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How to make tea from meadowsweet – enhance your wilderness survival skills by learning to make teas from nature.

Making tea from meadowsweet has been a tradition in many regions of the world for a long time because they contain a lot of vitamins, minerals and other ingredients that are good for your health. Meadowsweet is also a natural source for aspirin because it contains salicylic acid.

Meadowsweet (Filipendula ulmaria) or mead wort is a perennial herb in the family Rosaceae that grows in damp meadows. It is native throughout most of Europe and Western Asia (Near east and Middle east). It has been introduced and naturalized in North America. Meadowsweet has also been referred to as queen of the meadow, pride of the meadow, meadow-wort, meadow queen, lady of the meadow, dollof, meadsweet, and bridewort.

The whole herb possesses a pleasant taste and flavor and it is used to flavor wine, beer, and many vinegars. The flowers can be added to stewed fruit and jams, giving them a subtle almond flavor. It has many medicinal properties. The whole plant is a traditional remedy for an acidic stomach, and the fresh root is often used in homeopathic preparations. Dried, the flowers are used in potpourri. It is also a frequently used spice in Scandinavian varieties of mead.

Meadowsweet tea is made from a spoonful of dried (or a small handful of fresh) herb over which a cup of boiling water is poured. It is then left to infuse for 10-15 minutes after which it is consumed. Meadowsweet tea is effective against colds. Still, it may be wise not to consume the tea too often for a longer period of time.

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