Wild Clover Tea
Floral, slightly fruity tea made from different types of fresh wild clover, red, white, yellow and purple prairie clover.
Servings: 8 Servings
Calories: 27kcal
Equipment
- 1 Kitchen shears
- 1 2 quart sauce pot
- 1 12in x 12 in sheet of cheesecloth or a strainer
Ingredients
- 3 oz fresh wild clover see note
- 8 cups water
- ¼ cup maple syrup or honey optional
- 1-2 12 inch sprigs anise hyssop optional
- 1-2 12 inch sprigs sweet bedstraw or sweet woodrfuff optional
Instructions
- Harvest the clover(s), making a point to get as many fresh, aromatic flowers as possible.
- Lay the cut plants on a tray outside. Give them a good shake and set them aside for a few minutes before processing to allow insects to leave.
- Cut the clovers into 1 inch pieces with a kitchen shears or a heavy scissors.
- Add the cut clovers to the water, cover the pot and bring to a boil. Turn the heat off, allow to infuse for ten minutes or so, then strain.
- You can also add the plant matter to boiling water like typical tea, and I haven't noticed much of a difference doing it either way.
- You can sweeten the tea to taste with honey or maple syrup which will enhance the floral aromas. Serve hot or cold as iced tea.
Video
Notes
Weighing the herbs will give the most precise result, but there's some flexibility here. Cut into 1 inch lengths, ½ a tightly packed cup of clover will weigh 1 oz. Loosely packed it will weigh around ½ oz.
The anise hyssop and bedstraw or woodruff are optional here, but if you find them in the same meadow where your clover grows they're fun to add and compliment the flavor well.
Nutrition
Serving: 1Cup | Calories: 27kcal | Carbohydrates: 7g | Sodium: 13mg | Potassium: 23mg | Sugar: 6g | Calcium: 18mg | Iron: 0.01mg