During these last weeks of pregnancy, my herbal infusion is one that focuses on added iron, strengthening my uterus walls, soothing my aches such as my back, increasing my vitamins and minerals and continuing to cleanse my blood and be a tonic to my liver.
Personally during pregnancy but also all other times, I think everyone can benefit from an herbal infusion. You should drink water regularly and often throughout the day, so why not make it medicinal water instead?
For the last couple of weeks and through the rest of this pregnancy, this is my current herbal infusion.
Dandelion Root + Nettle + Rosehip +Marshmallow Root + Red Raspberry Leaf
Dandelion (Taraxacum officinale): a tonic that is excellent for the liver. It eliminates toxins from the blood. Plus it also helps with anemia.
Nettle (Urtica dioica): full of iron and so many vitamins including vitamin K. It’s a nourishing pregnancy tonic.
Rosehip (Rosa canina): has a large amount of vitamin C which has been crucial for me in curbing sicknesses during this winter where it seemed everyone was getting sick but also to help absorb the much needed iron during pregnancy.
Marshmallow Root (Althaea officinalis): a soothing herb for inflammation and soreness and one that with the various back aches I’ve had, makes a wonderful addition to my herbal infusion.
Red Raspberry Leaf (Rubus idaeus): strengthens the walls of the uterus and is also rich in iron.
I really like the taste of red raspberry leaf and also rosehips so I don’t sweeten this herbal infusion, but sometimes I like to use honey with my other infusions.
May you have an herbal happy day!