Ruta graveolens and Artemisia absinthium
Rue
- Rue is a semi-wood perennial or a small evergreen sub-shrub, which is native to Southern Europe, West of Asia and Northern Africa.
- In traditional healing practices, Rue tea has been used to promote menstruation, against hypertension and to treat hysteria.
- Crushed Rue leaves are placed in the ear canal to relieve ear aches and headaches.
- Externally, Rue is applied as a skin antiseptic and insect repellant, as well as a poultice against rheumatic pain.
- Rue is used for digestion problems including loss of appetite, upset stomach, and diarrhea.
- Warning: Rue as been used as an abortive. Do not ingest if pregnant.
See more at The University of Texas at El Paso
Rue (la Ruda de Castilla) and Lavender Hot Chocolate
Ingredients
1 teaspoon dried Rue
1 teaspoon dried Lavender
1 cup water
4 tablespoons of drinking cacao (note: not cocoa)
2 tablespoons honey
Instructions
In a pot, boil water, when boiled, add Rue and Lavender.
Turn off the flame and cover to infuse. After 15-20 minutes, remove the herbs.
Add a few squares or tablespoons of drinking cacao (for example Oaxacan semi-sweet, or 100% dark chocolate)
Turn the heat back on to a low flame, and stir continuously, until the chocolate is dissolved.
Add honey to taste.
Alternatively – put 3 teaspoons in cane liquor and let it sit in a cool, dark place to make a tincture
Wormwood
- Wormwood perennially grows in small 6 to 8 inch mounds or reaching up to 10 feet in height. With the exception of several species in tropical environs, the genus originated in and mostly belongs to the drier climes of the Northern Hemisphere.
- Historically, Wormwood was used as strewing herbs to repel insects. They were also ingested to destroy parasitic worms and antidotes for mushroom and hemlock poisoning.
- Other treatments using Wormwood include digestive tract cure-alls, women’s conditions, fevers, gout, malaria, appetite stimulant, intoxication, sprains, colds, flu, tuberculosis, cancer, asthma, and rashes.
See more at Herb Society of America
Ginger Estafiate Mocktail
Ingredients
1 teaspoon Estafiate
1 cup of water
1 oz Lime juice, freshly squeezed
1 oz Ginger syrup
¼ cup water
¼ cup sugar
¼ cup ginger, peeled and chopped
1 tsp agave
¾ cup sparkling water
½ cup ice
Instructions
How to make the Ginger syrup:
Begin by making the Ginger syrup. Combine the sugar and water in a medium sized pot and whisk together. Bring to a low boil.
Once the mixture starts boiling, add in the chopped Ginger and reduce to a simmer. Let simmer for 15 minutes.
Strain the Ginger out of the syrup and transfer to an airtight container. Let cool.
How to make the Estafiate infusion:
Add the cup of water to a saucepan and bring to a boil.
After the water boils, add the tablespoon of Estafiate and leave it simmering for 3 minutes.
After this time, remove it and cover it for 5 minutes to let it rest.
Strain the Estafiate infusion and cool in the refrigerator.
How to make the mocktail:
Add the infusion, Lime juice, Ginger syrup and Agave to a cocktail shaker. Shake and pour over a glass of ice.
Top with soda water and garnish the rim with lime juice, and sugar.
Alternatively – forgo the ginger syrup for simple syrup and mix ginger beer with the infusion.