A chilly start to the day, edging and curling the leaves with frost. There is mist on the horizon and my breath in moist white puffs as I exhale. As the sun continues its ascent, rays make their way through the canopy to my little teacup as it sits atop an aged and furrowed mossy limb of an old willow tree.
I cut a new growth twig about 7mm diameter. It’s yellow and peels easily to reveal a moist and smooth inner bark. I then proceed to peel off the tough outer layer so that only the inner bark remains for my tea. This is where the stronger stuff lives and exposing it fully helps it infuse into my tea. I also pop in a few young leaves, weaker in taste and action, but adds a satisfying beauty to the cup.
Willow is nature’s aspirin. It was used in the very first human clinical trial in the late 1900’s. Take it for lowing a fever, reducing headache and easing joint pain. It is not just one isolated chemical that creates the desired effect. Salicylic acid is one component, there are others such as tannins that tighten and tone and bring an antimicrobial action.
Flavonoids that reduce oxidative damage and protect and strengthen capillaries, increasing their flexibility. This means that inflammation and associated pain is reduced through the synergistic action of the plant constituents.
The taste is variable depending widely on the species and its conditions. Today my tea is very bitter with the salicin only just detectable. The tea doesn’t have a scent but the fresh leaves are ever so gently floral. I recommend taking your tea to taste, however is most agreeable to you. Its a general rule of thumb to guide your dosage.
CAUTIONS: Avoid on blood thinners and do not take in aspirin allergy or if pregnant.
