Great food for the season

Staying Healthy with the Seasons

Elson M. Haas, MD

Herbal Tea

1 TBSP Comfrey root

5 thin slices of ginger root

2 sticks of cinnamon bark

1 TBSP of fennel seeds

2 TBSP of peppermint

1 TBSP of chamomile

Makes 4 cups of tea

Simmer the comfrey in 5 cups of water in a covered stainless steel or glass pot for 5-10 minutes.  Add the ginger root and the cinnamon bark and simmer for another 5-10 minutes.  Add the fennel seeds and let herbs simmer together another 5-10 minutes.  This will total 20-30 minutes of simmer time. 

Pour the teas into a teapot that contains the peppermint and chamomile and let the whole formula steep together for 15-20 minutes.  Strain off the herbs and serve hot.

 

Fresh ginger:

Chinese name- Sheng Jiang

Temperature-hot

Flavor-pungent and sweet

Enters-Lungs, Spleen, Stomach, Large Intestine, Heart, Uterus, Qualities- Counteracts cold, Resolves Phlegm, and promotes Qi circulation.

 

Cinnamon Bark:

Chinese name-Rou Gui

Temperature-hot

Flavor- Pungent

Enters-Kidneys, Lung, Stomach, Heart, Uterus

Qualities-Tonifys Yang, generating warmth, improve the quality and quantity Qi (energy), influences blood circulation