COLDS & HOARSENESS 2 oz Malva flowers 1 ½ oz Mullein flowers Use 2 tbs of mixture per 1 cup hot water. Steep 10 minutes; strain. UPSET STOMACH 8 oz Peppermint leaves 8 oz Lemon Balm leaves 8 oz Fennel seeds Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes; strain. NERVOUS STOMACH 2 tsp Angelica root 2 tsp Lemon Balm leaves ½ tsp Fennel seed Bring Angelica root to a simmer in 4 cups water. Turn off heat,add lemon balm & lemon; steep 10 minutes & strain. NAUSEA ½ tsp dried Ginger root ½ tsp Clove blossoms 1 tsp Chamomile flowers Pour 1 cup boiling water over herbs. Steep 10 minutes, strain & let cool. NERVOUS TENSION 1 1/3 oz. St. John's Wort 1 oz. Lemon Balm Leaves 1 oz. Valerian Use 1 tsp of the herb mixture per cup of boiling water. Steep for 10 min., strain, sweeten if necessary. Drink a cup before going to bed each night for several weeks to calm nerves, lift depression, and help you fall asleep more easily. NERVOUSNESS 1 ½ oz Peppermint leaves 1 ½ oz Lemon Balm leaves Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes & strain. CALMING 1 oz Lemon balm 1 oz Chamomile flowers ½ oz St Johns Wort Steep 2 tbs of mixture in 1 cup boiled water. Cover 10 minutes; strain. INSOMNIA 1 ½ oz dried Vervain leaves 1 oz Chamomile ½ oz Spearmint Mix all and add to 1 cup boiling water. Steep 8 minutes; strain. MIGRAINES 1 2/3 oz dried St Johns Wort 1 oz Valerian 1 oz Linden flowers 1/4 oz Juniper berries Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes & strain.

BLADDER INFECTIONS 1 ½ oz dried Goldenrod 1/4 oz Juniper Berries* 3/4 oz chopped Dandelion root 3/4 oz chopped Rose Hips Pour 1 cup boiling water over 2 tsp of mixture. Steep 10 minutes & strain. *can become toxic, so only drink 2 cups of this mixture daily for no more than 3 days* FLUID RETENTION 1 oz Dandelion root 1 oz Dandelion leaves 2/3 oz Nettle leaves 2/3 oz Spearmint leaves Steep mixture in 1 cup of water for 10 minutes. COLDS & FLU 1 oz Blackberry leaves 1 oz Elder flowers 1 oz Linden flowers 1 oz Peppermint leaves Pour 1 cup boiling water over 2 tbs mixture. Cover & steep 10 minutes; strain. CHRONIC COUGH 1 oz dried Blueberries 1 oz dried Blueberry leaves 1 oz Licorice root Add 3 tbs mixture to 2 cups cold water. Bring to boil, lower heat & simmer 10 minutes; strain. BRONCHIAL CONGESTION 1 ½ oz Aniseed 1 oz Calendula flowers 3/4 oz Marshmallow root 1/3 oz Licorice root Crush aniseeds and add to herbs. Pour 1 cup boiling water over 1 tsp mixture; cover & steep 10 minutes. COUGHING FITS 1 1/3 oz. St. John's Wort 2/3 oz. Thyme 2/3 oz. Linden Flowers Use 1 tsp. of the herb mixture per cup of boiling water to soothe irritations of the upper respiratory tract that cause coughing. Steep for 5-10 min., strain, sweeten if necessary. This tea has proved helpful with bronchitis and whooping cough. DETOXIFICATION 1 tsp Green Tea leaves Simmer 1 cup water & pour over leaves. Cover & let stand 4 minutes. FEVER REDUCER 2 tsp dried Catnip 1 tsp dry Vervain Pour 2 cups boiling water over herbs. Steep 10 minutes & strain.

ENGLISH ROSE TEA 1/2 cup dried Red Rose petals 2 tablespoons dried Lemon Balm 1 tablespoon dried Rosemary Mix well. Use 1 teaspoon for each cup. ORANGE MINT TEA 2 cups dried Orange Mint leaves 8 teaspoons China Tea 1 teaspoon ground Cloves 1 cup dried Calendula petals 1 tablespoon dried Orange rind 1 tablespoon dried Lemon rind Store mixture in airtight container. POTPOURRI TEA 1 cup good Black tea 1/2 cup dried Rose petals 2 tablespoons dried Jasmine flowers 1 tablespoon dried Orange peel, freshly grated 1 tablespoon Cassia Bark, crumbled 3 sticks Cinnamon bark, crumbled 4 whole Star Anise 1 tablespoon ground Nutmeg 1 teaspoon whole Cloves, freshly crushed Mix all ingredients in a mixing bowl with your hands. Store in airtight tins. Use one heaping tablespoon per pot. MONTHLY RELIEF 2 teaspoons dried Lemon-Balm leaves 1 cup boiling water Steep the leaves in the boiling water, covered, for 10 to 15 minutes. Strain. Drinking this infusion will help relieve menstrual cramps, but take no more than 2-3 cups a day. DUAL-PURPOSE Do not drink more than 2 cups a day. 2 teaspoons dried German Chamomile flowers 1 cup boiling water Steep the flowers in the boiling water, covered, for 15 minutes. Strain, then slowly sip the infusion to relieve nausea, stomach upset, and lessen menstrual cramps. WOMAN'S RED CLOVER TONIC 1 teaspoon dried Red Clover blossoms 1 cup boiling water Add the blossoms to the boiling water. Cover and steep for 15 minutes. Strain, then sip. This infusion acts as a tonic specially suited for women. NURSING MOTHER'S TEA 1 teaspoon crushed Fennel seeds 1 cup boiling water Mix the seeds with the boiling water. Cover and steep for 10 minutes. Strain, and sip the infusion. Drinking a tea made with fennel helps to promote the secretion of breast milk in nursing mothers.

Iced Teas MINT AND LEMON ICED TEA 3 cups of boiling water 4 black tea bags 2 fresh mint sprigs 1 cup granulated sugar 1/4 cup lemon juice 5 cups cold water Fresh mint and sliced lemon for garnish Use the boiling water to brew the black tea with the mint sprigs for 5 minutes. Strain or remove tea bags and mint. Add sugar and lemon juice, stirring until sugar dissolves. Stir in cold water. Serve over ice, garnish with fresh sprigs of mint and a slice of lemon. STRAWBERRY ICED TEA 1 pint fresh strawberries 1/2 cup granulated sugar 5 cups boiling water 5 tea bags-green or black tea 1 can (12 ounces) frozen lemonade concentrate, thawed 1 quart sparkling water, or seltzer Ice Clean and trim the strawberries. Place them in a bowl with the sugar-mix to coat and set aside. Steep the tea bags with the boiling water for 5 minutes. Remove tea bags and cool. Stir the cooled tea into the strawberry mixture. Add the lemonade. Place in a large pitcher and chill. Before serving stir in the seltzer and pour over ice cubes in pretty glasses. ALMOND VANILLA ICED TEA 1/2 tsp. Pure vanilla extract 1/2 tsp. Pure almond extract 1/4 cup fresh lemon juice 1/2 cup sugar 1 quart of strong tea-any black or green variety Combine all the ingredients and pour over ice cubes in tall glasses. HERBAL ICED TEA 4 bags celestial seasonings lemon zinger tea 4 bags celestial seasonings red zinger tea 4 cups apple juice Steep the 8 bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice. SAGE TEA 1/2 oz fresh sage leaves 1 oz fine sugar 1/4 oz grated lemon rind Juice from one lemon 1 quart water, boiling Keep water at a simmer, and add the rest of the ingredients. Steep for 30 minutes. Strain out the herbs and serve iced. CINNAMON APPLE TEA 1 1/2 cups boiling water 6 Cinnamon Apple tea bags 3 tablespoons sugar 1 1/2 cups cold water 1 cup grape juice 2 teaspoons lemon juice Club soda, chilled In teapot, pour boiling water over teabags; cover and steep 5 minutes. Remove bags; stir in sugar and cool. In pitcher, combine tea, cold water and juices. Serve in ice-filled glasses with a splash of soda. Garnish with lemon slices.

Yummy Teas WILD MINT TEA MIX 1 cup lemon balm leaves 1 cup spearmint leaves 4 tablespoons orange peel -- grated 1/2 tablespoon cloves Mix the herbs. For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water. MULLED TEA 4 cups cold water 1/4 teaspoon whole cloves 1/4 teaspoon allspice 1 cinnamon stick 5 teaspoons loose Earl Gray tea leaves 6 teaspoons honey In a large saucepan, bring water, cloves, allspice and cinnamon stick to boil over high heat. Add tea leaves to hop spice mixture. Cover and steep for 5 minutes.Pour tea through strainer into mugs. Stir 1-1/2 teaspoon of honey into each mug. ROSE GERANIUM TEA For a six-cup tea pot Use about 4-6 rose geranium leaves 6 cloves 1” cinnamon stick 1 sprig about 3” long of fresh rosemary 1 teaspoon or one tea bag of plain orange pekoe tea Cover with boiling water and steep at least ten minutes. ROSE GERANIUM TEA WITH ORANGE MINT 1/2 Cup firmly packed orange mint leaves 4 rose geranium leaves 4 cloves and boiling water to fill a 6-cup teapot. Brew for 15-20 minutes. Add an Oriental tea bag for additional flavor. Sweeten with orange marmalade. ORANGE AND SPICE TEA 2 cups water 3 inches stick cinnamon, broken 6 whole cloves 2 tea bags 1 cup orange juice 1 tablespoon brown sugar In a saucepan combine water, cinnamon, and cloves. Bring to boiling; remove from heat. Add tea bags; let stand for 5 minutes. Remove tea bags. Stir in orange juice and sugar; heat through. Pour mixture through a wire strainer into 4 mugs. LAVENDER HERB TEA 1 tsp. dried lavender flowers 1 tsp. dried chamomile flowers 1 tsp. green tea leaves 4 cups boiling water Place the herbs in a warmed teapot. Pour in boiling water, cover, and steep for 3-5 minutes. Strain and serve, sweeten with honey if desired. ANISE TEA 1 cup boiling water 1 tsp. dried anise leaves 1 tsp. honey Pour the boiling water over the leaves and steep for about 5 minutes-a little longer if you like it strong. Strain and sweeten with the honey.

Soothing Teas CALMING HERB TEA 1 tsp. dried peppermint leaves 1 tsp. dried lemon balm leaves 2 cups boiling water Place herbs in teapot and add boiling water. Steep 5 minutes,strain and pour into cups and add sugar. CHAMOMILE HERB TEA 2 tablespoons fresh chamomile flowers 2 cups boiling water 2 thin slices of apple honey to taste Rinse the flowers with cool water. Warm your tea pot with boiling water. Add the apple slices to the pot and mash them with a wooden spoon. Add the chamomile flowers and pour in boiling water (2 cups). Cover and steep for 3-5 minutes. Strain the tea into two cups. Add honey to taste. LAVENDER HERB TEA 1 tsp. dried lavender flowers 1 tsp. dried chamomile flowers 1 tsp. green tea leaves 4 cups boiling water Place the herbs in a warmed teapot. Pour in boiling water, cover, and steep for 3-5 minutes. Strain and serve, sweeten with honey if desired. FRESH GINGER TEA 2-inch piece of fresh ginger, peeled and minced 4 cups water honey to taste Place the ginger in a ceramic teapot. Bring the water to a boil and pour over the ginger. Allow to steep for 5 minutes, and strain. Sweeten each cup with honey and lemon. This is especially nice for a nervous stomach. SPICY GINGER TEA 4 ginger tea bags 2 3 inch pieces of cinnamon stick 8 whole cloves 6 cups boiling water 2 Orange slices 4 tsp. sweetener, honey or sugar Place tea bags, cinnamon sticks, cloves, ginger and sweetener into a large teapot. Pour boiling water over and allow to steep 3 minutes. Remove tea bags and allow to sit 5 minutes. To serve, pour tea into cups and float a quarter slice of orange in each cup. SPICY GREEN TEA 1 cup milk 1 cup water 1/4 cup packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 2 green tea bags In medium saucepan, heat the water and milk until they JUST begin to gently boil. Stir in the remaining ingredients. Reduce heat to low and simmer for about 3 minutes. Remove tea bags and strain, then serve. GOLDEN LEMON BALM TEA In a 6-cup teapot, place one cup of lemon balm leaves. Add 3 slices of lemon rind and one tablespoon of honey. Pour boiling water over all. Fill the pot and let it infuse for 15 minutes. Folklore says this tea is made to “soothe a troubled spirit”.

Thanx to Brenda Hyde, editor of Old Fashioned Living.