Blue Cohosh is an herb derived from the rhizome and roots of a small North perennial. Blue Cohosh is also referred to by names such as Papoose Root or Squaw Root, reflecting on the use of this herb by Native women who brewed a bitter tea from Blue Cohosh to help support menstrual cramps and helps ease the pains associated with childbirth. Blue Cohosh tea can support uterine contractions that may speed delivery, and was widely used by natives and early settlers to help supportcommon maladies such as sore throat, joint pain, anxiety, bronchitis, and colic.
Modern herbalists often recommend Blue Cohosh to support menstruation, and as uterine stimulant and antispasmodic. It can also be used as a potenial diuretic to help support excess fluids, as an expectorant to help support congestion, and as a diaphoretic to reduce toxins by inducing sweating. Traditional herbalists will often combine Blue Cohosh and Black Cohosh to effect a more balanced product for nerves, and to enhance the herbs antispasmodic effects. It is combined with other herbs to promote their effects in supporting bronchitis, nervous disorders, urinary tract ailments and joint pain. Researchers studying Blue Cohosh isolated an alkaloid, methylcytisine, which closely resembles nicotine in its ability to stimulate intestinal activity, raise respiration, and elevate blood pressure.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 2-4 minutes. Pour into your cup; add milk and sugar to taste.
Iced tea brewing method: (to make 1 liter/quart): Place 5 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea itself. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the serving pitcher straining the tea bags. Add ice and top-up with cold water. Garnish and sweeten to taste.
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