Herb Magic and Hardy Plants 13 
TISANES or HERB TEAS 
HERB TEAS in general are made by pouring boiling water over the herb, 
(about one teaspoonful to each cup of water) allow to steep about ten minutes, 
strain. Serve plain or with lemon or honey. Milk and cream usually are 
taboo. A porcelain container, and not metal, is used as in making other teas. 
ALFALFA and PEPPERMINT—Alfalfa is rich in vitamins, especially 
vitamin K, and iron, also calcium. To this is added Peppermint for additional 
flavor. 
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CHAMOMILE—Well known for its soothing quality. Besides this tend- 
ency to act as a nerve sedative it acts as a tonic to the digestive organs. Taken 
in sufficient quantity it is very effective in colds and fevers. May be sweet- 
ened with sugar or honey. A good night-cap tea. 
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HAGENBUTTEN—An old-time tea-drink made from the berries of the 
wild rose. They have a high potassium content, a fair amount of magnesium, 
a small amount of lime, sodium and iron. They are very high in vitamin C. 
Simmer gently, strain and serve with sugar or honey. 
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LABRADOR TEA—Also known as Revolutionary Tea — a “quite different 
flavor. A refreshing table tea. Steep as any tea and serve with sugar and 
cream or lemon, and lemon for iced tea. Do not make too strong. 
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LEMON BALM—Requires a brief aavitters ened to bring out its full 
measure of flavor. 
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LEMON BASIL TEA—A delightfully fresh lemon flavored tea, an addi- 
tion to Oriental teas. 
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LEMON THYME TEA—Another variation of lemon flavored tea. 
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LEMON VERBENA TEA—(Limited stock). This very popular lemon 
flavor needs no description. It is well known as a tea or additional flavor 
to regular teas, hot or cold. 
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LINDEN BLOSSOM—The Tilleul of France—makes a warm golden liquid 
with a delicious aroma. Lemon may be served with this tea, also, try one or 
two cloves in each cup. It is mildly stimulant. Has been used for simple 
indigestion; also, in colds, used in quantity, to produce perspiration and re- 
lieve simple coughs. 
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MINT—This infusion, with the addition of a slice of lemon, is very refresh- 
ing, served hot or cold. Especially good for the digestion. 
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TOOLE’S SPECIAL MINT TEA—A delightful flavor of orange mint 
coupled with the delicious essence of English mint. Used individually or as 
an addition to “store” tea. 
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PEPPERMINT—This is too well known to require much comment. It 
enlivens the activity of practically all organs; and is most efficient where 
there are cramps. 
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PEPPERMINT and ELDER FLOWER—A variation of Peppermint Tea, 
especially recommended for the chill preceding a cold. Also helps digestion 
and soothes the nerves. 
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