Make Your Own Fig Tea
Herbal teas made from agricultural waste or by-products are gaining attention as eco-friendly alternatives to support circular economy practices. The herbal tea market is projected to grow to USD 12.47 billion by 2032, with a compound annual growth rate of 5.49%.
I always wonder what tea leaves are and am beginning to realize tea can be made from many types if plants. I just planted figs in my yard recently and found out I can make tea from their leaves.
Fig (Ficus carica L.) leaves are well known for their biological activities. Fig production is increasing, with a considerable quantity of waste leaves that have to be disposed of.
Benefits of Fig Leaves
Fig leaves are a sustainable and valuable source of bioactive compounds, including antioxidants like tocopherols, polyphenols, and flavonoids, with strong antioxidants and antimicrobial properties. In particular, it has been demonstrated that the amount of phenolic compounds in figs is higher than in red wine and tea.
Moreover, a range of health-promoting effects, such as anti-tumor, hypolipidemic, antioxidant, antibacterial, and hypoglycemic properties have been demonstrated.
Fig tea is known to help with eczema, blood sugar levels, lower cholesterol levels, and help improve vascular health and decrease the risk of heart disease.
By brewing loose-leaf tea, whether you make it yourself from foraged leaves or you buy it at the store, you’ll avoid consuming microplastics - a common problem for many commercial teas.
How to Make Your Own Fig Tea
When harvesting the leaves (and also when harvesting figs), wear gloves. You may be allergic to the milky white sap that oozes from cut fig leaves and cut unripe figs. Thirty-five fig leaves is the equivalent of about 20 tea bags.
Dry the leaves thoroughly in an oven at a low temperature (around 200°F) or by air drying them in a well-ventilated area.
Once dry, crumble the leaves into smaller pieces with your hands to release more flavor. Store in a glass container or use immediately. Add a tablespoon of crumbled leaves to a cup of boiling water and let steep for about 5 minutes. For a little more flavor add cardamom or ginger.
