Author connects with Native food and language in new cookbook
Derek Nicholas hopes his new cookbook will bring Anishinaabeg food, culture and language together in an approachable way for Indigenous and non-Indigenous communities.
Flavorful and simple to prepare, cedar tea is packed with vitamin C for cold and flu season. The sacred cedar has traditionally been used for medicinal and ceremonial purposes by many Native communities. Do some research before foraging to ensure you have the right leaves, either eastern red or northern white cedar. Cedar leaves contain thujone, which can be toxic in large amounts, so stick to about 1 cup per week. Children 5 years or older can drink a weak preparation of this tea.
Ingredients
- 1 handful fresh cedar leaves, about 1/3 cup
- 3 cups water
- Maple syrup or honey, optional
Instructions
Remove cedar leaves from the stems. Discard the stems and set the leaves aside.
Bring the water to a boil in a small saucepan and add cedar leaves. Gently boil for 8 to10 minutes. Remove pan from the heat and strain out the cedar leaves.
Sweeten each serving with maple syrup or honey to taste.
About this recipe
From Eating with the Seasons, Anishinaabeg, Great Lakes Region by Derek Nicholas
Goshen College Professor Joel Pontius spoke with Derek Nicholas about his cookbook and his reconnection with Native food and language. Read more.
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