Take a look at my “fresh” tulsi tea recipe below. And if tulsi’s not your thing (or you can’t find it where you are), try it out with other leafy tea herbs from the garden, like lemon balm, mint, or anise hyssop — all great medicinal and culinary herbs.
Ingredients:
- Four to six sprigs of fresh tulsi or swap out tulsi for fresh mint, lemon balm, anise hyssop, or another tea herb
- One quart of water
Instructions:
- Lay out tulsi sprigs and leaves in a single layer on a clean dish towel or drying rack. Allow to sit for one full day to wilt.
- Once the herb is wilted, heat water to 190 degrees F or just below boiling.
- Place the wilted tulsi in a quart canning jar. Pour the hot water over the herbs. Cover the jar with a lid or plate to capture the volatile oils.
- Steep at least 15 minutes.
- Strain if desired and drink, or cool further, pour over ice, and enjoy.
0 Comments