Oh, I’m sorry -- I forgot you talked about more than one. The Mimosa. If you have any more details on how this is typically prepared, I would like to learn more.
No problem. For mimosa, use the flowers, tender leaves and stem tips. You can make a decoction or a tincture, or even add some blossoms to kombucha or water kefir (which is absolutely delicious).
Thank you for clarifying that... I had an allergic reaction to kombucha (throat & ears itched and throat swelled up), but good to know that it can be used in that way. Thank you! :)
One more question... I’m finding it labeled as two different botanical names -- which one(s) are accurate? Albizia julibrissin, Mimosa Pudica or both? (The one I want is the one you pictured with the frilly leaves and pink puff-ball type flowers we have it here in Georgia.)
What part of the tree do you take the bark? The trunk? Limb? Branch?
Which tree?
Oh, I’m sorry -- I forgot you talked about more than one. The Mimosa. If you have any more details on how this is typically prepared, I would like to learn more.
No problem. For mimosa, use the flowers, tender leaves and stem tips. You can make a decoction or a tincture, or even add some blossoms to kombucha or water kefir (which is absolutely delicious).
Thank you for clarifying that... I had an allergic reaction to kombucha (throat & ears itched and throat swelled up), but good to know that it can be used in that way. Thank you! :)
Always my pleasure!
One more question... I’m finding it labeled as two different botanical names -- which one(s) are accurate? Albizia julibrissin, Mimosa Pudica or both? (The one I want is the one you pictured with the frilly leaves and pink puff-ball type flowers we have it here in Georgia.)