by Cat, May 25, 2017 (Image, right, from Wikimedia Commons)
Swan Valley Herbs is an old-fashioned apothecary shop specializing in dried herbs, tinctures and salves, owned by Tom Tracey in Bigfork MT (1).
I’ve been using their Mugwort Tea herbal mix – one of their biggest sellers – for about 10 years, to keep my candida overgrowth under control. Its flavor is a bit off-putting until you get used to it, and now I actually like it. He has two different recipes; the one he suggested for me is Mugwort Tea #2. Its ingredients include the following dried herbs (sorry, I don’t know the relative amounts):
- Pau D’Arco,
- Slippery elm, and
- Fennel seeds.
It’s the latter’s licorice flavor that overrides the off-putting flavors of the others, as you get used to it. I include the instructions to brew the tea (about 5 cups worth), below.
Jan 2022: I may try adding about 3 Tbsp grated ginger root to this tea, for flavor and also to help my liver. However, in 2022, I added ginger root tincture to my morning health-beverage, so don’t need to add ginger root to the Mugwort tea mix (and I’ve not yet tested adding it to the tea).
See also: 1. Healing Herbs, Oils and Remedies Menu
Per Swan Valley Herbs, take: 1 cup (8 oz), 2 – 4 times daily, before meals. I usually do 2-times/day (before breakfast, and before dinner)
Brewing Mugwort Tea
The following are from the instructions in one package of Mugwort Tea Blend #2 (1). I take 8 oz, 2-3 times daily; at that dose, one batch lasts about 2 days.
Optional: Can opt to add ginger root (for flavor and to help my liver): add 1 Tbsp finely grated ginger root to the herb mix. (See note about ginger, above.)
Use a plain stainless-steel or ceramic-coated stainless steel pot (see image, right). DO NOT USE AN ALUMINUM POT. I use:
- If making just 1-quart, I use 1½-quart steel pot with lid, covered with black (outside) and blue (inside) ceramic coating, similar to red Chantal pot, above right; or
- If more than 1-quart, I use 2-quart stainless steel pot (not coated) with a long handle, and lid (sorry, I don’t have a photo).
- Measure 1¼ – 1½ quarts (5 – 6 cups)* of filtered water to a boil in a stainless-steel or ceramic-coated pot.
- Once it comes to a boil, turn it down to lowest heat.
- Stir in the bulk herbs until completely submerged in the water.
- Cover and allow to simmer gently for at least 30 minutes, stirring 1 – 2 times during the simmer.
- Remove from heat and cool, before straining through a cotton cheese-cloth and wringing excess liquid our of the herbs.
- I place my Pyrex glass quart-size measuring cup in a large mixing bowl (in case it overflows; then set my large stainless steel filter over the quart measuring cup, and line the filter with good-quality cotton cheese-cloth (fairly fine weave).
- Pour the tea mix through the filter. To keep it from overflowing, I transfer about a cup of the filtered tea to a clean jar or coffee cup.
- After all is filtered, I transfer to a Mason jar(s) for storage in the fridge. If there is more than 1 quart of liquid:
- Transfer only half to my quart Mason jar, then add the saved excess and mix.
- Then pour remaining tea into the jar, leaving some headspace so I can mix it. If there is some left-over, I pour part from the quart jar into a cup to drink, or into a half-pint mason jar to save with the quart jar in the fridge.
- Then add remaining filtered tea to the quart jar and mix.
- Makes about 1 – 1¼ quarts tea
- Store 2 – 3 days in clean glass jars/bottles in the refrigerator.
- Dosage: 1 cup (8 oz) 2 – 4 times daily before meals.
*NOTE: When Tom at Swan Valley Herbs originally subscribed the tea for me in 2008, it required “1½ quarts plus 2 ounces” filtered water to make about 1 quart tea. In 2017 he reduced the amount of filtered water to 1¼ quarts. Not sure why the change; start with 1¼ quarts water; if that is too strong, add another cup (for total of 1½ quarts). I use the greater amount, as that is what is familiar to me.
- Swan Valley Herbs, 429 Grand Ave; Bigfork MT 59911; owner: Tom Tracey