This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Shopping Cart

Your cart is empty

Continue Shopping

Ayurveda in February- Making Pine needle tea

In addition to its uses as a building material and its beauty, Eastern White Pine (Pinus Strobus) is a valuable medicinal plant right in our backyard! This majestic tree has a long history of applications for all manner of physical ills, and herbalists still consider it to be an excellent remedy for coughs and colds. The inner bark, resin, needles and roots all have specific health purposes.
The Iroquois and Micmac tribes used it often, finding its inner bark and resins to be a healing wonder for coughs, bronchitis, laryngitis and chest congestion. The sap of the tree is naturally antibacterial and can be used in the treatment of wounds. When Europeans first arrived in America, they reportedly followed the wisdom of the natives and drank tea made with Eastern White Pine needles to ward off disease. Pine needles contain antioxidants; They reduce free radicals, which are harmful to humans and can cause disease. The blue-green needles are extremely rich in vitamin C (5x the concentration of vitamin C found in lemons) and can bring relief to conditions such as heart disease, varicose veins, skin complaints and fatigue. Vitamin C is also an immune system booster to fight illness and infections. Pine needle tea also contains high levels of Vitamin A, which is good for your eyesight, improve hair and skin regeneration, and improve red blood cell production. Taoist priests drank pine needle tea as they believed it made them live longer. There is researched evidence that pine needle tea can help to slow the ageing process.
How to make Pine needle Tea:
1. Place 1 cup pine needles, ¼ cup cranberries, 1 cinnamon stick,1vanilla bean pod, 1 whole orange w/ peel, 2 apples, 2 star anise, 6 cloves, 1-inch turmeric root, and 2 tbs rosehips in a large pot and cover with water, at least 8 -12 cups.
2. Turn stove on lowest heat, cover pot with lid, and let gently cook for 2-6 hours, stirring occasionally (the longer you brew it, the stronger the taste.)
3. Turn off the heat, strain out all ingredients making sure to press down on the apples and oranges to get as much liquid as possible. Once squeezed and strained, pour all liquid back into the pot.
4. In the pot, stir in 2 Tbs. vanilla extract, 3 Tbs maple syrup, and 1 tsp each cinnamon and nutmeg. Taste and adjust as needed, adding more maple or more spice to your liking.
5. Serve heated, in a glass with an optional cinnamon stick. Enjoy!!!!