Summer Garden Tea

 “ Summer Garden Tea” highly nourishing, earthy, and nutrient-dense
- coming from our homestead summer garden 

An herbal tea blended with lambsquarter, phlox, milky oats, and sunflower petals combines wild leafy greens with calming, nutritive, and colorful blooms. This creates a highly nourishing, earthy, and nutrient-dense infusion.

Breakdown of Ingredients & Their Benefits

* Lambsquarter (Wild Spinach): Often called "poor man's spinach," this wild green is packed with vitamins and minerals. When steeped, it releases nutrients like iron, calcium, and vitamin C, acting as a rich green tonic.

* Phlox (Garden Phlox): The flowers of tall perennial phlox are edible and add a mild, slightly sweet, and peppery taste to the tea. Historically, herbalists have used phlox leaf and flower teas to support digestion and as a blood purifier.

* Milky Oats: These are the fresh, unripe tops of the oat plant (Avena sativa) and are highly prized in herbalism for nourishing the nervous system. They are excellent for easing stress, anxiety, and central nervous system exhaustion. They are also mineral-rich, supplying silica and magnesium.

* Sunflower Petals: The bright ray petals of the sunflower are packed with antioxidants and flavonoids. They provide a mild, slightly earthy, and sweet flavor and help soothe inflammation while giving the tea a beautiful golden color.

How to Prepare the Tea
1. Ratio: Use roughly 1 to 2 teaspoons of your mixed dried or fresh herbs and petals per 8 ounces of hot water.
2. Steeping: Pour hot water (around 190°F to 205°F) over the herbs. Let it steep for 10 to 15 minutescovered, so the milky oats and lambsquarter can fully release their beneficial nutrients.
3. Strain & Serve: Strain out the plant matter and enjoy as is, or sweeten to taste with a bit of honey.