Nutritive Tea Diffusion

I recently attended a lovely workshop with Paul Bergner on digestive health and healing. He is a well known Herbalist and I learned more about herbs and nutrition for inflammation and gut healing. Yay! I’d like to share a recipe he gave us that is easy to make and so delicious. It’s a nutritive tea of Nettles(Urtica), Mint(Mentha), and molasses. Nettles have been used as both food and medicine since ancient times and probably before, in Greece and Rome, and by Native American peoples. It has high concentrations of vitamins, minerals, and particularly vitamin K, plant iron, calcium, vitamin A and chlorophyll. It helps reduce water retention and is an ally to the Kidney/Urinary tract system. I used it myself when I was dissolving kidney stones. Recently, Nettles has also been shown to help relieve symptoms of hayfever and allergies. I love this herb and it has a delicious green color and flavor. I always use Peppermint when my son or I have tummy aches along with fresh ginger root. Mint is actually classified as a stimulant herb, meaning it is used therapeutically to enhance the inner vitality of organs, increase energy, warm the body, increase circulation and elimination, and as an overall tonic. It tastes good too! If you are feeling depleted physically and/or energetically this diffusion is the perfect remedy. It works best if it is taken consistently over time, as most herbs do.


A big handful of Nettle leaf

A big handful of Peppermint leaf

Molasses (organic if possible)

You will also need a ½ gallon glass mason jar OR a heat safe glass container to brew and steep the herbs. I use a mason jar but a heat safe glass carafe is on my wish list! A hot plate to keep the herbs warm and brewing can also be used IF you have the heat safe carafe.

Place the herbs in your glass container, pour freshly boiled water over the herbs, stir with a wooden spoon or chopstick, add molasses to taste. 

Let the tea steep for an hour or so, strain and enjoy! After I drink the first brewing, or some of it, I will top off the container with fresh boiled water. You can get about a gallon of tea out of this recipe, with the first batch being a bit stronger than the second.

Here is how it becomes a “diffusion” if you have the heat safe glass and a hot plate. After making the tea, you let it steep and brew on your hot plate. Similar to a pot of coffee. You can have it on low throughout the day and keep topping it off (up to 3 times) as you drink it.

An infusion is the steeping of herbs in boiled water, usually for leaves, flowers, stems of a plant. A decoction is when the roots of a plant are used and the herbs need to simmer and sit for a bit before drinking. Although there are no roots in this recipe, because it is best to remain warm and continue steeping throughout the day, Paul Bergner calls it a diffusion. Quite clever!