Oatstraw Herb
Oatstraw is harvested from the tender green tops of the oat plant, cut and dried before the grain hardens. The flavour is soft, grassy and faintly sweet, closer to fresh hay than to anything sharp, with no bitterness behind it.
How to use it
Oatstraw is most at home in herbal tea blends, where it gives a smooth, mild cup on its own or a gentle base under stronger herbs. Infused into broth it leaves a comforting, earthy background note in soups and stews, and it can be blended into muffins, bread or cookies. Because the flavour is so mild, use a generous measure and a long steep; a short infusion tastes of very little.
Details
| Ingredients | Dried oatstraw herb. |
|---|---|
| Botanical name | Avena sativa |
| Sizes | 50g, 100g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Oatstraw Herb, Green Oat Tops, Wild Oats, Oatgrass, Groats, Common Oat, Oat Leaf, Oat Stems
French: Tige d'Avoine
German: Haferstroh
Arabic: عشبة الشوفان
Chinese: 燕麦草 (Yànmài cǎo)
Spanish: Paja de avena
Turkish: Yulaf Sapı
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