Herbal Tea for Pregnancy

There is a traditional prenatal herbal tea blend that has been used by midwives for many years. It is called NORA Tea. This is an acronym of the names of the herbs in the blend: Nettles leaf, Oat straw, Red Raspberry leaf, and Alfalfa leaf. I also add some Peppermint leaf to my NORA blends, for flavor and extra support for the digestive system. This is a wonderfully nourishing herbal tea blend, especially for pregnancy and breastfeeding, but anyone can drink it. These herbs support optimal health, mineral absorption, guards against anemia and maximizes the health of the liver.  It can also help reduce your chance of hemorrhage and severe perineal tears.

I buy certified organic herbs in bulk from quality herbal companies and mix up this NORA tea blend for my clients. I provide it at no additional cost to them because I believe so strongly that it is such a wonderful addition to a healthy pregnancy.

If you are pregnant, you can begin drinking the tea at 16 weeks and continue until after your baby is born, for as long as you wish.  It is a great tea to drink while breastfeeding, and even when your childbearing and lactating years are long past, it is wonderful. Who doesn’t need some extra minerals? I recommend drinking the tea daily, as then it will become a daily habit to prepare the tea. If you find it difficult to drink it daily, it is important to drink it at least 4 times a week to obtain the benefits. You can start out drinking 2 cups (1 pint, 16 oz) in the second trimester and then 4 cups (1 quart, 32 oz) in the third trimester.

Make a cup of tea with it as you would any herbal tea (let steep 1 spoon of herb in hot water for a few minutes in a mug and then strain). But to prepare the strongest infusion and gain the most benefits from the herbs, prepare the evening before. Place half an inch of herb in the bottom of a pint (16oz) or quart size (32oz) canning jar (a handful or two). Experiment with the amount of herb and strength of the taste to find what works for you. But aim for at least approximately ½ an inch in the jar. Fill the jar to ½ to ¾ of an inch from the top with hot water. Stir the herbs down into the water so that they are all wet and mixed in and not floating. Cover the jar with a lid or small plate to retain the essential oils and let sit overnight. In the morning, strain using a small mesh strainer into another canning jar and your “tea” (technically an infusion, a concentrated tea) is now ready. If you forget to prepare it the night before but still want to enjoy the tea, prepare it as you would any herbal tea, and let it infuse for 5-10 minutes before straining.  There won’t be as many nutrients in it since it didn’t steep as long, but it is still beneficial.

You can drink it as is, or add ice, honey, more water, lemon juice, or mix with another herbal tea such as Red Zinger. I personally love it plain!