How to make an herbal tonic

May 5, 2016

Nettles are known for their stinging qualities, but Round the Bend Farm wants to show you how to make tea with the weed.

Nettles are higher in vitamins and minerals than kale or spinach, says Elizabeth Wiley, education and projects manager at Round the Bend Farm. This weekend, the farm will host holistic health coach Hannah Jacobson-Hardy, of Sweet Birch Herbals to teach locals how to concoct herbal tonics, such as nettle tea.

You'll learn how to identify wild edibles—such as dandelion greens, nettles, burdock, and Lamb's Quarters—and use them for an immune boost, said Wiley. Wear comfortable clothes, as there will be some walking during the two-hour Cleansing Herbs workshop.

It aligns with the farm's Open Farm Day, which will include local products, guided tours, and, of course, herbal tea.

Can't make it? Try making your own tincture—or herbal concoction—with the recipe below.

Roasted Root Recharge by Hannah Jacobson-Hardy

1 tsp. roasted dandelion root

1 tsp. roasted burdock root

1 tsp. roasted chicory root

1 quart water

1 tablespoon ghee

1⁄4 cup milk of choice: almond, rice, cow (optional)

maple syrup (optional)

Instructions: Boil one quart of water and add the roots. Turn to low and simmer for 20-40 minutes. Pour the decoction (tea) through a sieve into a mason jar. Add the ghee, milk, and maple syrup. Use an immersion blender or a regular blender to emulsify the oils in your tea for 10-20 seconds. Pour into your favorite mug and share with friends.

Best served hot, but if you plan on storing the tea, do so before adding the oils.

Cleansing Herbs workshop at 10 a.m., Saturday, May 7; $15 general admission. Visit for more info.