Description
Feverfew, Tanacetum parthenium, is a small, aromatic plant with pretty daisy-like flowers and soft, feathery leaves.
It has a long history of use in traditional herbal preparations and is particularly associated with headaches and migraines. However, modern research into migraine prevention has produced inconsistent results.
The leaves have a distinctly green and bitter flavour. Dried feverfew is commonly used in herbal infusions and blends, particularly alongside softer flavours such as lemon balm, ginger or chamomile.
A little tip: Feverfew is bitter! Start small and pair it with a gentler herb rather than expecting a delicate cup of floral tea.
Feverfew & Lemon Balm Infusion
Ingredients
A small pinch of dried feverfew
1 teaspoon dried lemon balm
250 ml hot water
Honey, optional
Slice of lemon, optional
Method
Place the feverfew and lemon balm into a cup or tea infuser.
Pour over the hot water and leave to infuse for 5 to 8 minutes.
Strain, taste and add a little honey or lemon if desired.
Tammy’s tip: Start with less feverfew than you think you need. You can always make the next cup stronger. Bitterness is much harder to put back in the packet
⚠️ A Little Note About Feverfew
Feverfew can cause mouth irritation or sores, particularly from fresh leaves, and may cause digestive upset or allergic reactions. It should be avoided during pregnancy, and caution is important for people taking blood-thinning medicines or those sensitive to plants in the daisy family
