Common Name: Labrador Tea

Alternative names are Hudson Bay Tea, Indian Tea, Marsh Tea, Wild Rosemary, Greenland Tea, Muskeg Tea, and Bog Labrador Tea.

Scientific Name: Rhododendron groenlandicum, R. tomentosum, and R. neoglandulosum (regional variants)

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Labrador tea is an evergreen shrub native to northern North America. When steeped, it becomes a warming herbal infusion that has been used by Indigenous Americans for centuries. Though called a “tea”, it contains no caffeine and was traditionally brewed as a remedy for coughs and congestion.

In colonial America and New France, it came into common use as a tea substitute. This was done in response to the high taxation by the British on imported tea during the American Revolution.

Interesting Facts: Rhododendron groenlandicum, the most common species in Canada, is the official floral emblem of Labrador.

Uses: Labrador tea is sometimes used in craft brewing by foragers and herbalists.

Selection & Storage: Because it is an evergreen, the leaves can be harvested year-round. However, they are best in spring or early summer, just before flowering.

Young, healthy leaves have a strong aroma and should be dried before long-term storage.

Labrador is legally protected in some regions due to overharvesting concerns.

Caution: High doses or improperly prepared leaves can be mildly toxic due to ledol, a volatile oil found in older leaves.

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