Nettle Rosemary Tisane Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated May 13, 2019
Photographs: Autumn Giles

When steeped in hot water, nettles make a super-savory infusion that is a great pairing for slightly spicy rosemary. Use plastic gloves or the more DIY method—Ziploc bags over your hands—when handling raw stinging nettles.

Recipe Details

Nettle Rosemary Tisane Recipe

Active 10 mins
Total 8 hrs
Makes 4 cups
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Ingredients

  • 1 loosely packed cup roughly chopped nettles
  • 4 sprigs rosemary, plus more for garnish if desired
  • 4 cups boilings water

Directions

  1. Place the nettles and rosemary in a large heatproof container. Pour boiling water over the herbs and let steep for 15 minutes. Pour through a fine mesh strainer into a second heatproof container. Discard solids.

  2. Let cool to room temperature then refrigerate until cold. Serve in ice-filled glasses, garnished with a small sprig of fresh rosemary if desired.

Special equipment

fine mesh strainer

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