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Bunchberry Tea to Reduce Fever

A mild herbal infusion made from dried bunchberry leaves. Steep, strain, and drink warm. Traditionally sipped during feverish colds; gently astringent and soothing.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Tea
Cuisine Traditional herbal practice
Servings 1 Cup

Equipment

  • Mug or heatproof cup with saucer as a lid
  • Tea strainer or fine kitchen sieve
  • Kettle or small saucepan
  • Spoon

Ingredients
  

  • 1 tablespoon dried bunchberry leaves Cornus canadensis
  • 1 cup hot water
  • Optional: a splash of lemon juice or a little honey

Instructions
 

  • Add the dried leaves to the cup.
  • Pour freshly boiled, slightly cooled water over the leaves.
  • Cover and steep for 10–15 minutes.
  • Strain through a fine sieve.
  • Add lemon or honey to taste and drink warm.

Notes

  • Use: Traditionally 1–3 cups per day until symptoms ease. Sip slowly while warm.
  • Taste: Mild, lightly earthy and astringent; lemon adds brightness.
  • Safety: Use only correctly identified, well-dried leaves. If fever is high, persistent, or accompanied by severe symptoms, seek medical care. In pregnancy, breastfeeding, with chronic conditions, or regular medications, consult a healthcare professional before use.
  • Batch prep: For a teapot, scale to 3 tablespoons leaves per 3 cups hot water and steep the same time.