Cedar tea.

Earlier this winter I had the opportunity to attend a lecture on indigenous foodways by Sean Sherman, aka The Sioux Chef, at Brown University. Afterward, I bought a copy of his best-selling cookbook The Sioux Chef’s Indigenous Kitchen (which is really excellent, by the way) and sampled a cup of cedar tea. Sweetened with just a touch of maple syrup, it has a slightly smoky taste that I immediately loved. In our area, Thuja occidentalis is most common; I haven’t yet experimented with other cedars.