More than 100 distinct species of Goldenrod have been identified, and distinguishing between them can be a challenge. The plants that I harvested were found growing along the edges of a logging road. They stood about 3 feet high, with tall, slender, rod-like stems which branched out near the top, each branch lined with small pod-like, golden-yellow flowers.
I snipped the tops of the plants just below where they began to branch out, and put the flowers in the dye pot. The remaining stems with leaves, I set aside to make green tea later. There is more about that at the end of this post.
|Goldenrod September 2012|
|Goldenrod Mordant Sample Card|
|Left: alum; Center: iron; Right: copper|
Making Sweet Goldenrod Tea
|Goldenrod leaves washed and drying in the sun|
When dry, I stripped the leaves from the stems, filling a large bowl to over-flowing.
|Dried Goldenrod leaves|
Next, I spread the leaves on two cookie sheets and put them in my oven for about 1 hour on the lowest possible temperature, 170 degrees, leaving the oven door ajar. This was to make sure that no moisture remained in the leaves to mold them. I also put a glass jar for storing the tea into the oven to remove any moisture in the jar as well. Then I crunched up the leaves and put them in the jar. Be careful not to crunch the leaves too much as when dry, they disintegrate easily and the particles may become so small they slip right through a tea sieve. Next time I prepare these leaves, I plan to leave them whole or break them into much larger particles than pictured here in the jar.
|Goldenrod Tea Leaves|
To enjoy this tea, you may use fresh leaves or dried. Experiment with the amount of leaves to use to get the desired strength of tea. I prefer a stronger tea and use a little more leaves than the recipe below calls for. When using fresh leaves, I put a handful of whole leaves in my teapot and pour on the boiling water, letting it steep for a longer period of time. Of all the green teas I have ever tasted, this is my absolute favorite!
Sweet Goldenrod Tea
2 tsps. leaves
8 ounces water
Pour boiling water over the leaves and let steep for 10 minutes.
Add a touch of honey to taste.
|Sweet Goldenrod Tea with Honey|