This red clover tea is high in vitamins and minerals so it’s perfect for replenishing the body after an illness, or after a long period of stress. I make a big batch in the morning to sip on throughout the day.
Red clover has a light floral flavor and is considered a tonic alterative (supports blood detoxification processes in the body). The flowers contain calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C, so they’re an excellent source of nutrients.
Stinging nettles have a salty green flavor and are also considered a tonic alterative. The leaves contain vitamins A and C, calcium, potassium, magnesium, and iron. Nettles are a great substitute for spinach in recipes where the spinach is cooked or steamed.
Oat straw and oat tops have a very mild, pleasant flavor. They are rich in minerals like iron, calcium and magnesium, which help support the nervous system and reduce anxiety. They are considered a tonic nutritive, and I add them to most of my tea blends because of their moisturizing and demulcent properties.
There’s nothing quite like a cup of tea made from homegrown herbs. Not only does everything taste better, but these herbs are also easy to grow and harvest right from your backyard or container garden. I grow all of these plants in my zone 5b garden.
Grow Your Ingredients
Red Clover (Trifolium pratense)
Red clover is a perennial that grows well in zones 4-10 and prefers full sun to partial shade. It prefers moist, well-draining soil, and I use it as a cover crop to improve the health of my garden soil. I direct sow red clover seeds in early spring by scattering them over the soil and lightly pressing them in. They germinate quickly, and I terminate them in early May right before I transplant the summer crops.
For the plants that I don’t use as a cover crop, I harvest the flowers from May to October. The flowers are perfect for teas, jellies, infused vinegars, and syrups.
In the fall, I leave a few plants to go to seed to naturally reseed the area. Red clover is a nitrogen-fixer, making it an excellent companion for garden crops that need nutrient-rich soil, like tomatoes, brassicas, and cucumbers.
Stinging Nettle (Urtica dioica)
Stinging nettle is a resilient perennial herb that grows well in zones 4-8. It prefers rich, moist soil and partial shade. Nettles spread through rhizomes, so be aware that they can quickly grow into large patches.
Harvesting stinging nettles requires gloves, as the tiny needle-like hairs on the leaves and stems cause painful stings. I start harvesting the top 4-6 inches in early spring when the leaves are young and have a purplish tint. Once cooked or dried, nettles lose their sting.
Oats (Avena sativa)
Oats are really easy to grow, and they do well in zones 2-8. They like cooler weather, so I directly sow them in March or April. They usually sprout within a week or two and flower in early June. By late June, I can harvest the milky oats for tinctures and oat straw for teas. The remaining oat seeds mature by late July to early August, depending on the weather. I save the mature oat seeds for next season’s crop and use the surplus for oat milk and oat bread.
Oats are a great cover crop for summer veggies like tomatoes and peppers. I crimp or cut down the oats about two weeks before I transplant the summer crops, which is around mid-May. Using oats as a cover crop in this way helps build soil health and suppresses weeds in my garden beds.
Overview of Nourishing Red Clover Tea
Making this nourishing tea is easy, and you can use fresh or dried herbs. The recipe is for one single serving.
Equipment Needed
- Small pan with a lid
- Fine mesh strainer
- Your favorite mug or tea cup
Ingredients
- Water (8 ounces)
- Red clover flower (½ teaspoon dried or 1 teaspoon fresh)
- Stinging nettle leaves (½ teaspoon dried or 1 teaspoon fresh)
- Oat straw + tops (½ teaspoon dried or 1 teaspoon fresh)
Instructions Summary
- Infuse: In a small pan, bring the water to a boil, then remove from the heat. Add in the herbs and cover the pan with a lid. Let the herbs steep in the pan for 10 minutes. For fresh herbs, chop them up a bit and lightly crush them to release the oils.
- Strain: After steeping for 10 minutes, strain the water into your favorite mug or tea cup.
- Serve: Drink the tea as is, or add milk and honey to taste.
Other recipes with these herbs:
Nourishing Red Clover Tea with Nettles and Oat Straw
Equipment
- Small pan with a lid
- Fine mesh strainer
- Your favorite mug or tea cup
Ingredients
- 8 ounces water
- ½ teaspoon dried red clover flower or 1 teaspoon fresh
- ½ teaspoon dried stinging nettle leaves or 1 teaspoon fresh
- ½ teaspoon dried oat straw + tops or 1 teaspoon fresh
Instructions
- In a small pan, bring the water to a boil, then remove from the heat. Add in the herbs and cover the pan with a lid. Let them steep in the pan for 10 minutes. For fresh herbs, chop them up a bit to release the oils.
- After steeping for 10 minutes, strain the water into your favorite mug or tea cup. Compost the herbs.
- Drink the tea as is, or add milk and honey to taste.
