Willow Bark
Willow bark is the original source of what aspirin was built from, a fact that earns it a quiet kind of respect on any herb shelf.
What It Is
The bark is stripped from the branches of willow trees, dried, and cut into small pieces. It has been steeped as a tea across Europe and Asia for centuries, long before anyone isolated its active compounds in a laboratory. The flavor is quite bitter and a little astringent, with a faint earthiness, so most people blend it with something sweeter.
It is not a cooking ingredient. Willow bark belongs in the cup, not the pot. Traditionally, people reached for it as a daily tea during times when they wanted extra support, a practice that goes back at least to ancient Greece.
What To Do
Simmer one teaspoon of the bark pieces in two cups of water for about fifteen minutes, then strain well. Do not just steep it like a regular tea leaf; the bark needs gentle heat to open up. The result is bitter on its own, so stir in honey, or blend it with rose hips, licorice root, or cinnamon to soften the edge.
Store it in a sealed container away from light and heat. It keeps well for a year or more. If you are pregnant, nursing, or sensitive to aspirin, check with your doctor before making this a regular cup.
