Herbal garden owner shares uses for nettle, mallow and other plants

Katrin Luke, who runs the Karepa medicinal herb garden, says herbal teas can offer health benefits but may take some effort to make enjoyable. In an interview with ERR’s morning programme Terevisioon, she highlighted nettle, mallow and other plants.

Mallow flower tea turns blue or violet when brewed, Luke said, but has little taste or smell. She said it can help with coughs by bringing mucus out of the airways and can protect the stomach lining. Sage, thyme or, for a severe cough, marsh tea can be added for flavour. Luke advised using only a little thyme because its flavour and aroma are strong. Honey or syrup can also sweeten the tea.

Sweet cicely can be used as a seasoning, Luke said, describing its flavour as similar to anise and liquorice. Its leaves, seeds and roots can all be used, while tea is usually made from the leaves or seeds. She said the plant can aid digestion and is also used for colds and coughs.

Luke described St John’s wort as a plant for the darker months, saying its tea has a red colour and can help the body produce serotonin. She said it is used for seasonal depression but should be taken over a longer period and is not compatible with medicines.

Guelder rose berries can be used for fever, Luke said, but should be eaten only after being heated or frozen. Nettle, she added, has a mild, sweet taste that can be balanced with yarrow or berries. She said nettle thickens the blood but is useful during recovery from illness, and that the garden also makes nettle flour for cakes, barley bread, patties and soups.