Most of you have probably read about, and maybe tried, concocting your own beverages from native plant life. More than likely, you've tried the recipes most written about, hot beverages from the mint family. They're widespread, easily identified, and many make a delicious brew. It's what got me into experimenting with preparing my own teas. Also commonly found in back-to-basics-type magazines is information on identifying and preparing teas such as Labrador Tea from the Heath family, and New Jersey Tea from the Buckthorn family, as they most closely approximate, in taste, the store bought oriental varieties we are all used to. But there is a plethora of other flora, also common but rarely mentioned, that provide this natural treat, coffee substitutes, and flavorful cold drinks. It's a world of enjoyment waiting to be discovered just beyond your front door.

Actually, rediscovered would be a better term. The early colonists, armed with knowledge brought from their homelands and aided by the Native Americans, utilized many of these plants not just as an enjoyable pastime, but often relying on them during lean times. Ships from the Old Country were often not reliable, being slow to arrive due to heavy seas, sometimes even having to turn back, or worse, sinking, never to arrive at all. Tea, and also coffee, was a staple for these settlers. Keep in mind the Boston Tea Party! There were many periods they had to make do with what they gleaned from nature until supplies could get through.

I'll start off with these substitutes for tea and coffee, then delve into some other plants harvested for hot and cold beverages. Included are descriptions, habitat and range, and photos to help you identify them. (Ed. note: A plant identification book would be invaluable for this, too.)

Coffee substitutes

Both chicory and dandelion were used as a coffee substitute when the commercial bean was not available. This is where the colonists' knowledge came into play, for both are actually Old World species, hitching a ride here by inadvertently being mixed in with bags of crop seeds. They quickly made themselves at home and became widely established. This was fortunate for the early settlers, because no New World species can be used thusly.

Chicory is gathered for its rootstock. It must be roasted until it becomes brown and brittle, then ground to one's preference, and perked. A larger Old World species is still grown commercially and widely used abroad.

Dandelion, though well known as a source of spring greens, produces a fine coffee substitute, actually resembling the flavor of the real thing than the better-known chicory. Again, the rootstock is used.

Tea time

Tea is another story all together, as a multitude of native and introduced plants can be used to make tea.

Curiously overlooked is bee balm, often referred to as Oswego Tea. It was used by the Oswego Indian Tribe of western New York and rivals the Labrador and New Jersey species in having distinctly oriental varieties-like flavor. The process to produce the beverage is a simple one, just as in making any tea I'll mention. Simply pick and dry the leaves, place them in a tea infuser, allow to steep, and enjoy. Generally the younger leaves produce a more palatable brew. Also, if the species is abundant, you will get a better flavor by cutting down the entire plant and hanging it upside down until thoroughly dried. If you don't want to wait to sample your new-found treasure, simply heat up a frying pan and place the leaves in it. They will be ready in a matter of moments. (Being careful that they don't burn.)

Many other plants, parts of plants, and even trees were collected and used for teas. Though none resemble the commercial product in taste, all have their own distinctive, and in my book, better flavor.

Sassafras is one of these. The parts to be collected are the twigs, young leaves and veins of mature leaves. You can also use the inner bark and roots, but I would discourage this. It has a naturally sweet, spicy aroma and taste. It ranks up there as one of my favorites. It can also be mixed with other varieties to be mentioned, and some interesting combinations can be discovered. Not to mention it is additive free!

Coltsfoot, also a common North American plant, has been neglected as a source for hot drinking pleasure. It is also sweet and spicy, although not as strong as sassafras. Follow the afore mentioned drying process and enjoy.

Yarrow was utilized by the Indians for its medicinal value, believed to cure stomach ailments and to break a fever, among other things. It also makes a pleasant, though mild, tea.

Sarsaparilla is a name you'll probably recognize as it was once fermented to make root beer. This same root can also be utilized to produce a very spicy tea, actually tingling the tongue. The outer skin of the root is used-the inside is very woody.

Although I've barely scratched the surface for warm drinks, I think it will give you a good start.

Now on to cold beverages. But first, how about "chocolate milk," fresh from the field and unprocessed? It can be derived from the purple avens plant. It is quite common, but small and easily overlooked. The rootstock is boiled to procure the drink. It can be enhanced by a dash of milk and sugar.

Elderberry is a well-known shrub, often used to produce jams and wine, but it has been ignored as a possible cold drink alternative. Possibly this is because the fruit is very tart. It does require a lot of sugar but it is worth the effort. Simply squeeze the fruits through a fine-meshed metal strainer, chill, and sweeten to taste.

Common barberry is also known to jam makers, but it, too, is very tart and not commonly used as a source for drinks. Follow the same process used for elderberry, however it won't require quite as much sweetener.

Last but not least, we'll reintroduce sarsaparilla. As in producing all of these beverages, it's a simple process. That is part of the intrigue of exploring plant uses. Just why so many of them have been left in the past I don't understand. Sarsaparilla is steeped as a tea, then allowed to cool. It needs little in the way of sugar. It's my favorite tea, and I'm sure it makes a great cold drink as well.

I hope you find this primer a motivating force to try out some of these old-time drinks. If your interest has been piqued, purchase some good reference material and embark on what you will find to be a fascinating pursuit of just what nature has to offer in the way of liquid refreshments.