Lots of
medicinal tree leaves are great for teas, which are effectively
water extracts. Tannins in the leaves provide a recognisable tea-like taste. But note that some tree leaves can be strong in condensed tannins, which can limit absorption in the stomach, and if so then are not suitable for regular repeated use. For example, oak leaf tea is only really advised if you want to limit digestion, perhaps in complaints like diarrhoea, just like how black tea might be advised. Tree and bush leaves are generally best used young when the active ingredients are at their maximum (they are doing the job of protecting the young leaves from insect and predator attack). However, as I have mentioned in a separate post about ginkgo, there are occasions when other constituents are wanted, and ginkgo leaves are usually harvested when more mature for maximum flavonoid content.
A water extract of plant material is essentially an infusion, we call it a tea if it is hot. This approach allows the bruised or cut leaves to brew until they sink and is good for dissolving certain constituents. Less commonly a cold infusion in water, usually for 8 hours or overnight, is considered appropriate. Bear in mind that there are plant constituents such as resins which need to be extracted with other solvents, and this is when tinctures are preferred ranging from 25-60% alcohol (more on this in
The Medicinal Forest Garden Handbook). If you are making a water infusion be aware that some essential oils will be lost in steam - hence the advice to cover aromatic infusions to stop the essential oils escaping - or you can use them as inhalations if you want to breathe in tiny amounts of essential oils.
You can use fresh leaves - about a small handful to a mug - or if dried then use one-third of this amount (say 1-2 teaspoons per mug) - it is fairly approximate. On our courses at Holt
Wood we always encourage visitors to try out combinations of fresh plant leaves. They often express surprise at how palatable these can be! I like to make medicinal tree leaves in mixes of three, often with nearby herbs. First, a good starting point is to include a tannin-containing
rose family member - any rose, bramble, hawthorn, wild raspberry leaves - to provide a 'tealike' base. Second, mix in a further 'medicinal' element which likely may have a hint of bitterness such as willow or birch, meadowsweet leaves. Third, add an aromatic plant - this could be young pine needles or mint, or flowers to give lift and taste. As you experiment try to remember ones that worked well - I wish I had written more down! The combinations are endless. Here is an example we have enjoyed with Lemon balm, Birch and Douglas Fir. If you have good combinations then do share!
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