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Instructions |
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1.
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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.
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Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms.
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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.
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Makes: 2 cups.
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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
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