Herbal Pregnancy Tea
The winner of the Kindle is Mary Jo. Thanks to all for participating and be sure to check out The Last Pilgrims!
It wasn’t until I became pregnant with my eldest son that I really started getting interested in herbs and their ability to boost overall health and healing. And the first place that I started was this herbal pregnancy tea.
I find that I feel better overall when I drink it regularly and my midwife has seen the difference it has made in countless pregnancies and births.
Along with this basic recipe I am adding red clover and alfalfa to help with my breastfeeding issues and drinking fennel seed tea separately for that same reason.
I highly recommend every pregnant mama take advantage of this tea and its wonderful health benefits. I plan to drink it as a base to a mama’s milk tea for after the birth this time as well. It never ceases to amaze me that God’s creation contains so many free plants and weeds that are so helpful for this blessed time of pregnancy and motherhood.
Herbal Pregnancy Tea
Recipe Notes: I make this double strength and then dilute it 1:1 with water. This gives me four days worth of tea. If you are adding other herbs such as alfalfa, rosehips (for vitamin C), or red clover then cut back the others just a little so your tea is not too strong. I like to use a little more nettle and red raspberry than the other herbs since these are the base of the tea. My favorite source for good quality bulk herbs is Mountain Rose Herbs.
- 1/2 cup (packed) of nettle leaves
- 1/2 cup (packed) of red raspberry leaves
- 1/4 cup of hibiscus flowers (optional for flavor and color)
- Combine herbs in a half gallon jar and fill jar with almost boiling water. Stir to keep the herbs under the water level. Cover and allow to steep for 4-8 hours.
- Strain through a fine sieve, pressing the tea out of the herbs with the back of a wooden spoon to extract all of the good stuff. Fill jar to lip with water and store in the refrigerator for 4-5 days.
- To serve: dilute 1:1 with water and sweeten if desired. Serve iced when it is hot and heated up when it is cold.
- I drink a quart per day, but two cups may be enough for some.
Have you used herbs during pregnancy, and if so which ones?
Hi I just wanted to mention that I read and have been told that hibiscus can cause miscarriages so you might not want that in your pregnancy tea.
This is what i still drink every day! my son is 1yr and 2 mo, but i shill drink it as a vitamin “supplement”. the vitamin content is through the roof and it is absorbed far better than a pill! I will occasionally add random herbs depending on how i feel physically (echinacea., horsetail, catnip, fennel etc..). i make it in a gallon size mason jar and i let it sit over night. strained and into the fridge it goes in the morning for a supply of fantastic and nutritious iced tea when ever i want some. i also have a deluded quart in the fridge for both of my daughters (3 and 5) to drink. that is their “vitamin supp” all well! so beautiful how God has given us everything we need in some amazing plants. if we just take time to learn about them and then trust in his provision! 🙂
Thank you! Thankyou!!
Hi Shanon,
This is great! 🙂 Would you please stop by MindBodyandSoleOnline(dot)com to share this on my Wildcrafting Wednesday blog carnival? I’m sure my readers would love this! 🙂
Thanks!
~ Kathy
I didn’t use herbal teas during pregnany, but I have afterwards. I use tradtional medicinal brand teas. I used mothers milk during breastfeeding when my milk supply was a bit low, and it worked amazingly well! I have also used the red raspberry leaf teas to help control some menstural issues after the birth of my second child. It was so bad I was miserable for almost 2 weeks every month. After a month of drinking the tea, I saw a HUGE difference. We also use various teas for colds, ect. I would love to try making your elderberry syrup too. Thanks so much for the information and encouragement your blog provides!
I did use a blend much like this during my last few pregnancies. It was the prepared tea bags by Yogi, though. I still crave this at times and drank it while breastfeeding (hate the taste of mama’s milk tea though I still drank it at times) and even now occasionally that my little guy has weaned. I seem to especially crave it when I have a headache…my theory is that the minerals in it help with the headaches.
So glad to have found this recipe so I can make my own tea, rather than probably spending more on boxes/bags! I love coffee but have been avoiding it since getting pregnant. Now that the weather is starting to change, I know I will want a warm drink, and this will be great to have on hand. I haven’t been using herbs much yet in my pregnancy but know that I need to – especially after baby comes/during breastfeeding.
Ah yes! Nettle and raspberry leaf especially! Nettle makes a wonderfully nourishing tonic while raspberry leaf is safe and full of balancing nutrition for every season of a woman’s life. Happy and healthy pregnanty to all!
Hi Shannon!
What were your former breastfeeding issues? Did you have a low milk supply? I just wanted to tell you that red raspberry leaf has the potential to inhibit lactation, so I wouldn’t drink it post-partum, especially if you’ve had issues with a low milk supply. I’ve just learned about this in my “Practitioner’s Guide to Lactation Management” class that I took this summer. I’m studying to be a naturopathic doctor. 🙂
Archer – Type in My Breastfeeding Story in the search bar and you can read my experience.
I don’t know what I would do without my daily pregnancy tea infusion! I notice such a difference when I don’t drink it! I use everything in mine that you have here plus a few other herbs.
If you want to add rosehips, red clover or alfalfa, how much do you add?