Flax-Seed Tea

Ingredients

• 1 oz unbruised flax-seed
• pulverised liquorice-root
• 1 pint soft or rain water

Method

The flax-seed tea works as a infusion—the seed's mucilaginous compounds need time to leach into the water without heat degrading them. Boil a pint of soft or rain water, then pour it directly onto 1 oz of whole flax-seeds and a pinch of pulverised liquorice-root. The hot water triggers the release of the seeds' slick coating, which will thicken the liquid and lend it a silky mouthfeel; the liquorice adds sweetness and masks any grassiness from the seed itself.

Move the vessel away from the heat source immediately. Set it somewhere warm—a kitchen shelf near (but not touching) the stove, or a shelf above a radiator. The residual heat keeps the infusion just above room temperature for four hours. This gentle environment prevents the prolonged boiling that would break down the protective mucilage and turn the tea chalky or bitter. You're aiming for extraction without destruction: the seeds will absorb water and swell, but won't scorch.

After four hours, strain through fine linen or muslin. The liquid should have turned cloudier than plain water—a pale, faintly opalescent appearance signals that the mucilage has properly suspended. The strain itself is crucial; flax-seed remedial-drinks rely on that silky texture, so don't rush it or squeeze the cloth, or you'll trap the most active compounds in the spent seeds.

Make this fresh each morning before serving. Cold storage degrades the emulsion and allows bacterial growth in the mucilaginous base, which spoils quickly in the absence of sugar or alcohol as preservatives. The dose in historical fever-management was a cupful, sipped warm or at room temperature. The soothing effect comes partly from the protective coating the mucilage lays on inflamed throat tissues, and partly from the liquorice's mild anti-inflammatory properties. Reheat gently only—never boil again, or the emulsion breaks and you'll have grainy, unpalatable liquid.