Marshmallow Root, Rose and Tulsi Tea

A floral, gently spiced herbal blend with rose, tulsi and cinnamon.

Ingredients

• 45 ml cut marshmallow root
• 30 ml dried culinary rosebuds or petals
• 30 ml dried Vana tulsi
• 15 ml cinnamon chips
• 240 ml freshly simmered water per serving

Spoon measures: teaspoon = 5 ml; tablespoon = 15 ml. Australian 20 ml tablespoons need adjustment.

Method

1. Mix dry herbs well.
2. Measure 60 ml blend into a roomy strainer per 240 ml water.
3. Cover with the hot water and steep 10 minutes.
4. Strain, sweeten if desired and drink freshly brewed.

Good to know

The source uses rosebuds; petals are an adaptation. Tulsi is required and may need to be purchased separately. Source-based adaptation; not tested in-house.

Seek professional advice before drinking if pregnant, breastfeeding, taking medication or managing a health condition. Marshmallow root may affect oral medicine absorption; ask about suitable spacing.

Recipe basis: Mountain Rose Herbs. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root
• Rose Petals
• Cinnamon Cassia Chips

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