Sunday, May 16, 2010

How to make rosemary tea??

I have a big bush of rosemary and I want to make tea. How do you do it??

How to make rosemary tea??
Sun-Brewed Rosemary Tea

4 to 6 tea bags or 4 to 6 teaspoons loose tea

1-1/2 quarts cold water

2 or 3 large rosemary sprigs


Sugar (optional)

Lemon slices, quartered (optional)

Rosemary sprigs (optional)


1. For loose tea users, measure tea into a tea ball or a 100-percent-cotton cheesecloth pouch; tie pouch with a string. (Do not use decaffeinated, green or herbal teas.) Place tea in a 2-quart clear glass container.

2. Bruise rosemary sprigs with the back of a spoon; add to the container. Add water to container; cover. Let stand in sunlight or at room temperature for 2 to 3 hours. (Keep the container away from combustible material. Sunlight coming through glass and liquid can concentrate a beam of light that could start a fire.) Remove tea ball or bags and rosemary sprigs.

3. Serve sun tea over ice or refrigerate immediately; store up to 24 hours. If desired, serve with sugar and lemon. If desired, garnish each drink with a rosemary sprig. Store in the refrigerator. Makes 5 to 8 (6-ounce) servings

Rosemary Tea Bread

2 Cups water

2 Eggs

1 Cup Raisins

4 Cups Flour

1 Tbl. crushed fresh Rosemary

2 Tea. Baking Powder

1/4 Lb. Butter

1 Tea. Vanilla

2 Cups Sugar


Combine first three ingredients in a saucepan and bring to a boil. Cook 2 minutes, stirring. Cool. Cream butter and sugar, add eggs and vanilla. Stir in raisin mixture alternately with flour.

Fill six well-oiled soup cans 2/3 full. Place cans on a cookie sheet and bake at 350 degrees for 2 hours or until done. Cool slightly before removing bread from cans.

Rosemary Punch

2 handfuls of dried rosemary

2 cups water

1 litre ginger ale

12 oz frozen pineapple juice


Heat water and rosemary until boiling, then simmer for 5 minutes. Let cool then strain out the rosemary. Combine with the pineapple juice. Add ginger ale right before serving

Lemon-Rosemary Tea

8 cups water

12 tea bags

2 tablespoons dried rosemary, crushed

1 1/2 cups sugar

1/2 cup lemon juice

1 1-liter bottle lemon-lime carbonated beverage, chilled


1. In a 3-quart saucepan, bring the water to boiling. Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes. Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar. Strain tea mixture into a large pitcher. Discard rosemary. Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage. Makes 12 (8-ounce) servings.

2 oz. dry peppermint leaves, crushed (which is natures digestant)

1 oz. rosemary leaves crushed fine (which is natures tranquilizer)

1/2 oz. sage leaves (natures sleep enducer)

Mix well together; keep in tightly covered container in cool dark place. To serve mixture: Steep 1 tablespoon mixture in 5 ounce boiling water. Strain and sweeten.
Reply:How about Pennyroyal tea. The purplish stalks with white flowers. When it is boiled together and filtered, it is a mild stimulant ,as well as being a nice minty tea. I've had it in Yosemite when I worked on a trail crew.

my rodents

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