Labrador tea leaves were presumably used as a tonic by First Nations people. They grow in peat bogs and other acidic environments around Greenland, Canada, and northern American states. Its thin, feathery leaves make an incredible infusion. Its golden, lightly pale liquor with a resinous taste is reminiscent of pine and citrus and a sweet, lingering aftertaste.
Labrador Tea is increasingly popular in Nordic cooking, where it impeccable enhances dishes made with red meats, game birds, or even desserts. It can also make for the base of a simple syrup for cocktails or pastry. This versatile leaf is also a common ingredient in many Boreal herb and tea blends.
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