Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

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!

2 comments:

  1. Hi

    How long do you have to roast them for?

    Comment by John — 2 August 2016 1:40 pm

  2. About 40 minutes at 140C, or until they start to smell of coffee. Good luck!

    Comment by Rachel — 5 December 2016 5:01 pm

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