Red Clover
Those pink clover blossoms from the summer field are actually a long-used herbal ingredient, and they make a honey-sweet, gently floral tea that tastes like a warm afternoon.
What It Is
Red clover is the flowering top of a common pasture plant, dried and used as an herb. The blossoms are the star here, not a root or leaf, and they bring a mild sweetness that needs no added sugar. It has been brewed as a simple tea in folk traditions across Europe and North America for generations.
The flavor sits somewhere between wildflower honey and light chamomile, without the apple note. That makes it easy to blend with other herbs. It pairs especially well with rose hips, lemon balm, or mint if you want to round it out.
What To Do
Steep one heaping tablespoon of dried blossoms in hot water (just off the boil) for about ten minutes, then strain. The longer it steeps, the deeper the flavor gets. Drink it plain or with a little honey. It also works blended into a custom tea mix alongside lemon peel or ginger root.
Store red clover in a cool, dark spot in a sealed container and it will hold its flavor for at least a year. For an iced version, brew it double-strength and pour over ice. It is mild enough to drink any time of day.
