November 09, 2010

Louisa Shafia's spring sassafras tea

I don't like to wish time away but here I am wishing for spring so I can find sassafras (Sassafras albidum) to prepare Louisa Shafia's Sassafras Tea.  The recipe is from her book Lucid Food: Cooking for an Eco-Conscious Life which I borrowed from my local library.  I'll need sassafras roots, a cinnamon stick, ginger slices, maple syrup or honey, and sparkling water.

Image: Sassafras albidum (source)
Louisa Shafia blogs at Lucid Food and graciously allowed me to crosspost her interview with Tay Tea's Nini Ordoubadi on this blog in April.

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