Flax-seed Tea
Ingredients
Directions
Steep
Pour boiling water over the flax-seed and liquorice root.
Place the vessel near, but not on, the fire for four hours.
Strain and serve
Strain through a linen cloth.
Make fresh every day.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flax-seed
- Releases mucilage into the hot water, giving the tea a soft, slightly thick body.
- Liquorice root
- Adds sweetness and a distinctive aromatic flavour to the infusion.
The step that matters
Keeping the vessel near, not on, the fire. Mucilage and flavour come out of the seed and root slowly in hot water. Holding the infusion just below a hard boil over four hours extracts them gently, while direct heat can make the infusion harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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