1 C peeled jewelweed stems and leaves or 6 jewelweed ice cubes
1 peeled and seeded cucumber
1/4 - 1/2 C witch hazel
1/4 C aloe vera gel

Combine all ingredients in a large bowl. Pour into blender and blend until well-mixed. Pour through a strainer into a bowl; discard pulp in strainer and pour the liquid in the bowl into a bottle. Refrigerate.

Tea Tonic (3-S Tonic)

Sweet birch
Sassafras root
Spicebush twigs

Strip sweet birch, and break up sassafras root and spicebush twigs. Combine all ingredients into pot of boiling water and boil until done.

Persimmon Coffee

Remove seeds from wild persimmon fruit and place on oiled baking sheet. Bake in oven until seeds turn a dark brown color. Take seeds and grind them until they make a coarse (or fine) powder. Put grinds in a coffee filter tied with a string and place it in a coffee pot with boiling water. Boil until water turns dark brown and emanates a rich aroma.

Sumac Seasoning

CAUTION: Be sure to get sumac berries that are RED. White sumac berries belong to the poisonous variety and should not be eaten.

Berries for seasoning should be picked on a day that is dry and sunny. Damp or wet berries will have a sour flavor. Pull berries off twigs, getting only the berry and not the small stem. Put pile of berries in a blender and blend for 1-2 minutes. The seeds will fall to the bottom. Take out the seeds and scrape the red berry pulp from the sides of the blender, and put into a spice container.