Herbal Tea

Use of Herbs in Pregnancy

Many women have questions about using herbs during pregnancy.  Herbs can be the basis for tasty beverages and enhance our foods.  Herbs can supply additional nutrients that are in high demand during pregnancy.  Herbs can be gentle, safe, and effective remedies for some of the common discomforts of pregnancy.  Herbs can also be strong medicine which requires using caution in pregnancy.

In the first trimester, avoid herbs unless you have a serious medical condition that requires treatment.  This is the same recommendation that we have regarding medications.  Seek guidance from your Nurse-Midwife or Physician.  Commonly available herbal teas in tea bags may be used as a beverage unless they have added herbal extracts.  Culinary herbs and spices are generally regarded as safe when used in the amounts for seasoning.  Avoid large amounts such as parsley and basil in pesto.  Generally, women in the first trimester prefer bland foods.  Let your senses guide you.

At all times during pregnancy, avoid large doses and prolonged use of single herbs.  Standardized Extracts or highly concentrated extracts are not appropriate for use during pregnancy.  These generally come in pill or capsule form but may be liquid or an additive to tea bags.  There are some common herbs that fall into this category that are widely sold in our pharmacies and grocery store that should not be used in this form or perhaps not at all during pregnancy.  Some examples are: Ginkgo, Ginseng, Saw Palmetto, Kava Kava, Goldenseal, Garlic, Black Cohosh, Cats Claw, Vitex/Chastetree berry, Feverfew, Horse Chestnut, Licorice Root, St Johns Wort, and Red Clover Leaf.

Avoid nervous system stimulants herbs such as Ephedra and Guarana.  Avoid stimulant laxative herbs such as Cascara, Castor, Senna, and Aloe.  Avoid uterine stimulants such as Blue Cohosh and Pennyroyal.  Avoid strong bitter flavored herbs as this suggests that the herb contains some strong alkaloids, some of the most powerful chemical found in herbs.

Never use Essential Oils internally.  Never apply an undiluted Essential Oil directly to the skin.  Essential Oils should always be diluted in carrier oil. Not all Essential oils are appropriate for use in pregnancy.

Homeopathic herbal remedies are safe when used under the guidance of a practitioner educated in Homeopathy.

**These are general cautions regarding herb use in pregnancy and are not intended to replace the advice of your Nurse-Midwife or Physician.  Let your health care provider know what herbs and supplements that you are using or considering using.  Work with an experienced Herbalist or a Practitioner trained in Botanical Medicine if you desire to use herbs in the treatment of any medical or pregnancy condition.  This will ensure that you receive the best advice that is specific to your health and pregnancy. 

 

Herbal Teas for Pregnant and Breastfeeding Women

Drinking herbal beverage teas regularly while pregnant and breastfeeding can nourish and tone the uterus, liver and kidneys, soothe the nervous system, increase energy and aid digestion.  This is an excellent and delicious way to support optimal health during pregnancy.  All of the herbal teas listed below provide a rich supply of the nutrients that are essential for a healthy pregnancy, including calcium, magnesium and iron.  A large mug of the mixture of the teas listed below contains as much calcium as in a cup of milk, and in a form that is probably more easily assimilated by the body.

In addition to their nutritive value, these herbs have a tonic effect.  Tonics may be thought of as special foods that have a highly nourishing effect on a particular organ or body system.  Tonics are safe for long term use and in large doses.  In fact, daily use over time is necessary for effectiveness.  Since the liver and kidneys have a lot of extra work to do during pregnancy, with 50% more blood to clean and a higher body metabolism producing extra waste products, herbs to support these organs and the processes of elimination are beneficial. 

RED RASPBERRY LEAF has been used for centuries by women during pregnancy as nourishing  uterine tonic.  It has a normalizing effect on the uterus, increasing tone in a lax muscle but relaxing a uterus that is too irritable or has too much tone.  It is  rich in calcium and iron

NETTLE is highly nutritive and considered one of the very best overall tonics by many herbalists.  It has a tonic effect on the kidneys, helping them to eliminate waste products more effectively. Women report an increase in energy when they drink Nettle tea regularly.  Used during pregnancy it is believed to decreases the risk of excess bleeding during childbirth.  It increases the flow of milk in breastfeeding women, as does dandelion.

DANDELION is a liver tonic. It aids digestion and waste elimination, decreases edema (as does Nettle) and is very high in calcium and other substances that promote bone strength.  Nettle and Dandelion are especially good to prevent or treat anemia.

WILD OATS, LEMON BALM, CHAMOMILE, and LAVENDER are highly nourishing and calming to the nervous system.

ALALFA is high in nutrients.

SPEARMINT and CINNAMON add flavor and aid digestion.  Mint is very high in calcium and magnesium.  ROSE HIPS add flavor and Vitamin C

STEVIA is a plant that is 200 times sweeter than sugar and has almost no calories.  A very small amount is all that is needed.  Stevia comes in several forms; add 2-3 small pinches of powdered leaf to a quart of tea as it is infusing or add 1 drop of liquid extract per cup of prepared tea. 

Combine 2, 3 or more of these herbs together, including one or more of the herbs for flavoring.

2 parts Red raspberry leaf (Rubus ideaus)

2 parts Nettle leaf (Urtica dioica)

1 part Dandelion leaf (Taraxacum officinalis)

2 parts Wild Oats (Avena sativa)

1 part Lemon Balm (Melissa officinalis)

1 part Alfalfa (Medicago sativa)

2 parts Spearmint (Mentha spicata)

¼ tsp Cinnamon (Cinnamomum zeylanicum) per ounce of other herbs

2-3 pinches Stevia (Stevia rebaudiana) per ounce of other herbs

Combine herbs and store in a covered glass jar away from heat and light.

In order to obtain the most benefit from these herbs it is best to make an infusion which is stronger than a regular tea. An infusion uses more herb, and allows it to steep in the water longer, allowing time for all of the minerals and other compounds to be extracted into the water.

To make an infusion, simply place an ounce of herb blend (usually about ½ to 2/3 of a cup by volume) in a quart jar, such as a canning jar, and fill it with boiling water.  Cap it tightly and allow to sit for 30 to 60 minutes or for several hours or overnight if it is convenient. Then refrigerate.  Pour through a strainer before serving.  Drink 8-10 ounces 2-3 times daily. It might be too strong, so dilute to your taste.  Add honey lemon sugar or Stevia or mix with water juice or carbonated water as desired.  To vary the flavor you may add several tea bags of your favorite beverage herb in the jar while the tea is infusing.  You may double the recipe using a two quart jar.  If you have a French coffee press, this is a convenient way to make it.  The tea will keep in the refrigerator for approximately 2 days, and for about 3-4 hours unrefrigerated.

It may be convenient to strain directly into several plastic or glass water bottles and keep them in the refrigerator, then you can easily take it with you when you leave the house. 

From:   

Herbs and the Childbearing Woman
Guidelines for HealthCare Providers
Volume 1 by Cindy Belew, CNM, Herbalist
Self published

 

Additional Pregnancy Teas/Infusions

Here are some additional versions that feature flavor variations, additional herbs, and provide ideas to develop other blends.

Rosemary Gladstar Formula

3 parts Red raspberry Leaf (Rubus ideaus)

2 parts Stinging Nettle leaf (Urtica dioica)

4 parts Spearmint (Mentha spicata)

3 parts Lemon Balm (Melissa officinalis)

Sarah Zettelmeyer

Daily Tonic #1

1 part Stinging Nettle leaf (Urtica dioica)

1 part Red raspberry leaf (Rubus ideaus)

1 part Oatstraw (Avena sativa)

½ part Rose Hips (Rosa spp.)

½ part Peppermint (Mentha piperita)

Daily tonic #2

1 part Red Clover flower (Trifolium pretense)

1 part Red raspberry leaf (Rubus ideaus)

1 part Alfalfa (Medicago sativa)

1 part Oatstraw (Avena sativa)

½ part Lemongrass (Cymbopogon citratus)

½ part Hibiscus (Hibiscus sabdariffa)

Combine herbs and store in an airtight container away from heat and light.  To make an infusion pour one quart boiling water over 4 to 6 tablespoons of herb blend in a one quart teapot, canning jar or other heat resistant, non-aluminum container that can be covered.  Steep for 20 to 30 minutes.  Strain out the herbs. Serve warm or cold. Sweeten to taste as desired. Unused portion will keep for up to 2 days in the refrigerator.  Drink up to 3 cups per day.

Mary Bove ND

Red raspberry leaf (Rubus ideaus)

Stinging Nettle leaf (Urtica dioica)

Oatstraw (Avena sativa)

Meadowsweet (Filipendula almaria)

Anise seed (Piminella anisum)

Combine equal parts of the herbs.

Use 1 heaping tsp of the blend per cup of boiling water.

Steep 3 minutes. (The anise seeds influence the steeping time of this version)

Strain and drink warm or chilled.

Use up to 3 cups per day.

 

Resources 

Gladstar, Rosemary.  Herbal Healing for Women: Simple Home Remedies for Women of all Ages.  New York, NY: Simon & Schuster, 1993

Humphrey, Sheila, BSc, RN, IBCLC. The Nursing Mother’s Herbal.  Fairview Press, 2004

McIntyre, Anne, M.N.I.N.M.  The Complete Woman’s Herbal.  New York, NY: Henry Holt & Co., 1994

McQuade-Crawford, Amanda, M.N.I.M.H.  Herbal Remedies for Women. Rocklin, CA: Prima Publishing, 1997

Weed, Susun, Wise Woman Herbal for the Childbearing Year.  Woodstock, NY: Ash Tree Publishing, 1986