More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants
4 pieces sassafras root, 1/4 inch to 1/2 inch diameter
2 quarts water
Sugar or honey
Gather sassafras root. Wash roots and cut saplings off where green and where root stops.
Bring water to a boil and add roots. Simmer until water turns deep brownish red (the darker, the stronger).
Strain through coffee filter into pitcher, to prevent sediment.
Add sugar or honey to taste.
Serve hot or cold over ice, with lemon and mint sprig.
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