Oat straw is the dried green stalk of the Avena sativa (common oat) plant, harvested while the seed is still in its milky stage, before the grain fully ripens. It is prized in traditional herbalism for making nutritive teas and infusions.
They all come from the same plant but are harvested at different times. Oat straw is the stalk. 'Milky oats' are the fresh, immature seed tops harvested when they exude a white, milky substance. Oatmeal (rolled oats) is the mature, processed grain used for porridge.
For a simple tea, steep 1-2 teaspoons of dried oat straw in a cup of hot water for 10-15 minutes. For a stronger, mineral-rich infusion, use a larger amount of herb (e.g., a handful in a litre jar), cover with hot water, and let it steep for several hours or overnight before straining.
Oat straw tea has a very pleasant, mild, and slightly sweet flavour. It's often described as tasting grassy or like hay, with a smooth, mellow finish. It is not overpowering and blends well with other herbs.
Yes. While oats themselves don't contain gluten, they contain a similar protein called avenin and are almost always cross-contaminated with gluten-containing grains like wheat and barley during harvesting and processing. Therefore, oat straw is not considered gluten-free.
Yes, oat straw is wonderful for external use. A strong infusion can be added to bathwater for a soothing, skin-calming soak. To do this, place a large handful in a muslin bag, infuse in hot water for 20 minutes, and then add both the bag and the water to your bath.
