WILD COFFEE ALTERNATIVES

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For coffee, we generally prefer the first-year root, though the tougher second-year root may also be used. Wash the burdock, then grate it or cut it into slices. Slowly dry it in your oven and then grind coarsely. Roast the ground burdock to desired darkness, then mix in your coffee blends.

CALIFORNIA COFFEEBERRY

Collect coffeeberry fruits in the fall when they will have turned nearly black. Remove all of the seeds; this is most easily done by simply rubbing the fruits between your hands in a dish pan, then washing away the pulp (the pulp can then be put into your compost pile).

When you're down to just seed, let them dry, then roast them until brown. Grind the roasted seed and percolate as you would ordinary coffee.

Though a bit on the weak side, the flavor and aroma of coffeeberry is very much like traditional coffee and, with some honey and cream, it really can pass for the old familiar—but without the caffeine. Note that, despite the name, California coffeeberry ( Rhamnus californica ) is not related to regular coffee at all. Rather, it is a relative of the highly prized cascara buckthorn ( Rhamnus purshiana ).

CAROB

The carob pod grows on a large tree native to the Mediterranean ( Ceratonia siliqua ). The pods mature brown and can be eaten right off the tree. They are sweet and rich in calcium and B vitamins.

When ground, roasted and percolated into a coffee-like beverage, carob pods will have a sweet and heavy aroma and flavor. The brew from the carob pod will be only slightly reminiscent of regular coffee, but is pleasing nonetheless. Before grinding the pods, be sure to break them open and remove all of the hard seeds.

CHICORY

Chicory root ( Cichorium intybus ) has long been used in the South as a coffee substitute. While many people like chicory, others find it too bitter. It's a matter of personal taste, of course.

Ideally, the roots should be dug before the plant flowers. Wash the roots and let them dry. Then, break up the roots or grind them coarsely and roast them. The dark French roast is very popular for chicory, but we find it quite acceptable when roasted to a mild brown. Percolate as you would ordinary coffee grounds and serve with raw, unheated honey and cream.

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