Fermenting herb teas.
Subject: Re: Making Herb Tea
From: Arachne <arney.mibm.ruf.uni-freiburg.de>
Date: Wed, 15 Mar 1995 15:55:03 +0100
For those who are interested in making herb teas, there are some herbs which taste better/work better if they are fermented. Among these are blackberry and raspberry teas.
How to Ferment Herbs
Pick the herbs and then wash them. Let them dry until they are about half-dry i.e. not 'crisp'. Take a linen tea-towel and wet it a LITTLE. Roll the herbs up in the towel and let them dry for 3-5 days. Repeat the process in the linen tea-towel 3 to five times and voila - fermented herb tea.
Courtesy of my HPS.
My experience is that it takes a while to come out with fermented leaves as opposed to mouldy things, but then wasn't it Kipling who said 'anything green which grows out of the mold was a certain help to our fathers of old'?