Wild tea recipes for Winter nights



Collect the needles and the seeds. A tea extracted from pine needles is apparently high in vitamin C, making it a great anti-cold remedy. It also contains vitamin A. Seeds can be dislodged from open pine cones by shaking them. The seeds make great crunchy additions to salads when roasted or toasted. While most varieties of pine are safe, always make absolutely sure that you don’t harvest the needles from yew, Norfolk Island Pine or Ponderosa Pine, all of which are poisonous.

Step by step guide:

  • Pick a small bundle of green needles, the younger the better.
  • Remove any of the brown ends at the base of the needles.
  • Chop the needles into small bits
  • Heat about a cup of water to just before boiling.
  • Bring water almost to a boil
  • Pour the hot water over about a tablespoon of the chopped needles.
  • Pour hot water over needles
  • Allow to steep (preferably covered) for 5-10 minutes, until the majority of needles have settled to the bottom of the cup.
  • Allow needles to settle and enjoy!



Rose hips are the best source of vitamin C; they contain 50% more vitamin C than oranges. A single tablespoon of the pulp gives an adult more than the recommended daily allowance of 60 mg. They can be eaten raw, after being put through a blender, or soaked in water overnight and then cooked in the water for about half an hour. Because of the high vitamin C content they are an excellent immune system booster, and are often used as a supplement to prevent or treat a cold. The pulp from rose hips may be used in sauces or made into jelly. They have a wide variety of anti-oxidents that help to fight infections.

  • Pick a handful of rose hips
  • Cut into small pieces and leave one or two whole hips.
  • Put three cups of cold water into a saucepan with the rosehips and bring to the boil.
  • Strain the tea and sweeten if desired. Serve immediately or cool and refrigerate, covered, for as long as 3 days.


Do you see yellow weeds popping up all over your garden in springtime? Did you know that these colourful plants have some great health benefits? Historically dandelions have been used as a source of nutrition. They are used to treat upset stomachs, indigestion, muscle pain and bowel movements.

Some people use dandelion to treat infection, especially viral infections and even cancer. It’s also used as a skin toner, blood tonic and digestive tonic.

Dandelion greens can be chopped up and used as a garnish or an addition to a sauce, or they can be eaten raw or cooked to minimize their somewhat bitter flavor. You can also use the dandelion root, stems and flowers to make a delicious and super-healthy tea. Either way, you reap the benefits of this unexpected nutritional plant.


1 tablespoon plus 1.5 teaspoons dried dandelion roots
2 cups water
2 tablespoons cream to taste (optional)
Optional additions – 1 cinnamon stick or a few drops of vanilla extract to taste

Toast the dandelion roots in a saucepan over medium heat until you can smell the dandelion flavours in the air above. The root will go a golden brown colour. Add water and bring to the boil. It is as simple as that. When the water boils, reduce heat and allow to simmer for 30 minutes. I like to add a spoonfull of cream at the very end for extra flavour.


Carragheen seaweed releases the precious gel (Moss) and the Coconut flower’s sugar crystals release the light brownish colour.

Lemon Balm is naturally calming, therefore this herbal tea is recommended for consumption before going to sleep.

Lemon Balm and Rose petals are often supplied when too old or when the essential oils have already been extracted.

Enjoy these easy wild tea recipes to enjoy sipping a hot cuppa by the fire.


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