Survival Chocolate With White Avens

Description

Want to make hot chocolate from a plant growing in your back yard?

Visit http://www.rewildu.com/survival-chocolate-with-white-avens/ for more details. This is an experiment in making a hot "chocolate" with the root of White Avens (Geum canadense), a plant native to Wisconsin and southern Canada/northern U.S. I'm not sure of its southern range. I heard a rumor that a tea of the root tastes like chocolate, so I gave it a try. I can't vouch for the edibility or tendency for allergic reaction of this plant, so do your own research and test a small bit before you consume. In short, I was pleasantly surprised! This video shows you how I did it.

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Tags: Rewild University,Rewildu,Kenton Whitman,survival chocolate,survival skills,herbalism,edible wild plants,tea with wild plants,TEOTWAWKI,best wild tea

Video Transcription

it's the end of the world as we know it we fled into the Wisconsin Northlands what is the one tactical item that we should be first attempting to secure you guessed it chocolate the rumor is that this plant next to me white avens has a route that can be made into a sort of chocolate all they've found is a few references on the internet let's say that if you take the route and make it into a hot chocolate sort of tea you'll be impressed but it doesn't give any details on how to make it or how to process the route so I'm going to dig one up and we're going to try to boil it up raw and then we're going to try to roast it and we'll see if we can actually create something that is yummy this is the white avens planned here is the seed head one of the leaves I would ask that you do not use this as your sole identification for this plant get a good idea book and make sure that you have a positive ID like you would for any plant that you're going to consume here are three plants that I've dug up and you can see that there's not a lot to the root here we're going to take it inside wash it off and see if there's something a little more sizable under there when harvesting any route this is not really the optimal time when it's flowering or seating in the spring of the fall when all the energies down in the root is when we're really thinking of harvesting these but I'm going to try it now anyway and we'll see what happens here are the roots after they're clean and scrubbed next we'll cut them open sliced open there is indeed some meat in there it doesn't smell like chocolate but let's see if it tastes like chocolate

alright that route didn't look like much but I've been chewing on a bit tiny tiny little bit for about three minutes now it has a very distinct flavor that goes on and on doesn't quite taste like chocolate but I'm curious in experiment 1 i'm going to boil the raw chopped rut and see what it tastes like it's been steeping for about five minutes definitely not chocolate let's try experiment to roasting that's real seize up in a cast-iron pan going from a medium roast here unbelievable okay this is not rich in creamy chocolate but it actually has a chocolaty flavor right now to be honest it's sort of a week chocolatey flavor tea but if we use a lot more of that rut roasted it up that's the key roast it up at least to a nice medium roast and trying a darker might be fun boil it up maybe out a little bit of sugar a little bit of cream if you want to get civilized about it but just like this it's good and it has a little hint Oh more than a hint of chocolate this is amazing yeah Wow you