Native American Herbal, Plant Knowledge

water to develop the wintergreen in them. Pack a jar loosely with fresh

leaves (if mostly red are used, tea will be bright pink) and cover it, set

it in a warm place for several days until the water is bubbly. Warm the

tea by setting it in a pan of hot water. This will be a strong,

good-tasting minty tea. The leaves can be strained out and dried slowly

in shade, for a second, boiling water-infusion tea rthat won't be so

strong.

Native tribes -- Mohawks, as well as Ojibwes, and others, knew the tea

as medicinal as well as a healthful beverage. It contains methyl

salycliates, the active painkilllers of asprin, useful for colds, headaches,

and to bring down fevers. Still,. such names as "teaberry" emphasize

that it was important as a year-round beverage, and as a food flavoring

for meat and fish cooked with fermented leaves.

RECIPE

Page

PLANTS

Page

--MAIN

MENU

CREDITS: The wintergreen photos are by faculty from the University of Wisconsin Botany

Department and Madison Arboretum. \they are on the univeristy's 5000-image Botany gopher.

Last Updated: Friday, February 16, 1996 - 12:13:10 AM

Native Foods -- Wintergreen Tea

http://www.kstrom.net/isk/food/wintergr.html (2 of 2) [5/17/2004 11:48:02 AM]