This herbal tea, with its bold and aromatic flavor, combines the herbaceous and slightly bitter taste of artichoke, dandelion, and fumitory, tempered by the balsamic notes of rosemary and mint and the sweetness of licorice. The herbal blend also reveals its complexity through the floral nuances of elderberry and agrimony. As a perfect finale, the citrusy and fresh notes of orange peel and hibiscus evoke the refined qualities of this infusion. Perfect for those seeking an intensely natural wellness break, especially after meals.
Plants and flowers in the herbal blend
The herbal tea's components are varied, derived from well-known medicinal plants or shrubs historically used in herbal medicine. Although some medicinal herbs may originate from different regions, today the herbal tea ingredients are available dried and ready for infusion. The artichoke comes from Cynara scolymus, a perennial plant in the Compositae family. Native to the Mediterranean, it has gray-green rosette leaves and a height of about one meter. The fleshy stem develops from the center of the artichoke rosette, with oval, sometimes spiny leaves. The dandelion, or common dandelion, has the botanical name Taraxacum officinale. It belongs to the Asteraceae family and is a perennial plant that grows wild in a variety of soils and climates. Woodruff (Galium odoratum) is a herbaceous perennial in the Rubiaceae family. It typically grows in the undergrowth and reaches up to 30 cm in height. Its dark green leaves form a 6- to 8-pointed star, and white flowers appear from April to June. Its characteristic aroma is released when dried. The hibiscus flower plant and Hibiscus sabdariffa belong to the mallow family (Malvaceae). Native to warm and tropical regions, it does not reach considerable size in mild climates. Its flowers are known for their beauty and intense color. European elderberry (Sambucus nigra) belongs to the Sambucus genus in the Adoxaceae family. It is a shrub that grows in humid places and prefers sunny locations. Trees reach a height of up to 15 meters and can live for about 60 years. The cream-colored flowers produce a black-purple berry with a tart flavor. Rheum rhaponticum is a herbaceous species belonging to the Polygonaceae family. It is a perennial plant, whose name derives from the Latin rapòntico, a combination of rha, rhubarb, and Pontus (meaning Black Sea). Native to Central Asia, between the Caucasus and the Urals, rhaponticum is characterized by a yellow rhizome with deep roots, from which a rosette of large, oval leaves develops. The stem can reach 2 meters and produces small, white flowers. Agrimony (Agrimonia eupatoria) is a perennial herbaceous plant in the Rosaceae family. It has a rhizome from which the stem emerges, whitish and green leaves, and yellow flowers. It grows throughout Europe, North America, and Southeast Asia. The rosemary plant, Salvia rosmarinus (or Rosmarinus officinalis), is a shrub in the Lamiaceae family. This plant is known for its leaves used in cooking and for infusions; it blooms from autumn to spring, producing aromatic linear leaves that are green on top and whitish underneath. Licorice, Glycyrrhiza glabra, is a perennial plant native to southwest Asia and the Mediterranean region. It is known for its roots, which produce a sweet compound suitable for baking, glycyrrhizin. Its name derives from the Greek for "sweet root." It grows best in deep, fertile, and moist soil. The plant, Fumaria officinalis, belongs to the Papaveraceae family. It grows wild in various climates, up to 50 cm tall, in the Mediterranean region and northern Europe. It is known for the acidic odor it releases when uprooted (hence its name). It has thin leaves and pinkish-purple flowers. The perennial helichrysum plant is Helichrysum italicum, of the Asteraceae (Compositae) family. It occurs in many varieties, forming a wild shrub. It grows to about 50 centimeters tall, prefers dry soil, and is very common in Italy, as well as growing in the Mediterranean regions of France and Yugoslavia. Mint (Mentha) is a perennial herb of the Lamiaceae family, famous for its aroma. It has a woody rhizome and oval, serrated leaves. Different mint species have similar properties, thanks to the presence of the active ingredient menthol.
How to use the herbal blend in herbal tea
The correct infusion is obtained by placing about 3-5 grams of the herbal blend in a cup (250 ml) of water at 100°C. Let it steep for 8 to 10 minutes before drinking the herbal tea. Add honey or sugar, if desired.
Herbal tea blend: side effects and contraindications
The ingredients that make up the blend are selectedAlthough herbal teas are known for their quality, it is essential to consume them within the recommended doses. If consumed in excess, the herbal tea may cause possible gastrointestinal side effects. Furthermore, it is important to check the individual ingredients for possible allergies or food intolerances. The herbal tea is not recommended for pregnant or breastfeeding women.
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