Labrador tea
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Labrador tea, Ledum palustre, is a plant with strongly aromatic leaves that can be used to make a very palatable tea. Labrador tea has been a favorite beverage among Athabaskan and Eskimo people for many years. Labrador is a low shrub with evergreen leaves. The leaves are smooth on top, fuzzy red-brown underneath. The tiny white flowers grow in hemispherical clusters and are very fragrant and sticky. In large does Labrador tea can cause drowsiness, stomach ache, and act as a laxative. Use in moderation.
Uses
The Athabascans use it as a beverage and also as medicine for weak blood, colds, tuberculosis, dizziness, stomach problems, heartburn and hangover. Some people chew the raw leaves because they like the taste. Others use Labrador to spice meat by boiling the leaves and branches in water and then soak the meat in the tea. The meat may also be boiled directly in the water with the stems and leaves. This spice is said to be especially good for strong-tasting meat, such as brown bear meat that has a fishy taste.
Habitat
Ledum palustre<i> grows in peaty soils, shrubby areas, moss and lichen tundra.
Harvesting
<i>Ledum palustre<i> grows slowly, so pick individual leaves rather than whole branches, and harvest from different shrubs. In addition, Labrador grows in abundance in large patches so it should not be difficult to move from plant to plant to avoid over-harvesting. Labrador is an evergreen plant and will be available all year long.