The Story St. John's wort is a beloved herb with a strong resonance in many herbal traditions. This herb was named after St. John the Baptist, whose holiday is on June 24th, according to the Catholic calendar. St. John's wort often blooms around this time of year. In Europe, it was long considered auspicious to gather St. John's wort on June 24th, and we also make a special effort to collect our St. John's wort on June 24th as long as it has begun to bloom by then. (Some of our tea may come from a little before or after June 24th, depending on the bloom times in different meadows.) We hand-collect the aerial parts of blooming St. John's wort, leaving the roots in the earth, and we never harvest the whole patch, leaving some of the flowers to go to seed. We wash and shade dry the whole stems, then we cut them into smaller pieces by hand. Properties St. John’s wort has long been used by herbalists to treat “winter blues” associated with insufficient sun exposure, as well as general depression. It is also often used in conditions of nerve pain, as well as to speed wound healing. In Eastern European herbalism, St. John’s wort is recommended for a wide range of skin disorders, such as ulcers, eczema, and slowly healing wounds, as well as for bronchitis in both children and adults. Flavor Sunny-floral, sweet and green, reminiscent of wildflower honey. Directions Take a small or larger handful and place inside a teapot, tea mug, or French press. Brew using filtered, freshly boiled water. Steep, covered, for 10 to 15 minutes, then strain. Add honey or agave nectar if desired. The same herbs may be brewed a second time.