Today’s post is written by Anna Reisz. It’s an excerpt from the autumn edition of Botanical Anthology to give you a sneak peek at this gorgeous publication. Botanical Anthology is a seasonal, plant centered digital magazine packed with fall crafts, recipes, foraging tips, articles & more . Click here for more info and to see the full table of contents.
Herbal coffee is a tradition that can be found, with a little digging, in many family histories. It was once common practice to replace or mix ground coffee with the roasted roots of plants like dandelion, chicory, and burdock. Not only did these easily-foraged plants make coffee go further, but they also cut some of the bitterness in the flavor. These roots also provided a nutritious and grounding alternative ingredient or replacement for coffee without the unwanted side effects of caffeine. Additional spices can be added to the mix for flavor and further health benefits, as well.Continue reading “Roasted Roots: An Herbal Coffee Tradition”