Template:Chapter 1.1
1.1 - Labrador Tea
Hayley McMeekin, University of Guelph, Canada
Suggested citation for this chapter.
McMeekin, H. (2022) Labrador tea. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Product information
What is labrador tea?
Labrador tea which also goes by the name of Hudson’s Bay tea and by its scientific name, Rhododendron Groenlandicuem is a plant, commonly dried and used for tea (Dampc & Luczkiewicz, 2014 as cited in Henderson, 1997).The plant is evergreen, consisting of greenery with a rubbery texture (Dampc & Luczkiewicz, 2014). The leaves on average are 2-5 cm long and 0.5-2 cm wide (Dampc & Luczkiewicz, 2014). The exterior of the leaves are a green colour while the interior is a fuzzy rust-coloured red (Dampc & Luczkiewicz, 2014). Labrador tea blooms in May to early June ready for primarily bumbles bees to pollinate (White, n.d.)
Geographical origins:
Labrador tea grows in acid peat bogs and muskegs from the British Columbia coast to Newfoundland and Nova Scotia, Alaska and Yukon (Kuhnlein & Turner, 1991).
Today labrador tea is still grown in these areas.
Associated indigenous peoples, language history, territory:
Many indigenous peoples have been associated with Labrador tea. In eastern Canada, these groups include the Potawami, Algonquin, Micmac, Malecite, Cree as seen in figure 2, and Montagnais (Kuhnlein & Turner, 1991 as cited in Speck, 1917; Densmore, 1928; Smith,
How is it consumed, cooked?
Labrador tea, as the name suggests is primarily consumed as a tea. Once the leaves are sufficiently dried, one teaspoon of tea is added to one cup of boiling water and then steeped for around 3-10 minutes or preferred tisane strength (Dampc & Luczkiewicz, 2014). Although, it is not recommend to steep the tea any longer than 15 minutes (Dampc & Luczkiewicz, 2014). In the past, Indigenous communities would steep the tea leaves in a small pit for 15-20 minutes until a deep amber colour would arise (Dampc & Luczkiewicz, 2014 as cited in Anderson, 2011 and Turner, 1993).
Benefits
Human health benefits:
Labrador tea is a versatile plant with many benefits. Such health benefits are of being a great source of ascorbic acid (vitamin C) which is great in combatting colds and flu (Dampc & Luczkiewicz, 2014). Additionally, it is said that Labrador tea can aid in digestion and relaxation (Dampc & Luckiewicz, 2014 as cited in Musgrave, 2013 and Turner, 1995). Furthermore, Labrador tea has been linked to numerous medicinal uses as outlined in the Native American Ethnobotany database. Algonquin tribes have been associated with making a mixture of the plant used for headaches (analgesic) (NAEB, n.d as cited in Black, 1980). Within the Cree community, Labrador tea has been used as a burn dressing by making a poultice out of powdered leaf and applied to burns, as well as a laxative, (NAEB, n.d as cited in Beardsley, 1941). It has also been said to treat insect sting pain (analgesic), a method to treat rheumatism (external), or even a dermatological aid used to apply to chafed skin and orthopedic aid with a mixture of the flowering tops and applied to sore feet (NAEB, n.d as cited in Holmes, 1884). In comparison to other teas on the commercial market such as black tea, green tea, chamomile, ginger, cinnamon, and peppermint, whom all grant the same beneficial properties such as calming, digestion, good antioxidants, aid in combatting colds, and providing energy to name a few (Ravikumar, 2014). Some even have been said to help in avoiding cancer (green, yerba and red clover) and type 2 diabetes (oolong) (Ravikumar, 2014). There has been research done on the use of Labrador tea for type 2 diabetes as explained in one article, Labrador tea has anti-diabetic capabilities by enhancing blood sugar control and reducing obesity and hyperglycemia caused by a high-lipid diet (Ouchfoun et al., 2016).
Benefits to the environment:
Labrador tea is interestingly resilient in fire regeneration. It will grow back after a fire in which kills the top vegetation (White, n.d). It will renew itself by sprouting from root crowns and rhizomes (White, n.d). Meaning, when a fire destroys much of an ecosystem, it is hopeful that plants still have the potential to grow back. Furthermore, Labrador tea has been suggested as a possible air quality biometer in rural areas (Shotyk et al., 2020). As a result, for many components, the concentration of the aqueous extract (trace metals) is a representation of material on the plant's leaf, which, in turn, is an indication of quality of air in the region where the plant was gathered (Shotyk et al., 2020).
Benefits to animals:
Labrador tea has been found in game bird habitats (USDA, n.d as cited in Peters, 1958). It has not been unusual to find Labrador tea as a nesting site for waterfowl and grouse as well as being a source of food and cover (USDA, n.d as cited in Peters, 1958). Furthermore, animals such as caribou, deer and moose may occasionally browse on Labrador tea when no other vegetation is available in the winter (USDA, n.d as cited in Verme, 1965). However, it is not ideal and of low quality to their diet (USDA, n.d as cited in Verne, 1965; Howard, 1937).
Potential benefits to women:
In terms of benefits for women, research is very conflicting. One source explains that due to its narcotic properties, pregnant women would consume the tea a few times daily leading up to delivery (Hébert & Thiffault, 2011 as cited in Marie-Victorin, 1964). However, other sources such as the Government of Canada state, to avoid Labrador tea if you are pregnant. The lack of solid research is quite confusing, perhaps the servings of this tea is in low concentrations which is discussed further in this report.
Limitations
Toxicity to humans:
Labrador tea is a mildly toxic plant. The essential oil of Labrador tea contains a main component called “sesquiterpenoid ledol” (Dampc & Luczkiewicz, 2014). Which, in tiny quantities, has a similar effect as caffeine (Dampc & Luckiewicz, 2014 as cited in Henderson, 1997). However, in elevated concentrations, it can affect the central nervous system, causing seizures, cramps, paralysis, respiratory problems, dizziness, hypotension, vomiting, lack of coordination and even fatality (Dampc & Luckiewicz, 2014; Dampc & Luckiewicz, 2013; Vizgirdas & Vizgirdas, 2006; Jansen et al., 2012). For these reasons, and of its abortifacient nature, this beverage is associated with a risk in pregnant women (Dampc & Luckiewicz, 2014 as cited in Dampc & Luckiewicz, 2013). However, there is no concrete research done on proper dosage.
Toxicity to livestock:
Equally important, Labrador tea is extremely toxic to livestock, especially sheep due to the plant containing toxic alkaloids (USDA, n.d as cited in Pojar & MacKinnon, 1994). Poisonings of sheep have been reported primarily in the Shuswap District, British Columbia (Agriculture Canada, 1966). Symptoms can include excessive drooling, increased salivary flow from the nose, followed by spasms and paralysis of the limbs, as well as emesis, possibly bile stain, and dehydration (Agriculture Canada, 1966). Treatment should be immediate removal of the animal from the infected setting, the use of laxatives, demulcents, and nerve stimulants should appropriately adminstered (Agriculture Canada, 1966).
Cultivation and harvesting yield:
Labrador tea is a plant that grows slowly and therefore it is crucial to select solitary leaves rather than whole branches from a variety of plants growing in different areas (Dampc & Luckiewicz, 2014 as cited in Henderson, 1996). It also should be noted that repeated and prolonged exposure of Labrador tea essential oil from strongly perfumed plants throughout cultivation may reveal its narcotic qualities, causing irritation and drowsiness (Dampc & Luckiewicz, 2014 as cited in Dampc & Luckiewicz, 2013). Therefore, the cultivation of this plant presents some challenges, but still have hopes of overcoming.
References
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2. Butnariu, M., & Sarac, I. (2018). Essential Oils from Plants. Journal of Biotechnology and Biomedical Science, 1(4), 35–43. https://doi.org/10.14302/issn.2576-6694.jbbs-18-2489
3. Dampc, A., & Luczkiewicz, M. (2015). Labrador tea - the aromatic beverage and spice: A review of origin, processing and safety. Journal of the Science of Food and Agriculture, 95(8), 1577–1583. https://doi.org/10.1002/jsfa.6889
4. Government of Canada, S. C. (2017, October 25). Census in Brief: The Aboriginal languages of First Nations people, Métis and Inuit. https://www12.statcan.gc.ca/census-recensement/2016/as-sa/98-200-x/2016022/98-200-x2016022-eng.cfm
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6. Kuhnlein, H. V., & Turner, N. J. (1991). Traditional plant foods of Canadian indigenous peoples: Nutrition, botany, and use. Gordon and Breach.
7. Majumder, A. B., Bera, B., & Rajan, A. (2012). Tea Statistics: Global Scenario. 4.
8. Shotyk, W., Javed Babar, M., & Noemberg, T. (2020). Trace elements in Labrador Tea (Rhododendron groenlandicum)_ How predominant sources to the plants impact the chemical composition of hot water extracts | Elsevier Enhanced Reader. https://doi.org/10.1016/j.envres.2020.109272
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10. Twinings. (2021). How Is Tea Made—All About the Process. Twinings. https://twinings.co.uk/blogs/news/how-is-tea-made
11. USDA. (n.d.). Ledum groenlandicum.
12. White, S. (n.d.). Bog Labrador Tea. Plant of the Week Bog Labrador Tea (Ledum Groelandicum Oeder).