Pineappleweed Tea is a modern British recipe for a classic tea made from dried pineappleweed flowers that has a flavour that's a cross between chamomile and pineapple. The full recipe is presented here and I hope you enjoy this classic British version of: Pineappleweed Tea.
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Tea can be made from fresh flowers (green pineappleweed tea) or from dried parts of the plant. Here I describe how to dry the plant and make a tisane from it.
Ingredients:
500ml (2 cups) large pineappleweed flowers
Method:
Trim the pineappleweed flowers neatly then place in a coffee filter and hand up in a cool, dry, spot. Shake the filter every time you pass and allow to dry for 4-5 days, or until the flower heads are dry and crumbly.
Once dry, crumble the flowers between your fingertips. Shake the coffee paper gently and transfer the crumbled flowers into a clean and dry jar. You should have enough for a 70g jar.
To prepare the tea: Transfer 1 tsp dried flowers into a mug, pour over 225ml water and set aside to steep for 10 minutes. If desired you can strain through a tea strainer and then drink.
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