Dried Labrador Tea

A classic of Québec forests, Labrador tea (Rhododendron groenlandicum) grows in bogs and coniferous undergrowth. Its leathery leaves, rust-coloured and woolly underneath, are hand-harvested in Québec and gently dried. Their scent is unique: resinous, camphor-like, with a sweetness reminiscent of fir and honey.

Infused, it gives a golden drink with a boreal taste, slightly tannic and very aromatic. Excellent hot or cold, plain or with a little honey.

Preparation: boil 1 g of dried tea in 1/2 to 1 litre of water for 3 to 5 minutes, then steep 10 to 20 minutes. It is used in small amounts: a pinch of leaves is enough.

Cooking: crush and use like other herbs. Use the whole leaves the way you would bay leaf in soups, braises, stews and game marinades, or to scent a dessert cream.

• Hand-harvested in Québec
• Store dry, away from light