The Holly tree is perhaps most easily recognised
by its prickly leaves and scarlet berries.
The leaves are thick and glossy green
and stay on the tree all year round, even during the deepest winter
They are also very often, though not always, edged with prickles.
These prickles are arranged alternately,
upwards then downwards, along the leaf.
Holly trees are either male or female,
with only the female tree bearing the berries.
These berries are completely toxic to humans,
causing vomiting and diarrhoea,
even though birds can be seen eating them with no harm.
Since ancient times, holly's persistent living foliage has been seen
as an emblem of hope and life when all else appears to have died
- one reason why it was brought into homes for the religious winter ceremonies.
The leaves have no taste or odour
although they have been dried and used
as tea in some parts of the world.
The leaves contain caffeine
and so holly leaf tea has been used as a gentle pick-me-up.
It's main medicinal use in the past was in the treatment of fevers
a decoction made of the leaves helped people to sweat, thereby breaking a fever
and was even used successfully to treat the fever of smallpox and malaria when Cinchona bark (the basis of quinine) failed.
The leaves can be used fresh at almost any time of the year
Or can be harvested in late spring,
and dried for later use.
To make one cup of fresh holly leaf tea,
pick a small handful of holly leaves using scissors or gloves to protect your hands if you need to.
Add to them a pot with 2 cups of water
and bring to the boil.
Simmer gently for 10 minutes,
strain and drink while warm.