Uva Ursi Leaf
A low-growing mountain shrub with leathery little leaves that have been brewed into tea across northern Europe, Asia, and North America for centuries.
What It Is
Uva ursi means "bear's grape" in Latin, a nod to the red berries bears favor. The plant itself hugs rocky, cold-weather ground from the Alps to the Appalachians. The dried leaves are what get used, and they carry a notably earthy, slightly astringent flavor, not unlike a bitter green tea.
In folk tradition across many cultures, uva ursi leaf tea was a familiar remedy kept in the kitchen cupboard. It has a long history as a botanical used in traditional herbalism, and it remains a staple in herb shops today.
What To Do
To brew, steep one teaspoon of dried leaves in eight ounces of hot water for ten to fifteen minutes. The longer it steeps, the more bitter it gets, so taste as you go. Strain well before drinking. Some people add honey or a slice of lemon to soften the edge.
Beyond tea, uva ursi leaf occasionally appears in herbal smoking blends and botanical potpourri. Store the dried leaves in a sealed container away from light and heat, and they will hold their character for at least a year.
