Wildflower tea

June 8, 2015  •  Category: ,


Folks who live full-time in the mountain villages in Lebanon are intimately connected with the wild plants of their region. Thus, what will appear on the shelves of  the ethnic or Middle-Eastern grocer as a bagfull of colorful dried flowers has actually been painstakingly foraged and dried in the old country. These flowers and herbs are seeped in near boiling water and used in folk medicine to relieve this or that ailment. Some of these flowers include corn silk, (for kidney problems), or chamomile (as a relaxant), or mallow (with its pretty purple flowers) (for congestion) or sage (for hot flashes).

scenic view

Wildflower tea

Joumana Accad Mediterranean, Middle Eastern June 8, 2015 Pantry, Beverages, wild herb, tagged, tea, infusion, herbal, pantry,

2 servings

Prep Time: 5 minutes

Cook Time: 7 minutes

Passive Time: 7 minutes


2 teaspoons dried wildflowers
1 1/2 cup water
1 tbsp honey or sugar to taste


wildflower bowl

1. Bring the water to a simmer. Add a good pinch of dried flowers, cover and steep for about 7 minutes. Drain, sweeten to taste and serve.

2. This tea can be served chilled as well.

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5 Comments  •  Comments Feed

  1. Nadege says:

    Gorgeous back country!

  2. Chicken Recipes says:

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  3. Georges says:

    you used the purple flowers of the mallow ?

  4. joumana says:

    @Georges No, only the leaves

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