Motherwort
A bitter, ancient herb with a name that tells you something: motherwort has been a fixture in folk herbalism for centuries, and it makes a tea that is serious, not sweet.
What It Is
Motherwort is a flowering plant in the mint family, native to central Asia and southeastern Europe, now naturalized across much of the Northern Hemisphere. The leaves and flowering tops are the parts used. It is strongly bitter, faintly aromatic, and not particularly pleasant on its own, which is why it has always been used with intention rather than for pleasure.
In traditional European and Chinese folk practice, it was taken as a tea, often by women, and its common name reflects that long history. It is not a culinary herb. You will not find it in a sauce or a spice blend.
What To Do
Motherwort is almost always prepared as a tea. Steep one teaspoon of the dried herb in eight ounces of hot water for ten to fifteen minutes, then strain. The flavor is quite bitter, so most people add honey or mix it with a milder herb like lemon balm or peppermint to make it more drinkable.
Store it in a sealed container away from light and heat. Because it is bitter enough to be unpleasant in large amounts, start with a small amount and go from there. This is an herb for people who drink tea with a purpose in mind, not for sipping by the pot.
