Easy Spring Tonic Recipes You Can Try At Home

Refreshing Spring Tonics Made Easy

Spring is the season of renewal and beginnings, of waking up after a long winter and finally feeling the sun on our skin again. Instinctively we feel the urge to clean and organize this time of year, clearing out the clutter (including mental and emotional!) that we accumulated over the cold months to make room for the coming year. We often feel that same need to restore vigor and vitality to our bodies as well, preparing us for the seasons of activity ahead.

The herbs that first emerge in spring are associated with awakening after what was traditionally a much slower, quieter season. Many of these herbs, such as dandelion leaf and nettle, are quite bitter; adding bitter herbs to one’s daily routine, especially in spring, was historically a way to help get back into action after a more sedentary season. In the modern world, incorporating these bitter herbs into our lifestyle can help after a season of not only less activity, but often much more heavy eating.

Spring tonics can be a great way to increase your daily intake of these plant allies! They can be made as teas, infused vinegars, syrups, and tinctures — whichever vehicle you prefer.

 

Choose Your Botanicals 

The herbs you choose will determine the type of tonic preparation that you make. For example, most of these herbs could be made into vinegars, tinctures or syrups, but for teas anything that is a root, bark, or berry would be prepared as a decoction, while leaves and flowers would be prepared as an infusion.

DANDELION LEAF & ROOT

Dandelion leaf and root are well known for their bitter taste. They are often included in bitters blends. They can be prepared as a tea (infusion for leaf, decoction for root), tincture or vinegar to add to your daily routine. 

BURDOCK ROOT

Burdock root is another wonderful spring bitter. The long taproot — known as ‘gobo’ in Japan — is often eaten fresh, either sauteed or pickled, but also makes an excellent decoction, tincture or vinegar infusion. 

NETTLE

Nettle is a beloved spring green, one of the first plant beings to poke its head out of the warming soil. Nettles make a delicious infusion or vinegar, and can even be rehydrated and made into pesto! 

OATSTRAW

Oatstraw can inspire a sense of awakening. Combine with nettles and alfalfa for a daily tonic infusion or vinegar! 

ALFALFA

Similar to nettles and oatstraw, alfalfa is great as an infusion or vinegar, it makes a perfect spring tonic. 

SCHISANDRA

Known in Traditional Chinese Medicine (TCM) as Five-Flavor Berry because it encompasses the five flavors of sweet, sour, bitter, spicy and salty. Schisandra can inspire a sense of awakening. It makes a delicious syrup, decoction or tincture. 

RED CLOVER BLOSSOMS

Red clover is another tonic herb that can inspire a sense of awakening. It makes an excellent infusion or vinegar. 

CLEAVERS

Cleavers is often included in spring tonic blends for its gentle clearing effects. It can be prepared as an infusion, vinegar or tincture, and blends well with nettles, red clover and dandelion leaf.

MILK THISTLE SEED 

Milk thistle is a wonderful year-round tonic, and in the spring can inspire a feeling of balance. Milk thistle can be prepared as a tincture or decoction, powdered and added to smoothies, yogurt or no-bake cookies, or even sprinkled on salads and added into trail mix! 

YOU'LL NEED:

• 1 Tbsp. Frontier Co-op® Stinging Nettle Leaf, Cut & Sifted
• 1 Tbsp. Frontier Co-op® Red Clover Blossoms
• 1 Tbsp. Frontier Co-op® Cleavers Herb, Cut & Sifted
• 4 cups boiled water

TO MAKE:

1. Place all the herbs in a large glass jar or French press.
2. Pour boiling water over herbs; let steep at least 15-30 minutes.
3. Strain and drink throughout the day.
4. Optional: sweeten with honey to taste.
5. Store in the refrigerator for up to three days.

YOU'LL NEED:

• 2 cups water
• ½ cup Frontier Co-op® Schisandra Berries
• ¼ cup Frontier Co-op® Dried Orange Peel, Cut & Sifted
• 1 tablespoon Frontier Co-op® Ginger, Cut & Sifted or Cinnamon Chips
• 1 ½ cups honey

TO MAKE:

1. In a medium-sized saucepan, bring the water and herbs to a boil.
2. Simmer (covered) for 30 minutes, then remove from heat and let sit additional 15-20 minutes until cool enough to handle.
3. Strain the decoction through cheesecloth or an unbleached coffee filter into a clean saucepan, and return to the stove.
4. Warm over low heat and stir in honey until fully dissolved.
5. Pour into a clean glass jar and store in refrigerator for up to 6 months.
6. Use to sweeten tea, add to sparkling water, or even pour over pancakes, waffles or ice cream!

YOU'LL NEED:

•  ¼ cup Frontier Co-op® Dandelion Root, Cut & Sifted
• ¼ cup Frontier Co-op® Burdock Root, Cut & Sifted
• ¼ cup Frontier Co-op® Milk Thistle Seed, Whole
• ¼ cup Frontier Co-op® Dandelion Leaf Flakes
• Vodka (40% alcohol by volume)

TO MAKE:

1. Place herbs in a 16-ounce glass jar.
2. Cover the herbs with vodka, filling the jar to the top.
3. Place a piece of parchment paper over the mouth of the jar and cover with lid.
4. Let sit 7-14 days, shaking daily, making sure that the plant material is completely covered with the alcohol after shaking.
5. Strain through cheesecloth or an unbleached coffee filter and store in a clean glass jar or tincture bottle for up to 5 years.

YOU'LL NEED:

• 8 ounces toasted sesame seeds
• 2 ounces Frontier Co-op® Milk Thistle Seed, Whole
• ¼ ounce Frontier Co-op® Stinging Nettle Leaf, Cut & Sifted
• ¼ ounce Frontier Co-op® Sea Salt 

TO MAKE:

1. Grind all ingredients together with a spice grinder or mortar and pestle.
2. Store in an airtight container for up to one year.
3. To use, sprinkle liberally or to taste on your favorite foods.

YOU'LL NEED:

• ¼ cup Frontier Co-op® Oatstraw
• ¼ cup Frontier Co-op® Alfalfa Leaf, Cut & Sifted
• ¼ cup Frontier Co-op® Stinging Nettle Leaf
• ¼ cup Frontier Co-op® Rosehips, Cut & Sifted
• 1 tablespoon Frontier Co-op® Cinnamon Chips
• 2 cups apple cider vinegar*

*We recommend using Frontier Co-op® Apple Cider Vinegar Powder. Reconstitute using 2 parts powder and 5 parts water.

TO MAKE:

1. Place herbs in a 16-ounce glass jar.
2. Cover herbs with the apple cider vinegar, filling the jar to the top.
3. Place a piece of parchment paper over the mouth of the jar and cover with lid.
4. Let sit 7 days, shaking daily, making sure all plant material is completely covered with the vinegar after shaking.
5. Strain through cheesecloth or an unbleached coffee filter and store in a clean glass jar in the refrigerator for up to one year.

TO USE:

Add 1-2 tablespoons to a glass of sparkling water for a refreshing spring beverage, or even use to make a vinaigrette salad dressing!