• Prep Time:
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  • Serves: 1 Servings

Goldenrod (The Patriotic Species)

  • Recipe Submitted by on

Category: Beverages

 Ingredients List

  • "Sweet goldenrod, sometimes called blue mountain tea, has a rich history.
  • Long before the arrival of Europeans, the Native Americans so appreciated
  • its taste that they flavored other medicinals with it. After the Boston Tea
  • Party in 1773, patriotic colonists devised a substitute for China tea
  • called Liberty Tea, made from equal parts of sweet goldenrod, betony, red
  • clover, and New Jersey tea (Ceanothus americanus). Later, sweet goldenrod
  • became a cash crop in the United States; it was even exported to China,
  • where it sold at high prices as a tea substitute.
  • "To make tea from sweet goldenrod, harvest the plants just before they come
  • into bloom, usually in August. If you wait too long, the leaves may have a
  • slightly acrid or bitter taste. You may strip the leaves from the stems and
  • place them on trays in a single layer or dry the stalks upside down in
  • bundles and strip off the dried leaves. Provide good air circulation and
  • avoid direct sunlight. When the leaves are thoroughly crisp, store them in
  • jars with tight-fitting lids, out of the sun.
  • "Use a teaspoonful of the dried herb to a cup of boiling water and steep
  • five minutes or to taste. A half-and-half mixture of sweet goldenrod and
  • peppermint makes an unusual, sweet beverage."
  • * Excerpted from an article by Jill Jepson in 'The Herb Companion' * Volume
  • 5, Number 6, August/September 1993 * Typed for you by Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Goldilocks' Gourmet Spinach Soup
Categories: Soups, Vegetables, Davidson
Yield: 6 Servings

5 tb Butter, sweet
1/4 lb Mushrooms, fresh; washed,
-dried, trimmed & diced
1 Scallion; chopped
5 tb Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt; (opt)
Pepper, black
Nutmeg, ground; (opt)
1/4 lb Cream cheese; softened & cut
-into cubes
1 c Swiss; grated
3/4 lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut”š the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.

*Dying for Chocolate*
Diane Mott Davidson

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