Growing up, my family spent every summer at a spring-fed lake on the top of a Pennsylvania mountain. The elevation was high enough that the plant life was much different than what we saw in town. The soil was acidic and all clay. Trees did not grow as tall, and moss was a lot easier to grow than grass. But that mountain was covered in wild blueberry and wintergreen. To this day, the scent of a crushed wintergreen leaf brings me straight back to my childhood.
Foraging for Wintergreen
Wintergreen is one of the few plants that, unless there is deep snow, I can forage year-round. Making wintergreen extract is a great way to capture its amazing flavor. My favorite way to use the extract is in homemade teaberry ice cream.
American wintergreen (Gaultheria procumbens) is an easy to forage, low-growing perennial evergreen. Also known as teaberry, it is found from Newfoundland to Georgia and west to Minnesota.
Wintergreen prefers mountainous woodlands with dappled sunlight, and tends to grow among other plants of the Heath (or Ericacea) family (like blueberry, mountain laurel, and cranberry). It creeps along the ground in acidic soil and can form a thick carpet of oval or elliptical, shiny leaves that are about 2″ long.
In late summer, wintergreen forms a red berry at the base of its leaves; the berry will stay on the plant right into early winter. You’ll get the lovely taste of teaberry when you bite into a berry, but the texture is waxy and dry; I prefer not to swallow.
Crushing the leaf is the surest way to positively identify wintergreen. If crushing it doesn’t produce a minty, wintergreen aroma, it’s not wintergreen.
In my area, wintergreen can be quite abundant. I know areas where I could harvest leaves for hours and still have plenty left. That’s not always the case, however, and the amount you harvest should always take this into consideration. Learn more about the ethics of foraging here.
Where we harvest, the wintergreen rarely sees more than dappled sunlight, and therefore does not produce a lot of berries. While wintergreen does prefer shadier areas, it will also grow in full sun, and those are the areas where you will find more of the berries. The leaves will often be red in color.
Contraindications
Wintergreen contains methyl salicylate, an aspirin-like chemical, which can help to alleviate the pain of headaches, muscle cramps, joint pain and more. It can also bring relief for digestive issues. But if you are allergic to aspirin, you should avoid wintergreen.
How to Make Wintergreen Extract
All that is needed to make wintergreen extract are wintergreen leaves, berries if you can find them, and vodka. I prefer a brand of vodka that is GMO-free – I use Absolut brand for my extracts. It’s made from deep well water and winter wheat grown in Sweden (where GMOs are not allowed).
If wintergreen does not grow in your area, dried wintergreen leaves are available here. While I prefer using fresh leaves, dried leaves do make a fine extract.
Using common plants with which may be someone familiar you’ll learn beginner botany skills that you will be able to use as you move forward. You’ll gain confidence to use these plants for your family in food and safe, home remedies. Get started now!
Place the leaves in a 2 cup glass jar and cover with the vodka. Place the lid on the jar.
Allow the extract to sit in a dark place for at least 6 weeks. Shake occasionally.
At this stage the extract will be weak. For best results, strain the vodka, and add another cup of wintergreen leaves. Allow to sit another 6 weeks. I often repeat this step one more time for really amazing wintergreen extract.
Use to flavor ice cream, or add to chocolate chip cookies or brownies.
Notes
*I prefer using fresh leaves for the extract, but dried leaves may be used as well.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Comments
Kristensays
I also have childhood memories of teaberry. We went to my grandparents’ cottage every summer in MI & we would take walks to the forest near the beach & look for teaberry. This was my first experience with foraging & plant identification! It was like finding a treasure & now I’ve been wanting to grow it since I started with herbs, since I can’t find it around me. If I eventually find it It’ll be so excited to make an extract. Thanks!
Oh, I so hope you can find it; such an amazing plant. It was one of the first I fell in love with as a child, along with wild blueberry and Mountain laurel.
I love the flavor of Wintergreen. Thanks for the recipe and description. When I get moved back to Michigan, I will be finding some new plants to grow, and Teaberry will be among them.
Hi Dusty, if you add more vodka you will weaken the extract. For a really strong extract, I strain the leaves and add fresh leaves. You could add more vodka if you also add more leaves, but even that will produce a weaker product.
I am a passionate foriager in the heart of the Appalachias. I remember my dad usto treat us to Teaberry Gum which I havent seen in years. I always thought to myself that it was sassafras it got its flavor from… but here it is. I wish i would’ve snatched a berry but there were only 2.
Sadly, Clarks Teaberry gum is no longer made. That was my go-to gum, very mild and unique taste. We have teaberry all over in our area of Western Pa. Can’t wait to make the extract. Thanks much for sharing the recipe.
Hello,
I want to try the extract recipe, but I’m not sure that if I strain the vodka and add one more cup of leaves, will there be enough liquid? Or should I add a cup of vodka, too?
Hi Olga, strain the leaves and allow them to sit until they completely drip all vodka. There will be no need to add more vodka and doing so would defeat the purpose of producing a stronger extract. Enjoy!
Here’s my recipe for teaberry ice cream with amount of extract to use: https://learningandyearning.com/homemade-teaberry-ice-cream/. For other recipes, use the same amount you would use of vanilla extract. If you find the flavor too mild, you can add a small amount more.
Wintergreen contains methyl salicylate, an aspirin-like chemical, which can help to alleviate the pain of headaches, muscle cramps, joint pain and more. It can also bring relief for digestive issues. But if you are allergic to aspirin, you should avoid wintergreen. It can also be turned into a salve for pain relief: https://learningandyearning.com/wintergreen-oil-salve/
Thanks for the recipe and informative article! Now, I’m about to reveal my absolute ignorance in this, but I have and important question–does the vodka make this alcoholic? Thanks. 🙂
Hi Jodi, Yes, this extract will be alcoholic in the same way that vanilla extract is alcoholic. In cooking the alcohol evaporates but I’ve only used it in ice cream, so there will be a small amount of alcohol in your ice cream.
for years I put whole wintergreen berries in honey. Looked all over for info if it was toxic, but could not find any info. After using a few yrs., we are still alive. I love the berries whole when I am outside.
Hi! I’ve moved into NE Tennessee @ 63, with numerous health problems secondary to not having a thyroid. We’ve got the Striped Wintergreen plants fairly abundantly in the hill here. But is the striped version usable like the other kind? I read this can be toxic if not foraged/used properly but every article I read shows the GP variety not this striped one.
And MANY blessings on you for FREELY teaching about what Father gave us free!!
Hi Karen, here is information from Botany in a Day, by Thomas J. Elpel (https://amzn.to/3TOGvMU). Chimaphila maculata, also known as pepsissewa, or prince’s pine: The leaves have a mild wintergreen flavor and can be eaten as a trail nibble, brewed into a tea, or used to flavor homemade root beer. In some places it has been over harvested as an ingredient for soft drinks. Medicinally, a tea of the leaves is astringent, diuretic, and diaphoretic, useful internally and externally. ( I assume that you would not swallow the leaves). I hope that helps.
Oh YES, yes it does! I’ve been using that app that identifies plants but have already learned, it can’t be trusted. It only said it was “Forest Wintergreen” – but thanks for helping freely.
I see your book and feel it’s totally worthy and the purchase price quite fair. I worked in graphics and know FULL WELL how expensive that was to print. When I can afford it, I will buy it as having a book while foraging is better I think.
I’d like t forage for the wintergreen, but have not explored the “where” yet. Thanks for the extract recipie! I just bought 6 gallon containers of wintergreen plants to plant along the dappled sunlight side of the house, and am thrilled to get these in the ground this weekend if it does not rain. I used to make wintergreen patties (the flat candies dipped in chocolate), using purchased wintergreen extract, so it will be great to make my own extract for this purpose.
Question 1-Does the extract expire? My first thought is no, as it is alcohol, but then it has organics infused, so ? I plan on placing the final extract in sanitized glass leftover maple syrup jugs/bottles.
Question 2-Would I need to process the extract in the bottles?
Thank you for your recipes on teaberry extract and ice cream. the ice cream has always been a favorite although, I did not discover it until adulthood. I’ve wanted to do something with teaberry for a long time beside chewing while enjoying the beauty of Pennsylvania’s northern woods. I spent an hour picking the berries in October in Tioga County. The area had high sunlight exposure as it had been logged several years earlier so the wintergreen was widespread and the berries plentiful. They are beautiful at this time of year. I used half of the used the berries to make cheese cake and was pleasantry surprised although I would use more berries next time or try the extract. I just put the berries in a food processor and then blended this to the cheesecake batter as I had not seen your extract recipe for extract beforehand.
I offer the following suggestion. On your print recipes page I think it would be helpful for you and your audience if you added your webpage and first name to the recipe print so that people will remember where they got the info and offer thanks for you generous sharing.
I am looking forward to making the ice cream as you mentioned that it is the best you have had since the homemade country store of your childhood.
I’ve never tried blending the berries into a recipe; it actually sounds like a good idea! I’ll see what I can do about your recommendation – I’m not always great at the tech part of blogging.
Kristen says
I also have childhood memories of teaberry. We went to my grandparents’ cottage every summer in MI & we would take walks to the forest near the beach & look for teaberry. This was my first experience with foraging & plant identification! It was like finding a treasure & now I’ve been wanting to grow it since I started with herbs, since I can’t find it around me. If I eventually find it It’ll be so excited to make an extract. Thanks!
Susan Vinskofski says
Oh, I so hope you can find it; such an amazing plant. It was one of the first I fell in love with as a child, along with wild blueberry and Mountain laurel.
Chris says
I love the flavor of Wintergreen. Thanks for the recipe and description. When I get moved back to Michigan, I will be finding some new plants to grow, and Teaberry will be among them.
Susan Vinskofski says
Wintergreen is definitely worth going home for!
Dusty says
Can you add more vodka to keep an everlasting extract after using some of it for the ice cream? Or do you have to use it up and make another batch?
Susan Vinskofski says
Hi Dusty, if you add more vodka you will weaken the extract. For a really strong extract, I strain the leaves and add fresh leaves. You could add more vodka if you also add more leaves, but even that will produce a weaker product.
Sarah Jones says
I am a passionate foriager in the heart of the Appalachias. I remember my dad usto treat us to Teaberry Gum which I havent seen in years. I always thought to myself that it was sassafras it got its flavor from… but here it is. I wish i would’ve snatched a berry but there were only 2.
SharLise says
If you can find Beemans gum https://www.amazon.com/Beemans-Chewing-Gum-Sticks-Count/dp/B07N49GCW2/ref=sr_1_2?crid=3FMZYWP12R415&keywords=beaman%27s+gum&qid=1646863169&sprefix=Beama%2Caps%2C106&sr=8-2 that’s wintergreen flavour. And LorrAnn wintergreen oil https://www.amazon.com/Lorann-Candy-Flavoring-Wintergreen-Natural/dp/B00IDPXFN8/ref=sr_1_4?crid=O8UB10P8847D&keywords=lorann+wintergreen&qid=1646863233&sprefix=lorrann+wintergrern%2Caps%2C104&sr=8-4 is food grade essential oill grade(I make herbal candy with it).
It also grows along my favourite walking trail. ???
Fred says
Sadly, Clarks Teaberry gum is no longer made. That was my go-to gum, very mild and unique taste. We have teaberry all over in our area of Western Pa. Can’t wait to make the extract. Thanks much for sharing the recipe.
Clk says
Clarks still makes Teaberry Gum. In linited quabtities, I believe on annual basis. you can buy it online.
Google it . Or
https://www.candyfavorites.com/teaberry-chewing-gum
Susan Vinskofski says
It was definitely a favorite growing up!
Olga says
Hello,
I want to try the extract recipe, but I’m not sure that if I strain the vodka and add one more cup of leaves, will there be enough liquid? Or should I add a cup of vodka, too?
Susan Vinskofski says
Hi Olga, strain the leaves and allow them to sit until they completely drip all vodka. There will be no need to add more vodka and doing so would defeat the purpose of producing a stronger extract. Enjoy!
Sam says
Hi, Just wondering how much extract you use in recipes, like ice cream, cookies, brownies, etc.
I’ve heard too much extract can be deadly, so I’m just wondering what a reasonable amount is?
Thanks
Susan Vinskofski says
Here’s my recipe for teaberry ice cream with amount of extract to use: https://learningandyearning.com/homemade-teaberry-ice-cream/. For other recipes, use the same amount you would use of vanilla extract. If you find the flavor too mild, you can add a small amount more.
Oksana says
Hi, I’m wondering if there is any medicinal use of wintergreen extract besides culinary?
Thank you
Susan Vinskofski says
Wintergreen contains methyl salicylate, an aspirin-like chemical, which can help to alleviate the pain of headaches, muscle cramps, joint pain and more. It can also bring relief for digestive issues. But if you are allergic to aspirin, you should avoid wintergreen. It can also be turned into a salve for pain relief: https://learningandyearning.com/wintergreen-oil-salve/
Jodi says
Thanks for the recipe and informative article! Now, I’m about to reveal my absolute ignorance in this, but I have and important question–does the vodka make this alcoholic? Thanks. 🙂
Susan Vinskofski says
Hi Jodi, Yes, this extract will be alcoholic in the same way that vanilla extract is alcoholic. In cooking the alcohol evaporates but I’ve only used it in ice cream, so there will be a small amount of alcohol in your ice cream.
Rachel says
Could this extract be used to make tea? Add a teaspoon (or so) to a mug of hot water?
Susan Vinskofski says
You could certainly do that; I would consider it a medicinal beverage. I do have info on making wintergreen tea from leaves: https://learningandyearning.com/wintergreen-tea. Enjoy!
darlene G Conley says
for years I put whole wintergreen berries in honey. Looked all over for info if it was toxic, but could not find any info. After using a few yrs., we are still alive. I love the berries whole when I am outside.
Susan Vinskofski says
I LOVE the idea of putting the berries in honey. Swallowing leaves would most likely give you digestive upset, but the berries are just fine!
Karen Terrones says
Hi! I’ve moved into NE Tennessee @ 63, with numerous health problems secondary to not having a thyroid. We’ve got the Striped Wintergreen plants fairly abundantly in the hill here. But is the striped version usable like the other kind? I read this can be toxic if not foraged/used properly but every article I read shows the GP variety not this striped one.
And MANY blessings on you for FREELY teaching about what Father gave us free!!
Susan Vinskofski says
Hi Karen, here is information from Botany in a Day, by Thomas J. Elpel (https://amzn.to/3TOGvMU). Chimaphila maculata, also known as pepsissewa, or prince’s pine: The leaves have a mild wintergreen flavor and can be eaten as a trail nibble, brewed into a tea, or used to flavor homemade root beer. In some places it has been over harvested as an ingredient for soft drinks. Medicinally, a tea of the leaves is astringent, diuretic, and diaphoretic, useful internally and externally. ( I assume that you would not swallow the leaves). I hope that helps.
Karen Terrones says
Oh YES, yes it does! I’ve been using that app that identifies plants but have already learned, it can’t be trusted. It only said it was “Forest Wintergreen” – but thanks for helping freely.
I see your book and feel it’s totally worthy and the purchase price quite fair. I worked in graphics and know FULL WELL how expensive that was to print. When I can afford it, I will buy it as having a book while foraging is better I think.
Kelly Jean says
I’d like t forage for the wintergreen, but have not explored the “where” yet. Thanks for the extract recipie! I just bought 6 gallon containers of wintergreen plants to plant along the dappled sunlight side of the house, and am thrilled to get these in the ground this weekend if it does not rain. I used to make wintergreen patties (the flat candies dipped in chocolate), using purchased wintergreen extract, so it will be great to make my own extract for this purpose.
Question 1-Does the extract expire? My first thought is no, as it is alcohol, but then it has organics infused, so ? I plan on placing the final extract in sanitized glass leftover maple syrup jugs/bottles.
Question 2-Would I need to process the extract in the bottles?
Thanks!
Susan Vinskofski says
The extract does not expire unless it is not stored properly so be sure to keep it in a dark, cool location. It does not need processing. 🙂
Joe says
Hello Susan,
Thank you for your recipes on teaberry extract and ice cream. the ice cream has always been a favorite although, I did not discover it until adulthood. I’ve wanted to do something with teaberry for a long time beside chewing while enjoying the beauty of Pennsylvania’s northern woods. I spent an hour picking the berries in October in Tioga County. The area had high sunlight exposure as it had been logged several years earlier so the wintergreen was widespread and the berries plentiful. They are beautiful at this time of year. I used half of the used the berries to make cheese cake and was pleasantry surprised although I would use more berries next time or try the extract. I just put the berries in a food processor and then blended this to the cheesecake batter as I had not seen your extract recipe for extract beforehand.
I offer the following suggestion. On your print recipes page I think it would be helpful for you and your audience if you added your webpage and first name to the recipe print so that people will remember where they got the info and offer thanks for you generous sharing.
I am looking forward to making the ice cream as you mentioned that it is the best you have had since the homemade country store of your childhood.
Be well,
Joe
Susan Vinskofski says
I’ve never tried blending the berries into a recipe; it actually sounds like a good idea! I’ll see what I can do about your recommendation – I’m not always great at the tech part of blogging.