Labrador tea refers to aromatic beverages made from several closely related evergreen shrubs native to northern North America and other circumpolar regions. These plants thrive in cold, wetland environments. The tea, brewed from their leaves, is known for its distinct flavor. Beyond a beverage, Labrador tea is significant in the cultural practices and traditional medicine of various Indigenous communities. Understanding its source and history is key to appreciating its role and safe consumption.
The Labrador Tea Plant
Labrador tea primarily comes from Rhododendron groenlandicum, historically known as Ledum groenlandicum. Other related species, such as Rhododendron tomentosum (marsh Labrador tea) and Rhododendron neoglandulosum (western Labrador tea), are also used. These low-growing, evergreen shrubs belong to the heath family (Ericaceae), typically reaching 0.5 to 2 meters tall. They are well-adapted to cold, wet, acidic environments like bogs, muskegs, and coniferous forests across Canada, the northern United States, Greenland, and parts of Europe and Asia.
The plants’ distinguishing leaves are leathery and evergreen, typically 2 to 6 centimeters long. Their upper surface is dark green, while the underside is densely covered with rusty brown or white hairs, and the edges are characteristically rolled under. Small, white flowers bloom in dense, rounded clusters at branch ends, often in late spring or early summer. Leaves can be harvested year-round due to their evergreen nature. Collect leaves sustainably, taking only a few from each healthy plant and snipping just above a leaf node to promote continued growth.
Historical and Traditional Uses
Labrador tea has a long history of use by Indigenous peoples across North America, including the Dene, Inuit, Athabaskans, Pomo, Kashaya, Tolowa, Yurok, and Tlingit communities. For these groups, it served as both a customary beverage and a significant component of traditional medicine. Its traditional healing applications included alleviating symptoms of coughs, colds, and sore throats.
Beyond respiratory issues, Labrador tea was traditionally used for pain relief, reducing inflammation, easing stomach aches, and addressing sleep problems. Historical accounts also suggest its use for heartburn and arthritis. Preparation methods varied; leaves were typically brewed into a tea, but also used externally as tinctures, oils, or poultices for skin conditions. Historically, the leaves and branches spiced meat and, in some instances, enhanced beer in European brewing.
Safety and Consumption Guidelines
While Labrador tea has a long history of traditional use, consume it with awareness of potential concerns. Some Rhododendron species, including those called Labrador tea, contain compounds like grayanotoxins. These can be toxic if consumed in high concentrations or if the incorrect species is harvested. Rhododendron tomentosum, for example, is known to contain ledol and other harmful compounds.
Accurate plant identification is paramount for safety. Bog-Rosemary, a common look-alike, lacks the characteristic aromatic fragrance and has white leaf undersides, unlike the rusty or orange undersides of true Labrador tea. When preparing the tea, proper steeping methods are advised. Steeping leaves for a short duration, typically 5 to 10 minutes, extracts flavor while minimizing harmful compounds. Some sources suggest cold water brewing or preparing tea in an open container to further reduce risks. Moderation is also sensible, especially for individuals with underlying health conditions or those who are pregnant.