Water avens

Geum rivale

root · infusion

Root boiled for a long time with milk and sugar: a brown drink tasting of clove and cocoa.

Origin

Europe, Asia and North America

Where to find it

Its pinkish-brown bells bloom in damp meadows and marshes, up into the mountains and as far as Lapland; its root is hardly drunk any more except out of curiosity.

Season (United States)

all year round

Preparation

The root is washed, scrubbed and cut into pieces before cooking; it is thrown away afterwards.

Molecules

In small amounts, not counted Eugenol

Did you know?

North American settlers called it “Indian chocolate”, for lack of real chocolate.