Anise Hyssop Bergamont Tea
½ handful of wild bergamont
½ handful of anise hyssop
Quart of water

Bring water to a rolling boil in a stainless steel or granite pan
Remove from heat, add herb immediately. Stir and cover with airtight lid
Allow herb to steep for 30-45 minutes
Strain through fine filter
Bottle tea in airtight glass container, allow it to cool
Refrigerate until needed.
Put used herbs outside under a tree or bush

Cedar Cranberry Tea
1 cup dried cranberries
Half handful of cedar
Sumac to taste
Quart of water

Bring water to a rolling boil in a stainless steel or granite pan
Pour half of water over cranberries, keep cranberry water to the side
Bring remainder ½ quart to boil, remove from heat, and add in cranberries and cedar immediately. Stir and cover with airtight lid
Allow herb to steep for 30-45 minutes
Mix the two liquids and strain through fine filter,
Bottle tea in airtight glass container, allow it to cool
Sweeten with sumac and refrigerate until needed
Put used herbs outside under a tree or bush

Raspberry Leaf Tea
Heaping handful of raspberry leaf
1 quart water
Honey or maple syrup

Bring water to a rolling boil in a stainless steel or granite pan
Remove from heat, add herb immediately. Stir and cover with airtight lid
Allow herb to steep for 30-45 minutes
Strain through fine filter
Bottle tea in airtight glass container, allow it to cool
Sweeten to taste with honey or maple syrup and refrigerate until needed
Put used herbs outside under a tree or bush

Recipes provided by Derek Nicholas, Division of Indian Work