Borage Tea Benefits
Borage tea is believed to have some calming effects, useful for the treatment of nervous conditions, and the leaves are said to stimulate lactation in nursing mothers. It is thought good for reducing fever and restoring vitality during recovery from illness. Because it enhances perspiration, it is also thought to be of use in cleansing diets and detox programs.
Borage (Borago officinalis) once had a reputation for dispelling melancholy, so the ancient Greeks put it into their wine.
Pronounced to rhyme with “porridge”, borage is also commonly called Burrage, Common Bugloss, and Komkommerkruid. Borage grows wild in the Mediterranean countries.
It has a rather pleasant cucumber-like taste. Some say it is cooling, others that it is spicy. Try it yourself to judge.
Just looking at the list of Borage’s properties should convince you that borage tea is something you can’t be without. It certainly does live up to its reputation as one of nature’s best stress tonics.
Combine that with the proper brewing technique you’ll learn in this recipe and you have a powerful tool – both for healing and enjoyment.
Borage is a cooling, cleansing and refreshing herb with adaptogenic, demulcent, diuretic, expectorant and anti-inflammatory properties. Family herbalists use borage tea to restore strength during convalescence and as an adrenal tonic to balance and restore the health of the adrenal glands following periods of stress.
The Perfect Pot of Borage Tea
- 1/4 cup fresh borage leaves and flowers packed lightly
- 1 cup water
- honey to taste or stevia
- lime and lemon to taste
- Fill your kettle with cold water, which retains more oxygen for fuller flavour. As soon as the kettle starts warming rinse your teapot to heat it. Switch off your kettle the moment it starts boiling. When using fresh borage to make your brew, you actually need to switch the kettle off just before it starts boiling.
- Bruise fresh herbs slightly with a rolling pin. Crush dried herbs to release their delicate flavours
- Place your herbs in the teapot. Either loose or in an infuser.
- Pour one cup just boiled water over the herbs. Don’t pour boiling water over delicate fresh herbs.
- Allow your brew to steep for 3 to 5 minutes. Use patience and your sense of taste to determine when the brew is just right. If you want your herb tea to be stronger use more herb, not more steeping time. You don’t want the herbs to start releasing tannins. Tannin is great for curing leather, and for certain disorders, but it tastes awful.
- Strain and serve. You can add some honey (or Stevia) and lime or lemon. No sugar, milk or cream.
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