Pipsissewa

Chimaphila umbellata

infusion

Among the Thompson of British Columbia, leaves, stems and roots boiled and drunk as a tea.

Origin

North America (British Columbia)

Where to find it

In dry conifer woods; in North America, it is called “pipsissewa”.

Season (United States)

all year round · grows in your region

Preparation

One tablespoon of dried plant per half litre of water is simmered for ten minutes, then the decoction is strained and drunk; the plant itself is not eaten.

Did you know?

It also flavored root beer.