"Wild Coffee"---Natural " No-Caf " Alternatives

                                                                 
 Don't worry this isn't going to be another discussion concerning the various pros & cons about coffee. I drink regular coffee and I enjoy it daily. But theres times when my desire is for something else; something warm & filling and natural, with none of the 'buzzy' effect of coffee, and
tea just won't do.

Fortunately there are several,natural coffee alternatives, some you can buy; some you have the pleasure of wildcrafting yourself. All can be drank straight, mellowed with honey & cream, or jazzed up with a little nutmeg, cinnamon, or cardomom.                                 

Some of the following suggestions can be easily located in the wild places of your general area. Experiment with as many as you can find
so you can learn their individual aromas & flavors. Then, try blending a combination of two or three.

You can also experiment with different roasts--- roasting lighter or darker. Anyone who makes their own "Wild Coffee" has a favorite, personal blend or recipe. Try several combinations as you experiment until you find what you enjoy best. Adding a pinch of 'this or that' is recommended.

ACORNS- are gathered in the Fall and grow worldwide. They have a bitter taste when in the raw so must be processed through 'leaching'---boiled or soaked to remove the tannic acid. Grind the nuts coarsely and roast to a medium brown color. Take care not to over-roast or burn as excessive heat causes certain oils to be produced that are not good for you to consume. Percolate as you would regular coffee . Ground acorns impart a grain-like aroma & flavor and are best when blended with other natural alternatives.

BURDOCK- is common throughout the U.S. and the world for that matter.  The root is generally preferred to use in it's first year, though the tougher second year roots can be used as well. Prepare the root by washing throughly, then cut into slices or grate. Slowly dry in a low temp oven, then grind coarely. Roast to desired darkness.
Burdock root has a bland aroma and a strong flavor all it's own. It is best when blended with other alternatives.

CAROB- is the pod from a large tree native to the Middle East. You are most familiar with Carob as a sugar & fat-free chocalate alternative, but it makes a great beverage also. When brown, the pods are mature and can be eaten as is right off the tree. They are rich in calcium & B Vitamins and are naturally sweet. To prepare, break open pods and remove all the hard seeds. When ground, roasted and percolated into a coffee-like beverage, Carob has a heavy sweet aroma & flavor---slightly reminiscent of coffee, and is great to drink by itself, with little or no additives needed.

CHICORY- has long been used as a coffee substitute and grows in varied  abundance in these parts.
Ideally the roots should be gathered before the plant flowers. Wash and let dry, then grind coarsely and roast darkly. Chicory imparts a somewhat coffee-like aroma and flavor, though considered bitter by some people. Chicory is commonly added to regular coffee grinds as an extender, especially in the Southern U.S. where it's use is more common as a beverage.

DANDELION- is often considered second to chicory as a coffee substitute and can be gathered and processed in the same manner as chicory. The roasted roots make a pleasant coffee-like beverage and I find the flavor better than that of chicory. Try blending it with Carob!!

GRAINS & GRASSES- Barley, Wheat and wild grass seed  have long been roasted and percolated like coffee. Experiment and see which ones you prefer. Many are good and are reminiscent of regular coffee, though this depends on how each are roasted and blended.

SOW THISTLE- is related to the Dandelion but it's roots are smaller and more tender. Nevertheless, treat these roots as you would Dandelion, and use them alone or blend with others.

By no means are these the only roots, seeds & nuts that can be used as coffee alternatives, but they are the most widely used in history and should get you started.

It is easy to buy coffee alternatives at the market, but then personal choice is not an option as to roasting & blending. In utilizing wildcrafted roots and seeds, you're given a wider opportunity to discover your own satisfying alternative to regular coffee--- your own "wild cup of Joe".