Coffees
The roots and seeds of some plants can be used to brew up a caffeine-free substitute for coffee. Do not boil the roots or seeds unless the specific plant calls for it, as doing so could render the coffee bitter and remove oils that are essential to the flavor of the product. Roast slowly between 175 and 200 degrees Fahrenheit until brown, then grind.

Specifics vary be species, but usually ½ cup of grounds per cup of water is adequate. Brew for as short of a time as possible, as too much brewing will leave the coffee bitter.

When storing grounds, keep them well sealed to prevent flavor loss.


Plants in this guide that can brewed as coffees

Compositae - The Aster Family
Chicory

Roast the roots on an over until they are dark brown, then grind. Use about 1½ tsp. for each up of water.

Common Dandelion

Slow-roast roots until they are brown and brittle, then grind and brew them like coffee.

Common Sunflower

Roast the shells of the seeds, then grind and brew them.


Except where specifically noted, all text, photographs, and drawings copyright Chris Bersbach and Lisa Leombruni 2002. No part of this page may be reproduced without the express permission of the authors.