Healing Grains

Nourishing teas made from grains have a long tradition in folk medicine, and herbalists also use the green parts of the plants. In recent years, fresh juices pressed from young cereal shoots have become increasingly popular.

Barley

Barley helps lower cholesterol and supports balanced blood sugar levels. In Japan, roasted barley tea known as mugicha is a favored refreshment in hot weather because it cools and gently cleanses the body.

In folk practice, barley tea is used to ease hemorrhoids, inflammatory arthritis, colds and flu. It contains soothing mucilage that helps relieve bronchitis symptoms.

Rice

Rice tea is taken to settle the stomach and ease digestive discomfort, to promote relaxation, and to relieve headaches and menstrual cramps. Rice also helps cleanse the intestines, reduce elevated cholesterol and manage high blood pressure, which is why it is often recommended for those with heart conditions. For a cold, a cup of rice tea with a pinch of ground chili is considered beneficial.

Buckwheat

Buckwheat groats are prepared as a porridge, while the tea is brewed from the dried green parts of the plant harvested during flowering.
Buckwheat tea is used to support vascular health, including varicose veins, fragile capillaries and minor capillary bleeding. It is also taken for poor memory, rheumatism, high blood pressure, glaucoma and diabetes. The customary recommendation is three to four cups daily for six to eight weeks.

Wheat

Tea made from wheat grains has a calming effect, helps with arthritis and rheumatism, and is traditionally used to ward off colds and flu. Fresh wheatgrass juice is considered even more beneficial. Grow it as you would Christmas wheat. Soak the grains for one day, then spread them in a shallow container over a layer of soil or cotton. It is essential to use wheat that has not been treated with chemicals.

How to prepare wheatgrass juice

Ingredients: Wheatgrass that is seven to fourteen days old.

Preparation: Finely chop the wheatgrass and process it in a juicer or blender, then strain. Suggested use: Drink about 100 milliliters per day. Rich in vitamins and minerals, it is recommended both for those in good health and for those recovering.

Roasted grain tea

Ingredients: 1 to 2 tablespoons of brown rice, wheat or barley, 300 ml water.

Preparation: Rinse the grains and pat them dry. Heat a heavy skillet, ideally cast iron, and toast the grains until they turn golden and release a nutty aroma. Pour over boiling water and simmer for 15 to 20 minutes. Leave to stand for five to ten minutes, then strain.

Corn

Although you can brew tea from corn kernels roasted in the oven, corn silk is used far more often in remedies. It helps with cystitis, water retention, kidney stones and gout. It is also believed to support the liver and gallbladder, and to help with diabetes and high blood pressure. For tea, steep corn silk in hot water for five minutes.

Oats

Herbal practitioners have long used oats to ease digestive troubles and to calm intestinal inflammation associated with diarrhea. Oats also have a soothing effect in rheumatism and gout. Oat greens harvested during flowering are brewed as a tea, which should infuse for 15 minutes in boiling water. The same tea can be added to baths to support care for skin conditions, rheumatism or eczema.