Rachel Lambert: forager, author, guide
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Making coffee from cleaver/goosegrass seeds

Last month a few hardy foragers (actually it was a lovely bright, wintery day) joined me at Cape Cornwall for a wild food walk with tasters. At a welcomed break we sat down with a large flask of 'Wild Spiced Cleaver Coffee'.

The drink went down well - sweet, hot and naturally containing some caffeine, everyone was pleasantly surprised! There are many variations in making this coffee substitute, this is one alfresco style on the beach!

An indoor version would be drying roasting the oven for 40 minutes at 140C.

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