Saturday, July 18, 2009

Mint and Fennel Tea

A long time ago I read a book about medicinal herbs. One thing the author proposed was that somehow plants seem to grow near their need. He gave an example of a plant that killed cancer cells growing spontaneously around a cancer center. I, being a bit of a scientist, am quite skeptical but sometimes I wonder....

Here is some scriptural supporting evidence from the Book of Mormon:

Alma 46: 40
And there were some who died with fevers, which at some seasons of the year were very frequent in the land—but not so much so with fevers, because of the excellent qualities of the many plants and roots which God had prepared to remove the cause of diseases, to which men were subject by the nature of the climate—

So here is the interesting thing. I have been suffering from undiagnosable abdominal pain for six months. Right now my yard is full of weeds because my husband and I have been away from home on a mission for three years. Almost nothing is growing


mint and fennel

they are all over the place!

so I looked up the benefits of mint and fennel tea and here is what I found:


Mint is well known for its ability to sooth the digestive tract and reduce the severity and length of stomach aches. In addition, mint teas and other herbal preparations have shown great promise at easing the discomfort associated with irritable bowel syndrome, and even at slowing the growth of many of the most harmful bacteria and fungi. The well-documented antifungal properties of mint are thought to play a role in the treatment of asthma and many allergy conditions as well.

(by the way - I also have an odd asthma condition as well)


The main active constituents of fennel, which include the terpenoid anethole, are found in its volatile oil. Anethole and other terpenoids may have mild estrogen-like activity, which inhibit spasms in smooth muscles, such as those in the intestinal tract.

In fact, fennel was formerly an official drug in the United States and was listed as being used for indigestion.

So I am busy making mint and fennel tea right now. Here is how I make herb tea:
  • Pick edible herbs that grow easily in your garden. Be sure to do a little research and make sure they are safe.
  • Boil 4-6 cups pure water
  • I like to cut the herb stalks into about 4 inch pieces to release some of the oil and to make them easier to cover
  • Put the herbs into a glass bowl, or even easier, a 6 cup glass measuring cup with a spout
  • Pour boiling water over and seep for 20 minutes or so
  • Strain
  • Add honey to taste (optional)
  • I like it chilled in the summer

1 comment:

  1. That is so fascinating! I hope it helps. I have a friend who drinks lots of peppermint tea everyday to help with her ulcers.