Wild raisin. Viburnum cassinoides. Withe-rod, and up in the southern mountains they call it Appalachian tea.
Strip the leaves, wilt them a day, then
Altro...
Wild raisin. Viburnum cassinoides. Withe-rod, and up in the southern mountains they call it Appalachian tea.
Strip the leaves, wilt them a day, then
Altro...Wild raisin. Viburnum cassinoides. Withe-rod, and up in the southern mountains they call it Appalachian tea.
Strip the leaves, wilt them a day, then dry-toast in a skillet over low heat, turning the whole time, until they darken and smell of tobacco and hay. Three minutes. Four at the outside. Steep a heaping spoonful in just-off-boil water for five and you get something coppery and faintly sweet.
The toasting is the whole trick. Untoasted, the leaf is flat and green and not worth your kettle. Be precise, though — the famous antispasmodic cousins are cramp bark and black haw, not this one.
What grows near you that your grandmother never had to buy?
#Herbalism #ForagedFood #WildRaisin #Viburnum #Appalachia #FolkMedicine #HerbalTea #FoodAsMedicine #Botany #Foraging #Plants #Photography
