With the onset of fall, Sassafras tea comes to mind. I remember my dad going to the woods to dig up the roots. He would set them aside to dry and then chip off the bark to store for cold winter days.
My mother would let the bark soak in a pan of cold water, overnight. Then, she would boil the water and let it steep, much as you would tea. The sweet aroma would permeate the house.
Of course, Sassafras tea isn't a native food, per se, but it's a nice finish to milkweed and corn soup.
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