ALL ABOUT ARTICHOKE TEA HISTORY AND BENEFITS

History of Artichoke Tea

Although originally native to Northern Africa, the regal artichoke found more cultivation in the Mediterranean region. Around 500 BCE, the artichoke was prominent on plates in Sicily and Italy. Trade within these regions and in Asia, brought the plant eastward. By the time the plants were imported to China and Asia, artichokes were valued for the heart and even the leaves. Fast-forward to today, artichoke tea is common in many parts of Southeast Asia, especially in Vietnam.

Natural Health Benefits

Artichoke tea can be made individually from the plant or from the leftover leaves from artichokes that were purchased from the grocery store. There are two main ways to prepare artichoke tea. One is by boiling the entire head in its original form with leaves fully intact, in a pot of water for 2-4 hours. After that, allow the head to simmer in the water for another 2 hours. Or you can choose to remove the outer leaves from the heart and boil only the leaves and the core. Artichokes naturally float in water. The goal is to boil it so long that the fully intact artichoke/artichoke leaves sink to the bottom of the water. This is a good indication that the outside water has fully penetrated the leaves of the plants, and that the desired nutrients have been fully extracted. The water should change to a light yellow color by the time you are finished boiling the tea.

Supply type

Artichoke Tea Bags

Dried Artichoke Tea

Instant Artichoke Tea

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