Bee Balm Tea Recipes
BEE BALM TEA
From Stop and Eat the Flowers by Rachel Sanfordlyn Shreckengast, this is a nice tea to relax with. The common name, Bee Balm, comes from the folk use of the flowers, pounded into a poultice, to ease the pain of bee stings. Bee balm is a member of the mint family, and is also called Bergamot. Bee balm's alternate name "Oswego Tea" was bestowed upon it by pioneer botanist John Bartram (1699-1777) who observed Oswego Indians using it for tea. As a tea, the odor & flavor is a mix of citrus & mint, well worth harvesting from one's garden for this purpose. He sent the seeds to England, where it is cultivated commercially. Bee balm grows in many areas of the United States, including New England, Mid Atlantic, Mid West, Southwest, and the West. Also England.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup). Pour boiling water over bee balm.
- Add sweetener, if using, to taste. Let steep for 10 minutes. Enjoy!
Nutrition Facts : Sodium 4.7
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- Fill your infuser - Put the leaves and flower petals into your tea infuser. If you don't have an infuser, you can drop fresh leaves and flowers into the cup whole (you'll just need to strain them out later).
- Fill the cup - Pour boiling water over the top of the tea to fill the cup, and then stir it around to remove any air bubbles that may be inside of the infuser.
- Steep your tea - Allow it to steep for 5-10 minutes, or until it reaches the desired flavor. I recommend covering the cup to keep the water warm while it steeps.
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