Skullcap
A slender North American wildflower with a long folk history as an evening herb, skullcap has a mild, grassy flavor and a reputation for going well with sleep.
What It Is
Skullcap grows along stream banks and woodland edges across eastern North America, and Native American and early American herbalists have reached for it for centuries. The part that matters is the flowering tops, which is what you have here. It brews into a pale, slightly bitter tea with a hay-like quality. It is not a standout flavor on its own, so most people blend it.
In the Western herbal tradition, skullcap is most often taken in the evening. It has no dramatic taste to recommend it, which is exactly why knowing how to pair it makes all the difference.
What To Do
Steep one heaping teaspoon in eight ounces of hot water, just off the boil, for ten to fifteen minutes. Cover the cup while it steeps so nothing escapes with the steam. Strain well, since the leaf is fine. On its own it tastes a bit like dried grass; blend it with lemon balm, mint, or chamomile and it fades into the background and lets the other flavors lead.
Store it in a sealed container away from light and heat. Whole dried herb holds its character longer than powder, so grind or blend only what you need.
