Fennel seed

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):

• Mugwort,
• 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

Recommended Dosage

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.)

Chantal Enamel-on-Steel cookware

EQUIPMENT

1. 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 (in the back). It is about 3.5″ high and 8.75″ wide.
   • Or if making 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).
2. Pyrex glass quart-size measuring cup;
3. Large mixing bowl;
4. Large stainless steel filter (shaped as bowl, not flat); and
5. 2-3 Mason jars with lid (quart-size)

INSTRUCTIONS

1. Prep the herbal tea:
   • 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.
2. Strain:
   • 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 (shaped like a bowl) 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:
3. Transfer to Mason jars:
   • 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
4. Store 2 – 3 days in clean glass jars/bottles in the refrigerator.
5. 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.

Testing:

1/6/24: I’ve made this many times in the last few years, but this time I decided to record it. I followed instructions, using my 1-quart glass measuring cup, and my ceramic-coated, 1½-quart, stainless steel pot and lid (with black and blue ceramic coating). Simmered the herbal mix in 1½ quarts (6 cups) boiled, filtered water, then set aside (with lid) to cool for about 2.5 hours. Then strained as instructed, using a clean cotton cheese-cloth lining my stainless steel filter (shaped like a bowl) over the quart measuring cup. Once straining was completed, I poured the liquid into 2 each pint Mason jars, plus a small 6 oz glass. I put the jars (with lids) in my fridge and drank the 6 oz from the glass. The flavor is as good as always, and batch will last 2-3 days if kept in the fridge. Delicious as always (once you get used to the herbal flavor).

References:

1. Swan Valley Herbs, 429 Grand Ave; Bigfork MT 59911; owner: Tom Tracey