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Herbal Beverages

This library collection includes a variety of titles on herbal beverages.


Albert, Susan Wittig. Thyme & Seasons Herbal Teas: a Collection of Herbal Teas 7 Teatime Treats. Bertram, TX: Thyme & Seasons Books, c1995.

Brown, Kathleen L. Herbal Teas. Pownal, VT: Storey Books, c1999.

Buhner, Stephen Harrod. Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. Boulder, CO: Siris Books, 1998.

Duke, James. Living Liqueurs. Lincoln, MA: Quarterman Publications, 1987.

El-Baz, Mary. The Essence of Herbal and Floral Teas. New York: iUniverse, c2006.

Fisher, Joe and Dennis Fisher. The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Brewing Herbs, Malts. North Adams, MA: Storey Books, 1998.

Fronty, Laura. Aromatic Teas and Herbal Infusions. New York: Clarkson Potter Publishers, c1997.

Herbs, Botanicals & Teas. Lancaster: Technomic Publishing Co. Inc., 2000.

Houdret, Jessica. Herbal Teas for Health and Healing. London: Lorenze Books, 2008.

Jagendorf, M.A. Folk Wines, Cordials and Brandies. New York: The Vanguard Press, 1963.

McRae, Bobbie A. The Essential Guide to Herbal Teas. Austin, Texas: Fiberworks, c1994.

Mancuso, Janice Therese. Herbed-Wine Cuisine: Creating and Cooking with Herb-infused Wines. Pownal, VT: Storey Books, 1997.

Marcin, Marietta Marshall. The Herbal Tea Garden. Pownal, VT: Storey Communications, c1993.

Morgan, Edith Joy. Herb Teas and Tea Herbs. Falls Village, Connecticut: Herb Grower, 1960.

The Oxford Encyclopedia of Food and Drink in America. Oxford, NY: Oxford University Press, 2004. Ocala, FL: Atlantic Pub. Group, 2010.

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

The Perfect Cup: Teas & Tisanes. NorthEast Seacoast Unit, nd.

Perry, Sara. The Book of Herbal Teas: a Guide to Gathering, Brewing, and Drinking. San Francisco: Chronicle Books, c1996.

VanNostrand, Jillian and Christie V. Sarles. Alewife's Garden: 7 Radical Weeds for Brewing Herbal Ales. Mirror Lake, NH: Radical Weeds, 2002.

Vargas, Patti and Rich Gulling. Country Wines. Pownal, VT: Storey Books, 1992.

Vargas, Patti and Rich Gulling. Cordials From Your Kitchen. Pownal, VT: Storey Books, 1997.

Vargas, Pattie and Rich Gulling. Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers and More. North Adams, MA: Storey Books, 1999.

Herbarist Articles

Chialva, Franco. From the Wine of Hippocrates to Vermouth. 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.

Hill, Madalene & Gwen Barclay. The Beverage Garden. 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).

Johnston, James W. The mead maker uses herbs. 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.

MacLennan, Catherine. Wines from Scotland's Garden and Field. 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.

McCalliion, Edna. Herbal Beverages Make a Social Splash. 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.

Watson, Augusta. The Green Muse. 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.

Zverina, Frances. Libation herbs. The Herbarist. 42 (1976): 61-65. -Includes descriptions of over 20 herbs used in herbal beverages and their lore, including quotes from early herbals for hangover relief.


The Wisconsin Unit of The Herb Society of America. Cordially Yours: Herbs to Cheer the Heart. [Milwaukee, Wis.]: Wisconsin Unit, 1990.

Ridge & Valley Unit, HSA. Herbal Liqueurs. Bethlehem, PA: Ridge & Valley Unit, 2001.