Photo: No machine-readable author provided. JoJan assumed (based on copyright claims)., CC BY-SA 3.0 · source

Tea · From Bladwijzer

Ash leaf tea

Name: Ash leaf tea
Total time: 7 d 15 min
Yield: ± 25 cups
Ingredients: 100 g fresh, young ash leaves (a large handful); per cup: 1 teaspoon dried leaf and 250 ml freshly boiled water; honey, lemon or fresh mint, to serve (optional)

Updated on 9 October 2026

Makes: ± 25 cups
Time: 15 min + 1 week drying
From: Ash

Ingredients

100 g fresh, young ash leaves (a large handful)
per cup: 1 teaspoon dried leaf and 250 ml freshly boiled water
honey, lemon or fresh mint, to serve (optional)

Method

In June–July, pick healthy, young ash leaves from a tree you can identify with certainty: a pinnate leaf with 7–13 leaflets set opposite each other on the stalk. Pick well away from busy roads.
Strip the leaflets from the central stalk and shake them out. Only wash them if they are dirty, and then pat them thoroughly dry.
Spread the leaves in a thin layer on a cloth or rack in an airy, shady place. Turn them every day. After 5–7 days they are crisp and dry. Or dry them for 2–3 hours in an oven at 40–50 °C with the door slightly open.
Crumble the leaves with your hands and fill a clean, dry jar.
Make the tea: pour 250 ml freshly boiled water over 1 teaspoon of dried leaf, cover and leave to steep for 5–10 minutes. Strain.
Drink the tea plain or with a little honey, a slice of lemon or a sprig of mint.

Storing: A year in a tightly closed jar, dry and dark. Drink in moderation, like any herbal tea.