I’m a fan of goldenrod tea. It is a bit on the bitter side, so my preference is to pair it with mint and/or a dollop of honey whenever possible. A little experimentation may be required to determine what tastes best to you. Start by trimming just the top 6-12 inches of a goldenrod plant that has a mix of open and soon-to-open flowers. Some prefer to remove the stems so that they are steeping just the leaves and flowers (if you go this route, we’ve found a quarter cup of goldenrod and a quarter cup of mint per six cups of water to be a good mix). Others insist on including the whole plant, stems and all. The results, to my taste, are similar either way. Just how much goldenrod to use and how long to steep are matters of personal preference, but as a starting point, bring water to a boil, then remove it from heat just long enough for the boiling to stop. Chop the goldenrod, stems and all, into lengths of about an inch, and place it (with or without mint) in a jar or tea pot. Pour in enough water so that most or all of the herbs are submerged. Let steep for 10-15 minutes and strain before serving. Plan on experimenting with a few batches to find the combinations that taste best to you.
I’m a fan of goldenrod tea. It is a bit on the bitter side, so my preference is to pair it with mint and/or a dollop of honey whenever possible. A little experimentation may be required to determine what tastes best to you. Start by trimming just the top 6-12 inches of a goldenrod plant that has a mix of open and soon-to-open flowers. Some prefer to remove the stems so that they are steeping just the leaves and flowers (if you go this route, we’ve found a quarter cup of goldenrod and a quarter cup of mint per six cups of water to be a good mix). Others insist on including the whole plant, stems and all. The results, to my taste, are similar either way. Just how much goldenrod to use and how long to steep are matters of personal preference, but as a starting point, bring water to a boil, then remove it from heat just long enough for the boiling to stop. Chop the goldenrod, stems and all, into lengths of about an inch, and place it (with or without mint) in a jar or tea pot. Pour in enough water so that most or all of the herbs are submerged. Let steep for 10-15 minutes and strain before serving. Plan on experimenting with a few batches to find the combinations that taste best to you.