Ginseng Tea

• 1 ounce whole dried ginseng root
• 13 ounce whole licorice root
• 13 ounce fresh ginger root, plus more for garnish if desired

1. Put the ginseng and 8 cups water in a saucepan over medium heat.
2. Bring to a boil, reduce to simmer and simmer for 1 hour.
3. Add the licorice root and ginger root and 2 more cups cold water.
4. Bring the tea to a boil again, reduce heat and simmer for 30 minutes and strain.
5. Serve in 4-ounce cups garnished with an additional slice of peeled ginger root for aroma.

root, licorice root, ginger root

Taken from cooking.nytimes.com/recipes/9688 (may not work)