CautionAfrica · Food · № 11
Rooibos
Aspalathus linearis
A caffeine-free herbal infusion used as a beverage; it is not an established treatment.
Khoi and San knowledge of rooibos+1
Khoi and San knowledge of rooibos →
Boiled rooibos
Rooibos as it is made in the Cederberg: not briefly steeped, but kept on the stove.
Traditional use
- Time
- 20 minutes
- Makes
- 4 cups
The Khoi and San of the Cederberg region in South Africa gathered the needles of the rooibos shrub, bruised them and let them ferment, which turns them red. In the region the tea is often kept in a pot on the stove and boiled further, which gives it a full, sweet flavour.
Ingredients
- 3 tbsp loose rooibos
- 1 litre water
- To taste: milk, honey or sugar
Step by step
- Bring the water and rooibos to the boil.
- Simmer gently for at least 10 minutes; rooibos does not turn bitter.
- Strain and drink plain, or with milk and something sweet.
Tips
- Cooled rooibos with lemon and mint makes a good iced tea.
Registry
Herbs in this recipe
Read more about effects and safety on each herb’s page.
- Caution
Cultures and traditions
Where the herbs come from
The herbs in this recipe also appear in these traditions.