All the way from California to Alaska, the vibrant purple flowers are fireweed grows along forest streams and in open meadows, and even along the roadside. While beautiful, these plants also have strong medicinal properties that can be extracted when making Fireweed Tea. Here is how you do it!
Fireweed makes me think of two things: summer and the Yukon. Growing up, a family friend told me that “fireweed is the hourglass of summer. When you first see its little purple blossoms, you know summer is here. When all the blossoms disappear, you will know summer is gone.” I’ve never forgotten that.
Tips to Forage for Fireweed
- Where to look… Fireweed is hearty and grows in groudn that is often “disturbed.” It also grows well in wet ground around streams and bog. While you might find fireweed around roads and highways, do not use it due to contaminents coming from vehicles.
- How to cut... Snap off or use a knife to cut fireweed at the base. Do not cut too high or try to pull out from the roots.
What I didn’t know is the medicinal power of fireweed. It has been used medicinally for centuries due to its astringent properties which make it great for soothing irritated skin and reducing inflammation from bug bites.
Fireweed is an excellent source of dietary fiber, vitamin A, niacin, vitamin B6, folate, calcium, magnesium, and manganese. The antioxidants in fireweed benefit the digestive system, the circulatory system and the immune system, the lungs, and the skin. It can be a powerful aid in digestion and cultivating a healthy gut biome.
Fireweed for tea isn’t just dried, it is fermented. After fresh plants are foraged, leaves are allowed to cure in a glass jar. The fermentation process allows a deeper, fruity flavor to develop.
Quick Steps to Making Fireweed Tea
- Collect Fireweed plants.
- Remove leaves and smash with your hands.
- Let ferment for 2 days in glass jar.
- Dry in oven for 20 minutes.
- Brew for a delicious and healthy beverage!
I learned about this while rafting the Tatshenshini River from Dalton’s Post to the Pacific Ocean in the summer of 2014. Fireweed grows smaller up North (as do most things.. roots don’t grow as deep when the soil freezes for a good part of the year), but it’s just as beautiful and just as powerful.
The blossoms of the fireweed plant are also edible and make a lovely garnish. Need a snack with your fireweed tea? Try the recipe for Dutch Oven Huckleberry Jam Rolls! Another summertime delight!
Fireweed Tea
Equipment
- Glass Jar
Ingredients
- 1 lb fireweed leaves
Instructions
- Forage for 1 lb fireweed leaves. Collect them just below the blossom using scissors or a small knife. Do not use leaves too near the ground as they can look weepy and do not ferment as well.
- Using your hands, smash leaves so they are "broken." Place in glass jar with lid. Store in humid environment for 2 days, shaking once or twice a day and quickly discarding any sign of molding leaves.
- After 2 days, place leaves on a cookie sheet. Preheat oven to 350F and bake leaves for 20 minutes until they are completely dry. Let cool and store in a air-tight container for up to a year.
- Brew tea to desired strength following the same method that you would for other loose tea leaves.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Lovely!
This worked very well – much faster than the dehydrator – sun dried is fast too but not always convenient. Smells great!
Easy to make!