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Herbal Beverages

Herbal Beverages


Thyme & Seasons Herbal Teas: a Collection of Herbal Teas 7 Teatime Treats
by Susan Wittig Albert (1995)

Herbal Teas
by Kathleen L. Brown (1999)

Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
by Stephen Harrod Buhner (1998)

Living Liqueurs
by James Duke 1987

The Essence of Herbal and Floral Teas
by Mary El-Baz (2006)

The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Brewing Herbs, Malts
by Joe and Dennis Fisher (1998)

Aromatic Teas and Herbal Infusions
by Laura Fronty (1997)

Herbs, Botanicals & Teas
by Technomic Publishing Co. Inc. (2000)

Herbal Teas for Health and Healing
by Jessica Houdret (2008)

Cordials and Brandies
by Jagendorf, M.A. Folk Wines (1963)

The Essential Guide to Herbal Teas
by Bobbie A. McRae (1994)

Herbed-Wine Cuisine: Creating and Cooking with Herb-infused Wines
by Janice Therese Mancuso (1997)

The Herbal Tea Garden
by Marietta Marshall Marcin (1993)

Herb Teas and Tea Herbs
by Edith Joy Morgan (1960)

The Oxford Encyclopedia of Food and Drink in America
by Atlantic Pub. Group (2010)

101 Recipes for Making wild Wines at Home: a Step-by-Step Guide to Using Herbs, Fruits, and Flowers
by John N. Peragine (nd.)

The Perfect Cup: Teas & Tisanes
by NorthEast Seacoast Unit (nd.)

The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking
by Sara Perry (1996)

Alewife's Garden: 7 Radical Weeds for Brewing Herbal Ales
by Jillian VanNostrand & Christie V. Sarles (2002)

Country Wines
by Patti Vargas & Rich Gulling (1992)

Cordials From Your Kitchen
by Patti Vargas & Rich Gulling (1997)

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers and More
by Patti Vargas & Rich Gulling (1999)

Herbarist Articles

"From the Wine of Hippocrates to Vermouth" by Franco Chialva The Herbarist. 49 (1983): 79-86. - Describes the historical origins of vermouth. Explains ingredient differences between sweet and dry vermouths. Production processes including wine clearing or fining and maceration, digestion, percolation and distillation of herbs. Principal aromatic herbs used in the preparation of vermouth are listed and the physiological effects of carminatives and bitters described.

"The Beverage Garden" by Madalene Hill and Gwen Barclay The Herbarist. 47(1981): 15-16. - The Beverage Garden in the National Herb Garden has a mix of tropical plants in containers, with beverage plants of Northern and European origin to achieve variety and contrast. From the tropics there is coffee (Coffea arabica), and tea (Thea sinensis) with cherry (Acerola malpighia glabra) and guava (Psidium spp). Some hardy plants to withstand the Washington, D.C. weather are lemon balm (Melissa officinalis), linden (Tilia americana) and juice plants, such as apple (Malus sylvestris) and raspberry (Rubus idaeus).

"The mead maker uses herbs" by James W. Johnston The Herbarist. 39 (1973): 42-49. -Discusses processes of using herbs as flavorings in wines, meads, metheglins, melomels as well as advice on savoring and tasting the delightful beverages.

"Wines from Scotland's Garden and Field" by Catherine MacLennan The Herbarist. 41(1975): 37-40. - Compilation of homemade wines produced from shrubs and trees of Scotland using their flowers, berries and leaves. These include the Elder, birch, mountain ash and Hawthorne tree, and Gorse shrub. Delicious and healthy wines can also be produced with plants out of the garden. Briefly mentioned are Rose petal wine, parsley, beetroot and pea pod wine. Extended discussion on the steps to making birch wine.

"Herbal Beverages Make a Social Splash" by Edna McCalliion The Herbarist. 72(2006): 34-37. -Briefly describes mint, fruit and herbal tea flavors. instructions for herbal sun tea and recipes for minted soda, Edna's lemon cooler, herb cooler and "a perfect cup of herb tea" are included. Includes basic instructions for herbal liqueurs and tips for making herbal wines and fruited liqueurs. suggests drink accessories such as herb sugars and edible flower ice rings or cubes and flower garnishes.

"The Green Muse" by Augusta Watson The Herbarist. 73(2007): 14-17. -Extremely bitter tasting wormwood flavored with wine or herbs was given to French soldiers to combat intestinal worms. Soldiers shared the addictive drink with others. Absinthe ritual drinking spread widely through Montmartre's Bohemian culture. Discusses the consumption of Absinthe and it's affects on artists, the wine industry, and possibly the country's response to war.



Cordially Yours: Herbs to Cheer the Heart
by The Wisconsin Unit of The Herb Society of America (1990)

Herbal Liqueurs
by HSA Ridge & Valley Unit (2001)