Sassafras

Since I discovered Sassafras growing in our forrest I have tried brewing it in different ways. And haven't been all that happy with what I have tried.

Until a couple months ago, I was getting a crock pot ready for something, and I thought why not use a crock pot to slowly make the decoction.

Sassafras is a hard herb meaning it is bark and the properties in it have to be really simmered out of it. Unlike the dandalion or red raspberry. 

Hard herbs make decoctions and soft herbs make infusions and when I have simmered in a pot on the stove it took forever and I forgot it once and boiled all the water out. :0)

But, with a crock pot you don't have to worry about forgetting it. The water doesn't boil out and it doesn't heat the kitchen up like the stove. I set it up in the morning, at night when cleaning the kitchen I turn it off and let it set overnight to cool, and in the morning dip it out. The lid is on it the entire time and it is so tasty when its done.

Fill the crock pot with water add the amount of sassafras you want I usually add about a 1/4 cup cut dried root and a tablespoon of stevia leaf.

This was the last one I did and look how pretty that is. I freeze this in ice cubes and use it in my infusions adds a nice flavor to red raspberry. I don't drink this straight since I don't want to use up all my root or my supply very fast, this lasts a long and I am still getting the flavor and qualities from it.

Have a blessed day,

Love,

Erika