01 October 2012
Ha! I just discovered an interesting fact- looked up "eat okra seed" and apparently it's another plant item you can dry, roast, grind and use for a coffee substitute. Now of course I'm curious to try that! Almost done using up my roasted dandelion root (haven't got ahold of any chicory root- the only ones I see around are growing on roadsides where it's not wise to harvest as the plants can absorb toxins from the fumes of cars- but I've been considering growing it). I've been using the dandelion root mixed in with the regular coffee beans, fifty percent each, ground fresh together. It doesn't change the taste much, you can just barely discern the herby flavor of the dandelion, and gives me the nutritional boost. (Also keeps my husband from drinking my leftover coffee- I drink so little that one carafe brewed last me several days but he really dislikes the dandelion root so leaves mine alone if I've added that!)
I also learned that okra is related to hibiscus- makes sense. The flowers look so similar now that I pay attention to them.