02/19/2026
Some of my favorite mornings begin barefoot in the yard, gatherin plants before the coffee ever brews.
Hmmmm… herbal coffee.
One of mine an my sister’s favorite things to make, an yet neither of us speak much on it. So I reckon I’ll ramble a bit while reminiscin a spell.
When I go visit an stay a spell at my sis’s, we’ll wander out barefoot into the yard — her in her robe, me dressed but still barefoot, cause I’m a strange creature like that.
We gather whatever plants greet us that mornin… whatever offers itself proper for the day ahead.
Then back inside we go, blendin what we found, settin intentions quiet-like while the kettle warms. We brew our cups an sit on her front porch listenin to the creek babble, talkin soft while waitin for her boys to wake an stir the day into chaos.
Some of my favorite mornings live there.
Anywho… herbal coffee.
So what is it?
Simply put — it’s coffee invited to share space with the plants.
It’s a way for folks who don’t care much for teas or tisanes to still receive what herbs offer, without changin their daily rhythm too much.
There’s many ways to make it, though it asks one small extra step.
First comes the herbs — fresh or dried, whichever ya have relationship with.
Place them in a steeper, cloth, cheesecloth, fine mesh strainer, or any clean natural fabric.
Pour hot water over the herbs an let them steep about 15–20 minutes. Ten will do in a pinch, but longer pulls more goodness from the plant.
Strain the infusion.
If it’s cooled some, gently warm it till steamy — never boil. Boilin can damage delicate plant compounds.
Then simply pour this herbal infusion over your coffee grounds using a pour-over method. Add milk, cream, honey, or sweetener as ya like, an enjoy.
If you’re after deeper minerals an nourishment, an overnight steep works beautifully. A quart jar steeped overnight gives enough infusion for a day or two. Just warm gently before pourin over your grounds.
Another path is herbal syrup — used to sweeten coffee while addin plant support — though that’s a longer conversation for another day.
One of my personal favorites is rose an stingin nettle tisane poured over raw cacao an coffee.
Dependin on mood or need, I’ll use:
• roasted chicory root an dandelion root
• or a blend of two parts chicory to one part coffee
Truth be told, I rarely drink plain coffee anymore.
An if ya don’t yet know the plants growin in your yard well, walk gentle — use properly identified herbs or trusted sources till relationship an knowledge deepen.
Sometimes herbal coffee ain’t about replacin coffee at all.
It’s simply invitin the plants to sit with ya at the mornin table.
Blessins,
Sage, the Tea Lady 🌿💚
Ps
When brew your mornin coffee or tea, set your intentions for the day an whisper a blessin to the plants that created your mornin pick me up. 🌬💚🍃
