HERBS. USED AS TEAS 
Alfalfa Leaves. Vitamin and mineral 
rich. Flavor may be improved by adding 
Peppermint leaves. 
Bee Balm or Oswego Tea. An Indian 
tea still used by country folks in northern 
New England. 
Blue Mountain Tea. A wonderful and 
harmless substitute for China teas. 
Boteka Leaves. Refreshing tea of 
Mountain regions of Mexico. 
Catnip. An old fashioned tea served with 
lemon. The sweetened tea is also given to 
colicky children. Lindley states that the 
tea is in “great repute among the poor.’’ 
Chamomile Flowers. One of the finest 
and most beneficial of all teas. It helps 
check fermentation and flatulence, and is 
very soothing. A little ginger or liquorice 
added improves flavor. 
Chicory, roasted. Used to give body to 
coffee, or used alone as a coffee substitute. 
Roasted Chicory imparts a rich flavor and 
smoothness when mixed with coffee. 
Clover Flowers. Healthful. Improve 
with Alfalfa and Peppermint leaves. 
Coffee. Substitutes. Roasted barley, 
hulled wheat, soy beans, hulled rye, rice, 
Canada peas, ete. In India the roasted 
seeds of Job’s Tears are used as coffee. 
Dandelion. Roasted roots used by the 
English .as a_ substitute for coffee, or 
mixed with coffee. 
Elder Flowers. Used with Peppermint 
leaves for Flu. 
Garden Sage. A very old and popular 
tea—it is often flavored with a pinch of 
mace, cinnamon, lemon or rum. Many 
prefer the tea sweetened with honey or 
maple syrup. 
Guarana. Most stimulating of all bey- 
erages. Served hot, cold or carbonated. 
Indian Mint. Native American tea used 
by Indians wherever herb was found. 
Flavor similar to Pennyroyal. 
Labrador Tea. Gathered by northern 
Indians and used as a winter tea. 
Lemon Verbena Leaves. Makes a de- 
licious hot tea with lemon-lime fragrance. 
This tea originates from Chile. A few 
Verbena leaves added to Chinese tea gives 
it a delightful variation. 
Lime Flowers. Old European tea. Hot 
tea before retiring invites restful sleep. 
Flavor with lemon—sweeten with honey 
or brown sugar. 
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