About

Herb Tea no.5

Maude Grieve Culinary Herbs and Condiments (London: William Heinemann, 1933)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • 1 handful of Borrage
  • 1 handful of Sorrel
  • 1 handful of Endive
  • 1 handful of Cincquefoil
  • 2 or 3 handfuls of Barley
  • ½ a handful of Red Fennel roots

Take the above mentioned ingredients and put them into one gallon of water, adding liquorice, sugar, figs, dates and raisins. Boil from one gallon down to three pints and strain.