Directions Bring to boil 4 cups of water, and then add roots.
Continue to boil the roots until water becomes red and the smell becomes very strong.
Note: Wash the roots very well and be sure to gather in the spring or fall when the sap is still strong.
Sassafras Cherry Tea
2 quarts water
4 GRATED sasafrass roots (around 3 cups)
2 cups crushed wild cherries (you may also use apples, or berries)
1 cup honey (wild dark forest is best for this!)
Directions Put first 3 ingredients into pot, bring to a boil, boil for 10 minutes, take off heat and strain. Add honey. Serve warm or cold.
Leaf Tea = ONEHDA:GI
Different plant leave (onehda') can be used for tea. Among these are: wild spearmint, wintergreen, pine needle, red raspberry, peppermint.
Mint Tea = GANO'NOSTA' ONEHDAGI'
Dry wild mint leaves and crumble. Sprinkle a pinch of crumbled mint leaves into a cup of boiling water, steep for several (dogwah) minutes and stir. Sweeten to taste.
Wintergreen Tea = OJISDA'GEA' ONEDAGI'
WIntergreen leaves can be picked throughout the year. These dark, leathery leaves can be used to make a hot tea. Place a handful of leaves in a pot and cover (sawe'sah) with boiling water. Let sit for a day. Add about 2 cups of water and reheat (ensha'daeyat). Sweeten if desired. Makes 1-2 servings. Note: the wintergreen plant contains as aspirin-like substance which will help to reduce fever.
Wild Rose Petal Tea / Flower Blossom Tea = AWEO:GI'
For a single serving of any flower blossom tea:
1 teaspoon of powdered petals
1 cup pf boiling water
Collect just the petals of wild flower plants. Dry under low heat until the flower (aweo') petals become powdery. Use a spoonful of the powdered petals for each cup (gawisda') of boiling water. Strain tean when necessary. Sweeten with honey if desired.
Wild Ginger Tea = Osgwai'da'
In the spring, dig for the roots of the wild ginger plant. Wash the roots well in the stream near where you found it growing. The roots will be 4 - 8 inches long. Simmer 3 to 4 roots in 2 quarts of water. The tea will be light gray in color and aromatic. Drink the tea hot or cold. Note: Wild ginger roots can be used as a hot medicinal tea to reduce the discomfort of colds.
Chicory Coffee = Gasayendahgwa'
Chicory roots can be used as a coffee substitute. Be sure that you have identified the chicory plant - chicory and dandelion have nearly identical (sha'ga:d) leaves. Dig an amount of roots that you think you will need to make your coffee. Wash well and then dry the roots. When roots are dry, roast over an open fire or in the oven until brown (oisgwanye'da'e:e'). Grind the roasted roots and use as coffee.
Corn Cob Tea = ONONYA:GI'
3 or 4 corn cobs, newly dried
2 quarts of cold water
Place cobs in water and let come to a boil (eyonyaeh), simmer for at least 15 minutes depending on the strength desired. Strain and serve as tea.
Hemlock Tea = ONE'DA:GI'
Cut about a 12 inch in length twig from a hemlock tree. Select a thin twig, bending and folding to make a 2 or 3 inch long bundle. Tie with a string (gahsi:ya'). Bring 2 cups of water to a boil and add the bundle (ga'hosyo:n). Simmer 15 minutes. Makes 1-2 servings.
Sumac Drink = OTGO'DA:GI'
Pick the sumac fruit during the late summer (gehe:neh) or early fall when the fruit is red. Crush any amount of fruit in a pot. Cover with boiling water and then allow to cool. Strain through a sieve. Sweeten with maple sugar to taste. Serve hot or cold. This drink is also known as Sumac Lemonade.