Sticky Monkey Flower Tea

Ever since the new leaf growth began emerging on the sticky monkey flower (Mimulus aurantiacus), I have been attracted to this plant. Frustrating attempts to make sticky monkey flower greens with peanut sauce, wild rice sticky monkey flower stir fry, and more, turned out as disgusting and expensive disasters. But the spirit of experimentation doesn’t get stamped out easily, so I finally listened to the plant and made a tea.

Click here to see some nice photographs of the sticky monkey flower plant in bloom. To make the tea, boil 3 cups of water. After water is boiling, remove from heat and place in one bag of Yogi Green Tea and about 5 leaves of sticky monkey flower and a few flowers. Put the lid on the pot and let steep for at least 5 minutes. Of course you don’t have to use Yogi Green Tea, I just like the combination of these flavors.

The photo shows me dipping some amazing 11-grain sourdough bread from Bezian’s Bakery, slathered with rose hip lemon curd, into my steaming cup of sticky monkey flower tea. It’s a mouthful to say, but it slides down the hatch really well.

Rose Hip Lemon Curd

4 lemons
2 c sugar
4 eggs, lightly beaten
1 T finely chopped rose hips, no seeds

Finely chop rose hips, removing stems and seeds. Juice lemons and combine with sugar, butter, and rose hips. Cook over low heat until liquid. Remove from heat and beat rigorously. Lightly beat eggs and blend into mixture. Return to low heat and stir constantly until it coats the spoon. Pour into sterilized jars and store in refrigerator.

I think this plant is about attracting what you want in your life. It is extremely sticky to the touch, and attracts many beneficial insects when in bloom…including bees (click here to read the latest buzz on our bees). This is not a tea to drink every day….do not exceed 3 cups per day and don’t drink for more than a week at a time.