INGREDIENTS

INSTRUCTIONS

"Sweet goldenrod, sometimes called blue mountain tea, has a rich
history. Long before the arrival of Europeans, the Native Americans  so
appreciated its taste that they flavored other medicinals with it.
After the Boston Tea Party in 1773, patriotic colonists devised a
substitute for China tea called Liberty Tea, made from equal parts of
sweet goldenrod, betony, red clover, and New Jersey tea (Ceanothus
americanus). Later, sweet goldenrod became a cash crop in the United
States; it was even exported to China, where it sold at high prices  as
a tea substitute.  "To make tea from sweet goldenrod, harvest the
plants just before  they come into bloom, usually in August. If you
wait too long, the  leaves may have a slightly acrid or bitter taste.
You may strip the  leaves from the stems and place them on trays in a
single layer or  dry the stalks upside down in bundles and strip off
the dried leaves.  Provide good air circulation and avoid direct
sunlight.  When the  leaves are thoroughly crisp, store them in jars
with tight-fitting  lids, out of the sun.  "Use a teaspoonful of the
dried herb to a cup of boiling water and  steep five minutes or to
taste.  A half-and-half mixture of sweet  goldenrod and peppermint
makes an unusual, sweet beverage."  Excerpted from an article by Jill
Jepson in 'The Herb Companion' *  Volume 5, Number 6, August/September
1993 * Typed for you by Karen  Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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