This year, I explored TWO new types of tea made from forgeable plants. Be prepared, because these aren’t exactly the type of tea that you would serve at a tea party.

Goldenrod Tea.

If you recall a post from about 9 months ago, I made an Asian-type sauté with this plant.

I am one of those people who totally can’t see large quantity of something and not want to do something with it (that’s why I impulsively collect glass jars and large plastic containers). The goldenrod was basically everywhere.

I just boiled some water and poured it all over the blooms that I had picked.

I think people see flowers and automatically think that goldenrod tastes floral and sweet, but it’s very much the opposite. I can only compare the flavor to a very old walnut mixed with spinach and broccoli.

I sweetened my first cup with honey, but the flavor of the honey clashed with the more savory goldenrod flavor, so I didn’t do that again.

For flavor, it was probably 3/10. Surprisingly, though, it wasn’t bad to just sip on. I’ve always thought that when you’re working on a project, it’s easy to sip something bitter.

I’d certainly make it again.

Pine Tea.

I’ve eaten tiny pinecones, pine sap, pine needles, and cambium (the sweet inner layer of the bark—and when I say sweet, I actually mean sweet), so it’s hard to believe that this was actually my first time to make pine tea.

The flavor was top notch, though a little too strong at times. Honey went well with this one. It made for a great evening tea—and seemed very healthy.

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I thought this would be a fun look at some of the projects that I’ve been playing around with lately!!