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.
3 comments on “Making coffee from cleaver/goosegrass seeds”
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Filed under: AUTUMN, Videos, WINTER
Tags: caffeine, Cleavers, cooking, Cornwall, courses, detox, Foraging, Galium aparine, goosegrass, health, how to video, natural caffeine, recipes, wild coffee, wild food
Tags: caffeine, Cleavers, cooking, Cornwall, courses, detox, Foraging, Galium aparine, goosegrass, health, how to video, natural caffeine, recipes, wild coffee, wild food
Hi
How long do you have to roast them for?
About 40 minutes at 140C, or until they start to smell of coffee. Good luck!
[…] easily linked to events like the Second World War, when people resorted to roasting grains, acorns, cleaver seeds and dandelions roots instead of or to bulk up rationed coffee. Though in the 1900s it was also sold […]