Fermented tea made from leaves of garden and wild plants (master class)

[Sol * ka]

I'll go, read the contraindications and indications again, choose what suits us. And it is generally useless to approach doctors with questions about herbs (at least to ours)

Sol * ka, from my own experience I can say that very soft tea in its effect on the body is obtained from fireweed (suitable for almost everyone), apple, pear, strawberry, raspberry, currant. From cherries and blackberries, tea has a stronger effect. But the daily alternation of these teas or the composition of tea mixes can practically eliminate these effects. But you know better. If you think that something can harm you, then it is better not to make this tea.

And I got tea from an apple of the current, - but the most innocuous plant.

Oksana, Wonderful tea turned out! Let him rest now, stand!

how to twist these rolls, they unwind with me, maybe they need to be rolled .... can I have a photo?

I have never spun apple-tree rolls, always in a meat grinder, so I can't tell you. But I can offer to make tea from an apple tree in the same way as I did from a pear - freeze the leaves, then defrost them, mash them properly and send them for fermentation (see more Answer # 200, page 11). Or, as advises annnushka27:

and then immediately without defrosting, cut it with scissors, not one by one, but took it directly in bunches and cut it, and then for fermentation under a press.

.

Does a minced apple and a hand-rolled apple differ in fermentation time? A? (There is no meat grinder at the dacha)

Loksa, Probably, no one will answer you, since, in my opinion, no one twisted rolls from an apple tree. Do as I and Annushka wrote. The leaves will make good tea, don't worry!

Thank you I will cut in general to think. I'll go to the dacha there, I have a plum without a drain, for a long time I have a grudge against it. That's just SUMMER WE HAVE BEEN SWITCHED OFF it is pouring and pouring rain o-ho-ho.

Girls, I also made cherry tea.

LTD!!! Lyudochka, as in time !!!! in the freezer lies the bird cherry since yesterday evening. In the evening after work they will go in my course!

That's just SUMMER WE HAVE TURNED OFF it is pouring and pouring rain o-ho-ho.

let's hope that this abomination will stop)))

[Oksana]

I'll go to the dacha there, I have a plum without a drain, for a long time I have a grudge against it. That's just SUMMER WE HAVE BEEN SWITCHED OFF it is pouring and pouring rain o-ho-ho.

let's hope that this abomination will stop)))

Oksana, Galina Iv., and you, in between the rains, tear the leaves - it's not all day long!

I'll go to the dacha there I have a drain without a drain, for a long time I have a grudge against it

Someone was already making tea from plums. But they are silent, they do not say what happened ... I have 10 such plums without plums growing. You should also try to make tea.
Moreover, SUMMER HAS BEEN INCLUDED ...

and you, in between the rains, tear the leaves - it's not all day long!

Not even one day and a month and all without a break))), especially Oksana and I are outside the city only on weekends)))

Lyudmila, you turned on, but our switch probably broke ...

[Galina Iv.]

in the freezer lies the bird cherry since yesterday evening. In the evening after work they will go in my course!

Galina Iv., try to grind bird cherry in a meat grinder. Lena-kubanochka says that everything is well twisted for her. And then, for some reason, it does not curl well by hand, it gives little juice, so it ferments rather poorly.

Not even one day and a month and all without a break))), especially Oksana and I are outside the city only on weekends)))

Yes, it's sad ...

try to grind bird cherry in a meat grinder

bow to you for your work (and this is a big job to answer everyone)

[Galina Iv.]

Galina Iv.,

And the questions arose: the shortest fermentation time - how much? Because the blackberry behaved strangely - after twisting the smell is strong, the color has already changed in an hour,

Oksana.3 hours is the least time I've fermented. Moreover, any plant. And the color can change immediately, so this is a secondary indicator. It is strange that the mountain ash began to decline in 6 hours ... It shouldn't. I wanted to ask if the temperature was high, and then I remembered that "you turned off the summer" ... But it shouldn't deteriorate during this time. You need to do further - dry ...

and when I twisted the black chokeberry yesterday, I wondered if I had confused the leaves, since there was a pronounced smell of bird cherry there. Wonders!!!

Today I brewed apple tea, something for me, or I threw too much tea leaves, maybe it's not ripe yet.
It seemed to me very bitter, and somehow the smell "like in a bath."
Will be working.

And the rose hips will be delicious: girl-q: I have two huge bushes growing.
Probably spoiled the currant. Forgot that me in the evening at work: crazy: Put on fermentation and get either four hours of fermentation or twelve. What's better?

I put it on fermentation and you get either four hours of fermentation or twelve. What's better?

12 is better, but I would put it in a cool place).

And from the rosehip it will be delicious

I read that the most delicious thing about rosehips is (oddly enough) the roots, they are dried and added to tea. Make from leaves, we will wait for the result).

better 12, but I would put it in a cool place)

I will do so, the more it is cool here

The temperature in the warmest bathroom was 24.5 degrees Celsius.
Yes, at the dacha, on a weekend, I picked up blackberry leaves (we even have an extra one) and a bit of apples to try, so I made tea from them.
The blackberry fell off because of my low pressure, and my smell did not like it.
Here I am sitting in sadness…. I'm waiting for summer, one pleases the rain as if it will wash the leaves.
Girls, do you dry black or red bird cherry?
I went to the store bought a large grate for the meat grinder, imagine: plach7: those - DO NOT FIT - know fate to do it by hand

[Verunchik]

Today I brewed apple tea, something for me, or I threw too much tea leaves, maybe it's not ripe yet. It seemed to me very bitter, and somehow the smell "like in a bath."

Verunchik, the smell "like in a bath" indicates overexposure of tea during fermentation or high temperature during it. How much was the tea fermented? And at what temperature?

Probably spoiled the currant. I forgot that I had to work in the evening. I put it on fermentation and it will turn out either four hours of fermentation or twelve. What's better?

Larissa, maybe 4 hours will be enough. We need to be guided by the smell. If the smell is strong, then you can already dry.
Maybe do it the way Galina advised - put it in a cool place. Only 12 hours I have never kept currants on fermentation.

Eva3, are you talking about a pear?

I asked about the apricot. Well, since I had a bag of leaves in the freezer, I immediately wanted to throw it away, and then I decided to give it a chance. She pulled it out, thawed it, then took a decent handful of leaves, crumpled it in my hands, twisted (rolling between the palms) a ball, well, in general, as necessary, if only quickly, Then I chopped this ball-tourniquet with a knife, it turns out very quickly. By the way, it turned out a lot of juice, unlike a meat grinder, there it turned out completely dry offal, put it in a container, pressed it well with your hand, the juice flopped there too, and sent it to fermentation. The smell was very bright herbal, more pleasant than in the previous case, but what will show next, then I'll write.
And for the gifted ones (like me) in rolling rolls.There is no need to dwell on the correctness of the roll, as I did with the currants. With raspberries, I took several leaves 4-5, then crunched them, like washed them, then squeezed like an accordion, well, as necessary, and then rolled them between my palms. It turns out a roll not in the literal sense, but more like a flagellum-roll. Or this stack was immediately crushed into a ball like paper, rolled between the palms, the juice stands out very well, then this ball was slightly leveled and again a little into an accordion and a flagellum. When I write, it seems long and incomprehensible, but in practice then everything works out by itself. And again, there is no need to focus on the indicativeness and the sameness of the rolls, longer, shorter, thicker, thinner, it does not matter how it turns out, so well, all the same will then be cut.
Although it seems to me to save time with any leaves after freezing, you can do the same as I did with apricot, mash, cut and ferment. Well, of course, you still need to check in practice. After all, here, even taking into account other people's experience, everyone must fill their own bumps, and only then will they choose the best option for themselves.

[Larissa]

you get either four hours of fermentation or twelve. What's better?

Larissa, there is such a rule - it is better to under-ferment than over-ferment. I would have stopped at 4 o'clock after all ...

[lappl1]

lappl1, thanks for the wonderful master class! So my playful little hands got to my father-in-law's dacha and carried a little foliage there. Made kulubnik, cherries and lemongrass. The plans include raspberries, apple trees and what else will come to hand. Grinding in a meat grinder and fermenting for 4 hours on the surface of the plate in which the bread was baked, that is, in the warmth - as I felt that the smells were close in strength to an open bottle of French perfume, I put it in "Dry Hove". Everything dried up overnight. I will try it in a couple of weeks - let it stand. One thing burns out - a huge bag was pinned to the leaves, and the output is very small as a result of all the manipulations

[Oksana]

The temperature in the warmest bathroom was 24.5 degrees Celsius.

Oksana, normal temperature! In my house it does not happen above 20 *, more and more often - 18 *. Now it's warmer, so I put the tea to ferment outside under the canopy.



filirina-Irina, to your health!

Grinding in a meat grinder and fermenting for 4 hours on the surface of the plate in which the bread was baked, that is, in the warmth - as I felt that the smells were close in strength to an open bottle of French perfume, I put it in the "Dry Hose"

This is the most correct approach - focus on the smell. At the same temperature, there can be different fermentation times. The number of leaves, the size of the container in which we ferment the tea, the degree of moisture content of the material (drier / wetter) affects. Therefore, I gave an approximate time, and everyone should look at the smell - the strongest flavor... At first it is not very easy to understand, but you will do it two or three times and you will understand what is the strongest aroma!

put it in the dry wind. Everything dried up overnight.

Irina, and not for a long time - to spend a night in Dry Wind? Today my tea dried up in 1 hour. True, there was very little of it, but still. At what temperature did you dry?

Made kulubnik, cherries and lemongrass. The plans include raspberries, an apple tree and what else will come to hand.

Girls, my inferiority complex began to develop with you ... I cooked for myself slowly all summer and autumn, I was in no hurry - one plant at a time ... And then, bam, and second shift you make 2 - 3 plants a day! I began to feel like a lazy person! I'm going to pick something, otherwise today I only made one tea.

The quince gulls ripened, could not resist, brewed. The color is so pleasant, sunny, the photo does not convey all its beauty. It is still too early to draw any conclusions, there is no smell as such, but I am sure that it will still appear. The taste is light sourness, pleasant, and I added a little currant-raspberry jam, mashed with sugar, so yummy. We will draw final conclusions in a month, but it is already clear that it will not be bad.The only negative, very tight leaves go to the meat grinder.
As for the apricot, I just poured it into a storage container, it seems to me that we shouldn't have run into it. The smell, of course, is very different from all others, but after drying in the breeze it has already changed a little and notes of dried apricot in the sun are guessed in it, this is how the wild apricot was previously dried on the roof and it dried up in a biscuit, this is something distant pecking. So, by winter, delicious seagulls may also mature.

I would have stopped at 4 o'clock after all ...

Lyudmila, I'll just leave and I can't control the drying, I was going to dry it in the dryer. Or put to dry? And the smell was immediately like this: girl_love: and thanks again

[Larissa]

Larissa, it is better not to leave tea to dry uncontrollably! Then place it in a cool place. Then one of the girls put it in the refrigerator. But then he did not share his experience. Maybe do this?

As for the apricot, I just poured it into a storage container, it seems to me that we shouldn't have run into it. but after drying in the breeze, it has already changed a little and notes of dried apricot in the sun are guessed in it,

Eva3, so it also seems to me that there can be good tea. Try it now. All the same, the essence of tea will be clear!

And again, there is no need to focus on the indicativeness and the sameness of the rolls, longer, shorter, thicker, thinner, it does not matter how it turns out, so well, all the same will then be cut.

Eva3, thanks for sharing your experiences and thoughts! Girls will come in handy! My photos show that my rolls are also not exemplary. The main thing here is to shake them properly, before the juice is released.

After all, here, even taking into account other people's experience, everyone must fill their own bumps, and only then will they choose the best option for themselves.

Very valuable comment! Through experience we learn the essence and improve the process!

Yes, the refrigerator is best. Then I'll write what happened. In general, she created a problem for herself: pard: But this did not discourage the desire to make tea. I read about this for a long time, but did not dare to do it.
I smelled peach leaves, somehow not very much to me, has anyone done it already?

I return to our rams again ... I tried to peel off the leaves of the irgi. I put it in the freezer for the night, in the morning I decided to turn the rolls. It was not so! I had to twist it through a meat grinder. Immediately there was an unexpected smell of almonds. After 4 hours of fermentation, almonds smelled everywhere. Dried, hanging in a pillowcase. It looks like I’ll go through the village for an irga, since we have a lot of it. The structure of her leaves is just like that of a pear. Freezer granules turned out to be very beautiful. So whoever has the opportunity - dry!

Loksa, no one, probably, will answer you, because, in my opinion, no one twisted rolls from an apple tree.

I twisted, frozen after my meat grinder boycotted. Fermented for 7 hours. Here is a photo of apple tea.


And here is a peach, frozen and cut with scissors before fermentation:


This is a pear, also frozen and cut with kitchen scissors:


Now I put the echinacea leaves to dry:

bow to you for your work (and this is a big job to answer everyone)

I join! Yes, Lyudmila, thank you! I have enough patience to answer everyone! This is for you!

I am starting to stop looking at this bouquet more and more often! Maybe him too ... that, there too ...

Girls, my inferiority complex began to develop with you ... I cooked for myself slowly all summer and autumn, I was in no hurry - one plant at a time ... And then, bam, and second shift you make 2 - 3 plants a day! I began to feel like a lazy person! I'm going to pick something, otherwise today I only made one tea.

Nope, you have, from the perspective of my experience, the right approach. With yesterday's and today's teas, I got confused where what. I switch to one tea a day.

[Verunchik]

Verunchik, the smell "like in a bath" indicates overexposure of tea during fermentation or high temperature during it.How much was the tea fermented? And at what temperature?

Yeah, here I got loose, almost 12 hours.

[Larissa]

Then I'll write what happened. In general, she created a problem for herself

Larissa, Done! Is this really a problem? It's okay, everything will be OK!

I tried to peel off the leaves of the irgi. It looks like I’ll go through the village for an irga, since we have a lot of it. The structure of her leaves is just like that of a pear. Freezer granules turned out to be very beautiful. So whoever has the opportunity - dry!

Veronica, still want to know what kind of animal this is - IRGA: girl-q: 1 Maybe I need it too!

what kind of beast is this - IRGA

Sugary-sweet berry of blue-violet color, 1-1.5 cm in size, oval shape. It blooms with white dense brushes, often confused with bird cherry, since it blooms at the same time. There are undersized species (from 1.5 meters) and tall.

🔗

[Anya]

Quote: Galina Iv. from Today at 15:37, I bow to you for your work (and this is a big job to answer everyone) I join! Yes, Lyudmila, thank you! I have enough patience to answer everyone! This is for you!

Annushka! Thank you !!!! I am very, very pleased! Gorgeous bouquet! I love chamomile!
And without that, the recipe was not worth exhibiting! Nothing, I'm professionally used to answering questions!



Anya, Beautiful tea! Looks like it should!

I am starting to stop looking at this bouquet more and more often! Maybe him too ... that, there too ...

Eh, nooo! This is now my bouquet!

With yesterday's and today's teas, I got confused where what

Tan, so you sign! I bought an adhesive tape for the windows, it is easy to write on.

Yeah, here I got loose, almost 12 hours.

Verunchik, too much! For Ivan tea, you can, and then, twisted by hand. And on a meat grinder 6 hours is enough. I ferment less, I'm afraid to lose the smell!

Sugary-sweet berry of blue-violet color, 1-1.5 cm in size, oval shape ...

natushka, Thank you ! I went to the link. How useful it turns out! Maybe it grows with us, but I have not met. I wonder what kind of tea it will make?

I switch to one tea a day.

Tanyush, you reassured me! So be it, I take my words back ... I'll return to the same schedule. And then we have raspberries, all different currants ripe strawberries are still there, so you can't make a lot of tea a day.

Finally, according to the level of work done, the first post is almost a dissertation! Completely abaldened.
And very many people need it.
I also dried the leaves - it came out badly and I gave up.
But in fact - there it is! (from)

[CheBuRashGO]

CheBuRashGO, Thank you! Join us! There are already so many of us!

Girls, take me into the society of tea growers, tea makers. In short, the campaign. Yesterday I picked a bag of apple and currant. I sent the currants to the freezer, and left the apple tree directly in the bag overnight. In the morning, the leaves of the apple tree were already lethargic, I turned them on an ancient manual meat grinder. She's already warmed up poor. Then she wrapped a sheet of currant rolls. Fermented for 8 hours. I dried in the oven on convection with the door ajar. Apple pellets scattered and even dusty. Probably weakly wilted. Next time I will try to freeze and cut or trim with scissors. The smell during drying was very strong, and then it became herbal. I hung it up for final drying, I really wanted to try it right away.
Conclusions: it is better to make one type of tea in one day. Otherwise, the oven may be busy with the first tea, and the second is already ready for drying. At least I did it. Next in turn is a sea buckthorn leaf. I will try to dry in a pan in the country. I'll do a little for trial. I understand that it is useful, but rubbing the leaf in my hands did not smell it. Thanks to Lyudmila for the topic and everyone for the excitement.

[Vladimirovna]

Vladimirovna, Welcome! With the initiative you!

Apple pellets scattered and even dusty. Probably weakly wilted.

Yes, it should have dried well. The apple tree is perfectly granulated. And what was the grill in the meat grinder? Better to bet large.
The smell should show up! Because the apple tree does not initially smell like grass!

Conclusions: it is better to make one type of tea in one day.

Yes, that's more convenient. And we have a lot of time before the leaves fall. It's better to take your time, but do it well.

Next in turn is a sea buckthorn leaf. I will try to dry in a pan in the country. I'll do a little for trial. I understand that it is useful, but rubbing the leaf in my hands did not smell it.

Perhaps I should also test the sea buckthorn. But there is no one of our own, the neighbors have to cut it off Or at least sniff.

Lyudmila, on weekends, I walked around the site and to the neighbors and "sniffed out" everything to dry out. By the way, I have a hawthorn with huge leaves, rubbed, does not smell.

[Vladimirovna]

I have a hawthorn with huge leaves, rubbed, it does not smell.

Vladimirovna, and you put the leaves in the bag, remember them in the same place and smell them right in the bag. There must be some smell.

At what temperature did you dry?

I was drying the night - I wrote it this way, put it at 1 and turned it off probably at 4-4-30, And the temperature for medicinal herbs was 40 degrees.

I have a hawthorn with huge leaves, rubbed, it does not smell.

With huge ones? Maybe it's a cultivated species, a hybrid. We have a wild-growing - small-leaved. Although we have almost semi-desert here, maybe it's just bad for him

Girls, my inferiority complex began to develop with you ... I cooked for myself on the sly all summer and autumn, I was in no hurry - one plant at a time ... And then, bam, and the second shift you have 2 - 3 plants do it in a day! I began to feel like a lazy person! I'll go get something, otherwise today I only made one tea.

Lyudmila, of course, we saw all your teas at the same time, so we don't know what to grab onto, it seems to me that I have missed something important in my life! So we're catching up!
But in general, I also will not make more than one tea a day. Let's stretch the pleasure. I already open all the boxes and smell them several times a day.
I probably was some kind of hamster in my past life, I really like to make supplies for the winter. Especially freeze and dry. The freezer is almost full of grated berries with sugar, dill, well, there are little things, and in the fall there are also vegetables.
And I also like to cook what used to be bought only in the store. We don’t buy bread, and indeed baked goods, pasta, ice cream, kvass (something else, you won’t remember everything at once). I remembered, gel for washing, different cleaning products there too. But if we also give up store tea, at least partially, then it's great! I used to dry only lemon balm and mint, but a lot.

I must have been some kind of hamster in my past life

And guess what my mother-in-law called a chipmunk?

I twisted echinacea in a manual meat grinder, it is fermented now.

And guess what my mother-in-law called a chipmunk?

It is clear now where this nickname comes from! And my mother-in-law is no longer surprised by anything. She says, oh, she's invented something again. Now I went to her, while we were talking, I look at the strawberries under their tree, in the shade, there were no berries because of this, but the leaves are gorgeous. Well, I pinched and pinched, then asked for a bag. I tell her, there were no berries, so at least we use the leaves.

Girls, what are you great! straight proud, sho stood next to me!

[Omela]

Omela,

And I also like to cook what used to be bought only in the store.

In-in, I also try to show myself very rarely in the store and teach my all to home-made, and food and (non) chemistry. Therefore, I am also glad to see my useful, albeit not quite successful teas.

[Tanyush]

And guess what my mother-in-law called the chipmunk?

Tanyush, so this is a compliment! I googled about the chipmunks - it turns out they are from the squirrel family. Look, what a beauty!




Annushkawhat a fine fellow! Even a washing gel! The recipe for the studio, please!

it seems to me that I have missed something important in my life!

I missed it - I didn’t miss it, but what I got, that's for sure!

Therefore, I am also glad to see my useful, albeit not quite successful teas.

Marina, I threw away my first batches altogether - and sour tea with me, and I burned it! And you didn't have all of this, so the tea will stand still and will be all right!

Girls, what are you great! straight proud, sho stood next to me!

Ksyusha, stop standing, let's get busy! Start with fireweed, it is probably already blooming with might and main!



Annushka, and how does echinacea behave there?



Girls, yesterday I fermented St. John's wort. We dried it every year as a medicinal herb. But dried, it takes up a lot. I decided to save the jars and get more useful things by fermentation. The bouquet of St. John's wort was not small! Just enough for the whole winter. And in the end it turned out 250 ml. Now I think that for a medicinal infusion you need to take half a teaspoon per glass.

In general, I peeled off every stalk - leaves and flowers.



I twisted everything together in a meat grinder, without pre-drying and freezing. The result is semi-crumbly granules.



Fermented for 5 hours outside, under a canopy (it was warm 25 * C).
The dried tea is crumbly.
I don't know, maybe true herbalists would not approve of this method of preparing herbs for medicinal purposes. But when I brewed the ready-made "tea", the taste and color delighted me - they became much richer than from ordinary dried herbs. Which, in fact, was what I wanted.

Good afternoon everyone! I report on the work done last night. I dried raspberries and blackberries, rolled in a meat grinder (through the freezer). I have a meat grinder with a fine grid. The raspberries were not impressed .... they crumbled partially, the smell is not ah, it may appear over time, but the blackberry is like with juicier leaves, the granules were denser, dried longer and did not crumble at all. Dried granules of a dark color, could not resist, brewed. The taste is rather sour, then the aftertaste remains for a long time - an astringent aftertaste, like berries, they knit (some word is not Russian). Blackberry tea is very aromatic. I advise!
P.S. Before drinking any tea, I advise you to study the properties of this plant.

But when I brewed the ready-made "tea", the taste and color delighted me - they became much richer than from ordinary dried herbs. Which, in fact, was what I wanted.

Lyudmila, how does it taste as bitter as dried St. John's wort?

I must have been some kind of hamster in my past life

I probably lived with you next door, in a neighboring mink, I love everything natural.

[Tan]

Tan, so you sign! I bought an adhesive tape for the windows, it is easy to write on.

Yes, that's understandable. Just when I made two teas a day and they were different from each other, then I folded it into a jar and signed it. And when several and in two days, and it seemed that I remember exactly in which cup which fermented. And the color depends on the degree of fermentation ... In general, from the unidentified ones, I made a mixture.
By the way, I tasted plum today, it's delicious. The husband looks at everything suspiciously and does not risk trying yet

[Galina]

I dried raspberries and blackberries, rolled in a meat grinder (through the freezer). I have a meat grinder with a fine grid. Raspberries were not impressed .... partially crumbled, the smell is not ah, may appear over time

Galina, and warned that raspberries crumble when scrolling through a meat grinder. And the taste will infuse! I didn’t fit my twisted one for a year. I even wanted to throw it away. And then I tried - very much even nothing! And the taste and color. But hand-rolled after freezing is incomparably better.

but blackberry as with more juicy leaves, the granules were denser, dried longer and did not crumble at all.Dried granules of a dark color, could not resist, brewed. The taste is rather sour, then the aftertaste remains for a long time - an astringent aftertaste, like berries, they knit (some word is not Russian). Blackberry tea is very aromatic. I advise!

And I called this taste tart! Yes, I really like this tea! Only this year I haven't cooked it yet. The neighbor was greedy - she told me to cut her off later, after she picks the berries. But I'm not proud - I'll wait. Moreover, in the fall, the taste and aroma are more intense.

P.S. Before drinking any tea, I advise you to study the properties of this plant.

Girls, I subscribe to every word!

Lyudmila, how does it taste as bitter as dried St. John's wort?

Galina, a little bit bitter. Doesn't bother me at all. I won't drink it like tea. So, just in case I prepared it, it might come in handy.

And the color depends on the degree of fermentation ...

Tanya, you've already become a specialist! Yes, the longer we ferment, the darker the color is. But the aroma is stronger in low and medium fermented tea.

And when several and in two days, and it seemed that I remember exactly in which cup which fermented. In general, from the unidentified, I made a mixture.

Yes, it is not surprising to get confused!

By the way, I tasted plum today, it's delicious. The husband looks at everything suspiciously and does not risk trying yet

And why am I passing by the plum tree? Disorder! I am making an apple tree today, so you can plan a plum tomorrow or the day after tomorrow.
My husband also continued to drink for the first time in the store. And then he got hooked on mine. Now we only drink it.

Lyudmila, my black chokeberry is not tart, but astringent (it may be appropriate to call this tart)
but on top of that, I have it sour, and quite sour, but with a pleasant aroma)
I can't even say which is tastier - ivan tea or blackberry ...



Oh, how many wonderful discoveries he prepares for us .... Lyudochka's theme)))))
Girls, I know that this delicious tea from meadowsweet is taken for fermentation not quite blooming flowers. My dacha is located in a forest zone and there are not many grasses there, as in the vast expanses of meadows.
Therefore, who did the tavolga, please write! and I, in turn, promise you to do and express my opinion about blueberry leaves and heather.

slightly bitter. Doesn't bother me at all

Lyudmila, but dried St. John's wort simply cannot be drunk, like bitter bile)))