Tisane Listing, Part 1

Tisane Basicscovered the difference between a tisane and a tea, why people drink tisanes, how to make them, and what categories of tisanes are. This article is also about tisanes, but it is about individual herbs rather than herbal “teas” as a whole. Below is a definition of each of the major tisanes from Allspice to Eucalyptus, including the herb’s history, origin, flavor, plant part, healing properties, and/or primary health caveats. The next articles will cover 62 more herbal tisanes. If you feel I missed one worth noting, contact me!


WARNING/DISCLAIMER—The tisane world is tricky. Some tisanes are predominantly drunk for the taste, while others are consumed for their potential medicinal benefits. This article covers both. Please do not use these tisanes for medicinal purposes without consulting an herbalist. Do not make them in aluminum pots, as aluminum is a reactive metal may react with some tisanes to produce a harmful compound. Do not take more than the supplier/herbalist-recommended dosages of any tisanes listed here, as some of them can be very dangerous when taken in excess. Thanks!


Allspice
Allspice is a small berry that tastes like a blend of pepper, cloves, juniper, nutmeg, and cinnamon (hence the name) and is often used as a tisane in the Caribbean, where it originated. It is shown to act as a (temporary) local anesthetic (because of eugenol, which is also found in cloves) and antibacterial agent, and is also said to be useful for digestive problems and “one-sided” headaches/neuralgia. It’s most effective when ground fresh just before it is steeped. (PLEASE NOTE—Allspice can cause negative side-effects when taken in large doses and is an allergen for some people.)

Anise
Anise seeds are currently used to flavor some tisanes and are traditionally used to aid in lactation. (If you are lactating, do not use this herb without consulting an herbalist and a pediatrician first.)

Apple
The fruit of the apple tree is used primarily for its flavor in tisanes and in blends with black (often Ceylon) teas. It is very popular in Turkey.

Barley
Barley is a grain that, when roasted, can be brewed into a (possibly) cleansing tisane. It’s popular in Japan (where it is called mugicha and drunk cold as a summer tea) and Korea (where it is called bori cha, served year round and is often blended with roasted corn).

Basil/Tulsi
Basil (known in some parts of the world as “tulsi”) is an herb that originated in India and has been used for centuries to treat poor digestion, bloating, gas, uncomfortable stomach cramps, and upset stomachs. It is also shown to be anti-bacterial, high in flavonoids, anti-inflammatory, and beneficial to cardiovascular health. (Do not use an aluminum pot to brew this tisane—it is known to be dangerous and harmful to the health.)

Black Cherry Bark
Black cherry bark is a Native American remedy for coughs (it suppresses spasms in the lung muscles) and is used to flavor most commercial cherry cough syrups.

Black/Blue Cohosh Root
Black and blue cohosh roots are emmenagogues/abortifacients and hormone regulators. They are often prepared as a tisane. (PLEASE do not use these without consulting an herbalist first.)

Black Pepper
Black peppercorns (and their green and red relatives) are used on their own or in blends (especially in masala chai). For centuries, they have been used in Ayurvedic/alternative medicines for reducing free radicals, increasing circulation, reducing joint stiffness, easing sinus pressure, weight loss, and balancing the body’s water content.

Blackberry
Though blackberry can be used to treat diarrhea, I recommend it for the taste.

Blueberry
As you’ve probably heard, blueberries are very high in antioxidants. As an added bonus, they taste good! The leaves are said to decrease kidney inflammation and aid in increasing urine flow.

Burdock (Gobo)
Burdock (known in Japan as “gobo”) is a Japanese root that tastes like a blend of potatoes and celery. It is used as an anti-inflamatory, antioxidant, liver-cleansing/stimulating, blood-cleansing, and blood-sugar-regulating tisane. Results typically start within three weeks of use. (Consult an herbalist before use. DO NOT use if you have ulcers, IBS, or excess stomach acid.)

Cannabis
Cannabis is best known in its marijuana and hashish forms, but it is also used to make a drug called bhang, which is popular in India and is often consumed as a tisane or mixed with tea. (This herb is illegal in the U.S. and many other countries. Check local laws before use.)

Caraway
Caraway seeds are often made into a tisane. They should be bruised before steeping to maximize taste and effect. They are used to treat intestinal parasites, urinary tract infections, appetite loss (particularly for chemotherapy patients), coughs, colds, bronchitis, and fever, to boost immunity, to increase lactation, and to aid in some liver and gallbladder problems.

Cardamom
Cardamom pods are often added to black tea in blends like masala chai. Cardamom is said to act as a digestive aid (by easing stomach cramps, reducing gas, and freshening the breath), to warm the body (according to Ayurvedic practice), and to reduce the effects of caffeine. It’s also high in antioxidants.

Cassis/Cassia
In the U.S., the majority of “cinnamon” on the market is actually cassis bark. It can be made into a tisane or blended with a tea (such as masala chai) and has been shown to aid in the treatment of Type II diabetes. You can tell the difference between cinnamon and cassis by looking at the sticks. (Cinnamon is many-plied, cassis is one-ply.) Do not try to grind cassis, as it is thick and hard, and it may damage your grinder. It’s best brewed as a decoction.

Cat’s Claw
Hailed as “The Miracle Herb from the Rainforests of Peru,” this herb has long been used by the Ashaninca Native Americans for a multitude of health problems. It is verified to be adaptogenic, antimicrobial, antioxidant, antiviral, anti-inflammatory, and anti-tumor. It’s often used for arthritis, stomach problems, allergies, diabetes, CFS, cancer, herpes, and menstrual irregularities. (Consult an herbalist for more information.)

Catnip
It’s not just for your cat! Catnip is said to be useful for calming the nerves, easing digestive problems, aiding in sleep, and relieving the flu. Some also use it to lessen the pain of migraines and reduce various types of tissue swelling. (Please note that catnip is ineffective after it has been boiled. Use less-than-boiling water to make it into a tisane.)

Cerasse
Cerasse (sometimes referred to as “Jamaican bush tea”) is a bitter Jamaican cure-all, with traditional uses ranging from jaundice to stomach problems to colds to blood sugar imbalances. Some sweeten the tisane with condensed milk or brown sugar to cut its unpleasant flavor.

Chamomile
As I’m sure you already know, chamomile is a very popular floral tisane. You may not know that it has been shown to increase antibacterial activity, relieve muscle spasms (making it popular amongst women with menstrual cramps), and aid in the production of glycine, which acts as a nerve relaxant/mild sedative. Cool. (WARNING—Some people are dangerously allergic to chamomile. If you suffer from hay fever, do not drink chamomile without consulting a physician first.)

Chicory
The root of the chicory plant is a common coffee additive (especially during shortages due to crop failures or war, and in New Orleans in general). It can also be used as a flavorful, caffeine-free alternative to coffee. It is closely related to endive, is highly water-soluble (meaning it takes very little root to make a cup of the beverage), is said to be beneficial to the liver, and may aid in cleansing the blood of toxins.

Chrysanthemum
Chrysanthemum “tea” is immensely popular in China, where it is served as a tisane or blended with true teas. It is sweet in taste and is used for cooling the body, neutralizing toxins, and an assortment of other health purposes related to the liver, skin, heart, and sinuses.

Cinnamon
Cinnamon is a warm, sweet, aromatic spice that is harvested by coppicing the bark of a particular evergreen tree. It’s used in teas (among other things) and as a tisane, and it’s reported to aid in treating colds, digestive problems, cold hands/feet (due to poor circulation), and toothaches, in part due to its high antimicrobial and antioxidant properties. The majority of “cinnamon” on the market in the U.S. is actually cassia (see above), but you can tell the difference by looking. (Cinnamon is many-plied, cassis is one-ply.). A high-quality cinnamon quill (stick) is pale tan and comprised of many thin, delicate layers.

Clove
A clove is the dried flower bud of a particular evergreen tree. It is used as a spice for tea blends such as masala chai and in tisanes. Cloves are shown to be antiseptic (thus, helpful in treating mild infections), antiseptic (they are often used for toothaches), and effective as a vermifuge (a natural means of expelling parasitic worms). If you aren’t looking for a good vermifuge at the moment, don’t worry—many people consume cloves just for the taste.

Coriander
Coriander seed has been used to treat coughs, headaches, a range of digestive problems (particularly appetite loss and indigestion), bad breath, sore throat, and more. It is antimicrobial and antioxidant. Very little of it is needed to make a tisane (less than one teaspoon per quart). It’s also quite delicious on its own or in a blend.

Corn
Though native to the Americas, roasted corn has become a popular tisane in Korea, where it is called okusu-cha, served hot or cold, and sometimes blended with bori cha (a roasted barley tisane) for a balance of sweet and bitter flavors.

Cranberry
Cranberries are very high in vitamin C. The tea, juice, and fruit are used by many for urinary tract infections and weight loss, but there is little scientific evidence supporting these applications. Personally, I enjoy cranberry tea with lemon juice and spices in cool weather.

Damiana
Since it was discovered by the Mayans and the Aztecs, damiana has been used as an aphrodisiac for both men and women. It has also been used for anxiety, breathing problems, bladder infections, headaches, and various types of sexual dysfunctions. There is very little evidence to support its effects at present, but it is known to be damaging to the liver when consumed heavily (more than one cup per day) for an extended period of time. Obviously, I don’t suggest using this herb.

Dandelion
Dandelion is a very useful wild “weed” with roots that can be used to make a soothing tisane. It has been shown to aid in liver function (including the removal of excess estrogen and the metabolizing of fats), to act as a mild laxative, and to increase iron absorption. Some have suggested that dandelion root may also decrease blood sugar and fight cancer, but additional studies must be performed to verify this. (WARNING—Do not take in conjunction with diabetes medication or insulin.)

Dong Quai
Known in Europe as Angelica and in China as the “Queen of Herbs,” Dong Quai makes a tisane that is said to alleviate many women’s ailments, including fibrocystic breast disease, menopause symptoms, and PMS, and to cleanse/build the blood, decrease lymph node swelling, and more. It is shown to be antispasmodic. (Please consult an herbalist if you intend to use this herb as a treatment.)

Echinacea
Perhaps the most popular medicinal herb in the U.S. at present, Echinacea is native to the U.S. and has been used by Native Americans for wounds and infections for over 400 years. It was very popular through the 18th and 19th centuries until it was overtaken in popularity by penicillin. Today it is used to shorten the length of colds and the flu (though studies report varying findings on its efficacy) and to fight infection. (NOTE—May cause an allergic reaction in some, especially those with asthma and allergies. Not advised for use by those with TB, leukemia, diabetes, autoimmune diseases, liver disorders, or connective tissue disorders. It may cause a mild numbing sensation or tingling on the tongue.)

Eucalyptus
An herb used (traditionally) by Australian aborigines as a fever remedy and (in the 19th century) by some U.S. physicians to sterilize instruments and wounds; often used as an inhalation for coughs, colds, bronchitis, and asthma; shown to be an effective antiseptic and expectorant; taken as a tisane by brewing the leaves or mixing the oil with warm water, then deeply inhaling the vapor between sips (WARNING—Overdoses of eucalyptus oil can be fatal, especially in children. Follow the preparation instructions or consult an herbalist.)

So, that’s it for Allspice to Eucalyptus. Learn more with about tisanes from Fennel to Parsley with Tisane Listing, Part 2!