Red Clover Tea
1.00 Handful fresh red clover
Blossoms, w/a few leaves
Fresh mint leaves (opt'l.)
Several dandelion leaves
Put the blossoms and leaves into a 2-cup earthenware teapot. Fill
teapot with boiling water, cover, and infuse for 5 to 10 minutes over
very low heat. Set the pot on a trivet over the burner, if
necessary, to protect it from breaking. Strain into a hot cup, add a
twist of lemon and sweeten with honey.
Some fresh mint leaves and/or several dandelion leaves can be used
with the clover blossoms.
Note: Red clover blossoms may be dried to use for tea. Spread the
blossoms out into a single layer on a tray and dry them in the sun.
Use less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to
make the tea.
Yield: 2 cups.
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 253. ISBN 0-87477-338-5. Posted by Cathy
Harned. From: Cathy Harned