Orange and Cinnamon Marshmallow Root Tea

A warmly spiced root tea with orange peel and cloves.

Ingredients

• 20 g cut marshmallow root
• 8 g cinnamon chips
• 5 g dried culinary orange peel
• 3 whole culinary cloves
• 710 ml water
• Honey to taste, optional

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

Method

1. Combine herbs, cloves and water in a saucepan.
2. Simmer gently for 20 minutes.
3. Strain thoroughly, sweeten if desired and serve warm.

Good to know

Uses Jan Berry’s documented all-marshmallow option in place of slippery elm. This is a concentrated brew: serve in small cups and dilute to taste. Keep leftovers refrigerated and use the same day. Use whole cloves, never clove essential oil. 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: Rosalee de la Forêt, shared by Jan Berry at The Nerdy Farm Wife. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root
• Cinnamon Cassia Chips
• Dried Orange Peel

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