Essiac tea is based on a group of herbs said to have cancer-fighting properties. Various companies market it under different names, but all originate from the original formula of Rene Caisse, a Canadian nurse who invented it in 1920. In this post, you'll learn how to make Essiac tea taste good.

The herbs that make up Essiac tea (burdock root, sheep sorrel, slippery elm, and rhubarb) have been scientifically tested and found to have numerous health benefits. Among the benefits of Essiac tea are: it strengthens the immune system, cleanses the body, and helps combat other diseases. However, the blend has been used as an alternative cancer treatment.

To learn about the different ways to prepare this type of tea, we'll focus on each of its herbs and the traditional preparation, which involves blending them.

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1. Burdock root

The entire burdock plant is consumed: the root, the young stems, and the leaves. It's a highly edible plant in China and Hawaii, so it's used both as an infusion and as a food. To learn how to make Essiac tea taste good, burdock root comes in several forms:

• If you drink it as an infusion, prepare 40 grams of it in a liter of water and drink a maximum of 3 cups daily.
• In tincture, with fruit juice or water, adding 50 drops of it, divided into three doses.
• Liquid extract sold in any herbalist or pharmacy, consuming 40 drops daily, divided into three doses.
• The one that comes in capsules or with other spices. Two are taken daily, divided into three doses.

2. How to Make Essiac Tea Taste Good with Sheep Sorrel

Belonging to the wheat family, also known as acetosa (not to be confused with the ornamental wheat with the scientific name Rumex acetosa), it is a plant that grows wild, with little water and in arid soils. Its root is harvested in the plant's first years, in the fall, when the plant's energies are most concentrated in the root.

The leaves of this plant have been used as a seasoning for cooking and have been used for hundreds of years in French cuisine. Indians also use it as a condiment for meat dishes and bread. Therefore, it serves both as a herb and as a food.

Among the preparations made with this plant is sorrel soup, eaten in summer. Its preparation consists of boiling potatoes, sautéing onions, and then adding the sorrel at the end. It is served with a boiled egg and sour cream.

3. Slippery Elm

Another way to make Essiac tea taste good is with another herb it contains: slippery elm. The inner bark of the tea tree is used to make Essiac tea. It can be found in Canada and the United States as an ornamental tree.

Slippery elm comes in various forms: tablets, powder, extract, and lozenges. If you prefer an infusion, prepare it as follows: add two tablespoons of powder and crushed slippery elm leaves to half a liter of boiling water. Remove from heat and let it steep for about 5 minutes. Strain and sweeten as desired, preferably with honey.

Its healing properties are concentrated in its high mucilage content, a substance that transforms into a gel-like substance upon contact with water. Its benefits include: relieving coughs and sore throats, reducing intestinal inflammation, treating urinary tract infections, and more.

4. How to Make Essiac Tea Taste Good with Rhubarb

Known as Turkish rhubarb, these edible red stalks are used in pies, jams, puddings, or as tea. They can be eaten prepared or raw. Cooked rhubarb helps reduce oxalic acid by up to 87%. If stored in a very cold place, this oxide can reach the stalk, which could negatively affect the person who consumes it.

To prepare it as jam, these ingredients are required:

• One kg of rhubarb.
• Grated orange peel.
• 400 grams of sugar.
• 80 ml of orange juice.
• 120 ml of water.

It is prepared like this:

Place all the ingredients in a pot of water and bring to a boil. Then, reduce the heat to low and let it simmer for 45 minutes until it thickens, stirring occasionally. Once the time is up, pour the mixture into a glass jar, cover it, and store it in the refrigerator.

If consumed in excess, it can cause intestinal cramps, vomiting, and diarrhea. It can also cause decreased urine production, albuminuria (excess protein in the urine), or the release of acetone in the urine.

5. Essiac Tea

Now, to prepare traditional Essiac tea, it is done as follows:

1. Boil a liter of water in a pot.
2. Add ½ cup of Essiac tea. Cover and let it simmer for 10 minutes.
3. Turn off the heat and let it sit for 12 hours.
4. To drink it, it should not be boiled, just heated.
5. Use a strainer to pour the mixture into a sterilized glass jar.
6. Let it cool and cover it before storing it in the refrigerator.
7. This tea has a shelf life of up to 3 weeks, making it ideal for long-term storage.

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