Butcher's Broom Cut Root Herbal Tea ~ Ruscus Aculeatus

Origin: Bulgaria

The Butcher's Broom (or Ruscus aculeatus ),  is an herb with a rich history that dates back to antiquity and reaches into modern botany. Its name ("Butcher's Broom") comes from the traditional use of its tough branches for cleaning meat cutting boards, due to its antiseptic properties. 

Taste: The dried root has an earthy, slightly bitter and astringent taste. 

Aroma: Distinctive, reminiscent of wood and freshly dug soil.

 How to enjoy it 

With Spearmint or Mint: The freshness of mint covers the bitter aftertaste of the root.

With Lemon & Honey: The acidity of the lemon "cuts" the stew, making it much more enjoyable.

Instructions to prepare it

Like all hard roots, Butcher's Broom needs boiling to release its ingredients:

Add 1 teaspoon of root to 250ml of water.

Simmer for 5-10 minutes .

Let it "rest" for another 5 minutes before straining it.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.