Summer Herb Recipe
Barley & Hawthorn Tea
Summer is a time for barbeques with friends and family. More often than not we overdo the grilled meats and spicy sauces causing indigestion. Here is a tasty way to bring TCM into your summer fun. Skip the sugary soft drinks and iced tea and try a tea made of Shan Zha/hawthorn berries and Mai Ya/barley sprouts or malt.
Animal and laboratory studies report that Shan Zha/hawthorn berries contain antioxidant flavenoids, including oligomeric procyandins (OPCs, also found in grapes) and quercetin. Mai Ya/barley sprouts or malt contain many easily assimilated vitamins, minerals, and proteins, plus chlorophyll. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid, and pantothenic acid. Used traditionally together for removing food stagnation, regulating digestion, and especially aiding in the digestion of fat. Excellent for kids as well as adults.
- 2 oz. Shan Zha/Crategus pinnatifida fruit, hawthorn berries
- 4oz. Mai Ya/Hordeum vulgare sprout, barley sprouts or malt
- Honey or sugar to taste (optional)
- Rinse the herbs in cold water.
- Soak the herbs in a tall pot with 8 cups of cold water for 20 minutes.
- Cover pot, bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- When cool enough to handle, strain and discard pulp. May be served hot or cold.
- Sweeten to taste with honey, sugar or even white grape juice. Add fresh fruit slices or berries for garnish and additional flavor.
Makes 6 cups