Spicebush Tea

In mnokme (spring), our ancestors drank spicebush tea to improve blood circulation, relieve upset stomach and as a diaphoretic for breaking fevers and treating colds. Similar benefits could be achieved by chewing on the twigs.

Spicebush is a deciduous shrub native to eastern North America, ranging from Maine and New York to Ontario in the north, and to Kansas, Texas, and northern Florida in the center and south. It grows from 6-12 feet when mature in the understory of moist, rich woods. In the spring, yellow flowers grow in vibrant clusters, appearing before the leaves start growing. The leaves have a smooth edge, a dark green adaxis (upper side) and pale green abaxis (under side). The leaves and stems are very aromatic with a spicy, citrusy smell when crushed. Spicebush produces a red berry-like fruit that is eaten by several bird species and was used by our ancestors as a flavoring spice. In the fall, the leaves turn a bright yellow color.

Preparation:

Gather small stems and twigs from the bush as new spring buds are emerging.

Ingredients:

Spicebush stems and twigs

Directions:

1. Bring a pan of water to a boil, then remove from heat.
2. Place several twig bundles in the water.
3. Let spicebush steep for 10-15 minutes, allowing water to become fragrant.
4. Serve hot.

* Sweeten with honey, maple syrup or sugar.

Citations

Citizen Potawatomi Nation Cultural Heritage Center

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