How to make Chicory Root mocha wild coffee recipe provides a bittersweet taste that resembles coffee with a dash of milk. Coffee lovers will agree that it does not duplicate the taste of coffee completely but it is the best from wild food foraging.

Make sure you like The Homestead Survival on Facebook, Shop on AMAZON with Us and explore our  PINTEREST BOARDS  for innovative ways you can become self-sufficient on a budget.

Chicory Root is such a common thing to see growing, from flower to root. Weed root coffee is an actual thing, as strange to believe, the author notes. It is simple and easy.

First, find chicory in an area that has not been tainted with sprayed weed killer or any other poisons. Choose plants that start making classic chicory leaves. The leaves shouldn’t have any hair or short edges like teeth.

When finding a perfect chicory plant, dig up their roots, about 10 to 20 plants. A good batch of them should weigh, half a pound, according to the author. The, cut off their tops from the roots, but don’t discard them, as they can be sautéed in butter or oil for a salad. They are not needed in growing the root.

Preheat the oven to 350 degrees Fahrenheit, wash the dirt off the roots, and cut them into tiny pieces. Put them on a cookie sheet spread out and bake the roots for 30 to 40 minutes. By then, the roots are a dark brown and close to burning, so make sure that they don’t actually burn.

Congrats! You have made homemade roasted Chicory Root bits chopped up in a container or it can be placed in a freezer. The article concludes with the brewing phase, adding a teaspoon of the Chicory Root bits into a mug filled with boiling water. Let it sit in for 10 minutes, and enjoy.

Click here to read about how to make Chicory Root mocha wild coffee recipe:

http://www.outdoorlife.com/blogs/survivalist/2012/03/how-make-chicory-root-coffee-field