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Wellness Water Infusion and Tea

A fun tasty way to hydrate is to make wellness water infusions and teas out of common garden herbs and edible flowers and weeds. Stunning sweet pineapple sage is in all its glory in the Autumnal garden at the moment, such a lovely burst of colour which I've matched with revered sacred tulsi with its intoxicating spicy fresh clove like taste, cute little white flowers and velvety leaves.

This Pineapple Sage, Tulsi, lime and ginger cold or hot tea is uplifting immune boosting, adaptagenic, has a pretty pink hue and is the perfect tonic for this time of the year.

Both pineapple sage and tulsi are perennial shrubs that have a host of medicinal health giving properties.

Garden sages tropical cousin, pineapple sage contains many of the same clarifying, digestive and immune-boosting qualities as well as contributing a calming, cooling, relaxing and a heavenly element to a tea or remedy. High in vitamins A and K which are essential for vision, bone health, immune function, and coagulation. With its adaptogenic properties which help with anxiety, depression and mental fatigue it will also lift your mood and balance the nervous system.

Tulsi also shares adaptagenic qualities, it lends itself to combat stress, adrenal fatigue and for hyperthyroid issues. Tulsi is rich in Vitamin C and zinc, it thus acts as a natural immunity booster and keeps infections at bay. It has immense anti-bacterial, anti-viral and anti-fungal properties which protect us from a variety of infections. It is beneficial for the heart, colds and flu, digestion and oral care as well as having the ability to control blood sugar (glucose) levels


~New Recipe~

Check the herbs for any critters that might be living in the flowers before using, to remove give them a swish around in some cold water. Organic or unsprayed citrus is best.

Plant-based | Gluten-free

Makes 1.5L

4 sprigs pineapple sage

4 sprigs tulsi

1 whole lime or lemon, sliced

2 slices fresh ginger

1.5L water

Pop the herbs including flowers into a jug or teapot. Top with cold or boiling hot water and leave too steep. Overnight for a cold brew or 5 minutes for a hot tea. Dried tulsi could be used in the hot version.


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