are better prepared by infusing them in freshly boiled water, as I’ve done here. Others, like roots, will have more of their beneficial constituents released by decocting them in gently simmering water for 15-30 minutes. The thing we learned though, is that though medicinally speaking, some methods of extracting might be better, either way will be fine depending on preference. It is something like the people that pour warm water into a mug and then dunk their tea bag in. When I’m offered tea prepared in this way, I often cringe and hesitantly accept, because it’s not the way I prefer my tea (i.e. strong, long-infused, and exceptionally hot, especially if it’s black/Irish tea). But I understand we all have our personal tastes and what might be ‘wrong’ in the recommended way of things may be just what a person needs.
So going against the grain here, I’ve found that I actually enjoy licorice and dried ginger root prepared in the easy infusion method of pouring boiling hot tea over and letting sit for 10-15 minutes, rather than simmering away on the stove. Luckily for me, the chamomile prefers this method too.
I’ve chosen these specific three herbs because they particularly spoke to me to be infused together, but after thinking about their medicinal actions, I came to a good conclusion why:
Ginger // Common fresh or dried ginger is probably my most often used herb/spice, right after cinnamon. It is good in this tea as it is gently warming and pungent, and balances the sweet flavor of the licorice and slightly bitter properties of the chamomile. Freshly grated ginger root can also be used here. Ginger is exceptionally beneficial in controlling inflammation and muscular pain, increases circulation, and also aids in digestion.
Licorice Root // Despite the connotation with licorice candy, licorice root does not taste anything like the red or black ropes I loved to eat as a child. Licorice is an excellent herb for balancing the adrenals, balancing blood sugar, and helping decrease stress and inflammation. It is also soothing to the mucous membranes and GI tract, and makes for a good addition to an evening tea when we are winding down and might be craving extra sweets. Note: licorice should not be taken by those with high blood pressure.
Chamomile // Chamomile is an indispensable herb for evenings for so many reasons. Well known as a gentle, calming tea, these delicate yellow flowers help relieve irritability, stress, anxiety, insomnia, upset stomach, and much more.
Ginger, Licorice, and Chamomile Tea, makes 1 12-ounce mug
Dried herbs are best purchased in small quantities in bulk from a natural foods store, if you have access. Alternatively, an excellent place to source them online is from Mountain Rose Herbs.
1 Tbs. dried chamomile flowers
1 tsp. dried licorice root
1/2 tsp. dried ginger root
- Add herbs to a tea ball or basket and then set in a mug or tea pot. Pour 12 ounces freshly boiled water over the herbs, cover or cap the mug or pot, and then allow to infuse for at least 10 minutes and up to four hours. Drink warm or cold.