02.11.20 Nettle-Leaved Goosefoot Tea

(Post Scriptum: I am keeping my original text but please note this tea was made from “nettle-leaved goosefoot, not stinging nettle.) My stinging nettle obsession lives on today with a big batch of tea, left over from the nettle pesto I made yesterday. I filled a big pot about half-way with water, boiled it, and added the nettles for one minute. After draining the nettles, I set that water aside to cool, then filled a couple of glass jars and a pitcher. It has an earthy flavor when warm, but it also makes a mellow ice tea. Adding a squeeze of lime, a teaspoon of carob syrup and some mint kicked it up to pretty enjoyable.