Pregnancy Tea
This traditional pregnancy tea is rich with dark, leafy herbs like Red Raspberry Leaf, Nettle and Alfalfa. Lemon balm and rose hips lighten the inky brew with their bright flavor.
Servings: 28 servings
Calories: 2kcal
Ingredients
- 2 ounces dried stinging nettle leaf
- 2 ounces raspberry leaf
- 1 ounce oatstraw
- 1 ounce alfalfa leaf
- ½ ounce cut and sifted dried lemon balm
- ½ ounce rose hips
- ½ ounce dried rose petals
Instructions
- Stir all the herbs together in a large mixing bowl so that they're evenly distributed. Set a wide-mouth funnel into the lip of a jar and spoon the mixed herbs into the jar. Cap tightly and store out of the sun.
- Bring about a quart of water to a boil, and then spoon a heaping quarter-cup (about ¼ ounce) of your mixed herbs into a quart-sized jar. Cover with boiling water, cap, and let them steep overnight - about 8 hours. Strain out the herbs, and enjoy the tea.
Notes
Among the midwives who recommend pregnancy teas, like this one, most recommend about two cups a day during the second trimester and up to a quart a day in the third trimester. Reach out to your care provider to determine what is the right amount for you.
Nutrition
Calories: 2kcal | Potassium: 11mg | Vitamin A: 85IU | Vitamin C: 2.3mg | Calcium: 12mg | Iron: 0.1mg
