- Bread and Crackers
- Coconut Products
- Cookies and Bars
- Fats and Oils
- Flours, Grains, and Legumes
- Fermented Vegetables
- Fermented Food Starters
- Milk and Cream
- Salt and Spices
- Snack Foods
- Supplements & Superfoods
- Yogurt and Kefir
- Books and DVDs
- Kitchen Tools and Appliances
- Non-Profit Organizations
- Personal Care
- Simple Food
It wasn’t until I became pregnant with my eldest son that I really started getting interested in herbs and their ability to boost overall health and healing. And the first place that I started was this herbal pregnancy tea.
I find that I feel better overall when I drink it regularly and my midwife has seen the difference it has made in countless pregnancies and births.
Along with this basic recipe I am adding red clover and alfalfa to help with my breastfeeding issues and drinking fennel seed tea separately for that same reason.
I highly recommend every pregnant mama take advantage of this tea and its wonderful health benefits. I plan to drink it as a base to a mama’s milk tea for after the birth this time as well. It never ceases to amaze me that God’s creation contains so many free plants and weeds that are so helpful for this blessed time of pregnancy and motherhood.
Herbal Pregnancy Tea
Recipe Notes: I make this double strength and then dilute it 1:1 with water. This gives me four days worth of tea. If you are adding other herbs such as alfalfa, rosehips (for vitamin C), or red clover then cut back the others just a little so your tea is not too strong. I like to use a little more nettle and red raspberry than the other herbs since these are the base of the tea. My favorite source for good quality bulk herbs is Mountain Rose Herbs.
- 1/2 cup (packed) of nettle leaves
- 1/2 cup (packed) of red raspberry leaves
- 1/4 cup of hibiscus flowers (optional for flavor and color)
- Combine herbs in a half gallon jar and fill jar with almost boiling water. Stir to keep the herbs under the water level. Cover and allow to steep for 4-8 hours.
- Strain through a fine sieve, pressing the tea out of the herbs with the back of a wooden spoon to extract all of the good stuff. Fill jar to lip with water and store in the refrigerator for 4-5 days.
- To serve: dilute 1:1 with water and sweeten if desired. Serve iced when it is hot and heated up when it is cold.
- I drink a quart per day, but two cups may be enough for some.
Have you used herbs during pregnancy, and if so which ones?
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
And in the spirit of full disclosure: I do earn a small commission from some links, images and advertisements.
Looking for More?