This means I can never get whatever was inside it, possibly my last artifact, the Holy Relic. At the rainbow puzzle island, I was using some bombs and some of the mushrooms disappeared before I could do the puzzle and now I’m unable to get the treasure chest. However there are some minor bugs that I really hope could get fixed. Forager, to me at least, is the perfect game that never gets boring. You can buy more islands with more treasure, fight bosses, go through wormholes that take you to a not so empty void, and meet all kinds of NPC’s with….interesting demands in exchange for treasure. The game starts off with you on an island with a bunch of trees, rocks, ore veins, and some berries. But there’s something about the way things get done that’s just so satisfying. Forager is exactly what it sounds like, a foraging game.
If you extract it quickly with warm or hot vodka it gets a spinachy flavor. It has to be cold vodka though and the extraction takes a week or so. You can also extract a citrusy-liquoricy like flavor from the shoots leaves and twigs using vodka as well. I found when you try and get the flavor out by boiling you actually boil much of the flavor away since it's a volatile oil. If you don't want the alcohol in it you can let it stand in a dish for a day or two and the alcohol will evaporate away. The cleaner the flavor of the vodka the better. Then a mix a small amount of the extract with maple syrup and add it to seltzer water to taste. The flavor in Sassafras is not soluble in water, but it is in alcohol. To make root beer with it I grind up the roots and extract them in warm vodka. Sassafras is an abundant and favorite wild food for us. We have used a strong root decoction to make jelly and syrup, and Robert is fermenting a spicy beer with sassafras and spicebush berries right now. We boil the roots in water for about 20 minutes to make a reddish-brown decoction that can be sweetened and drunk hot or cold. The cleaned roots are very aromatic, and can now be dried or used fresh. We then wash the roots to remove the dirt, and slice up the smaller roots, and shave off the outer layer of any thicker roots. The root is brittle and often breaks, but sometimes he gets a few feet at a time. Robert will grasp the bottom of the sapling where it meets the ground and give the tree a slow, gentle pull. To gather the roots, we look for the many saplings that are about 2 feet tall. Filé powder should not be boiled, but stirred into a stew at the end. Robert then powders them in the coffee grinder to make filé powder, used to thicken stews like gumbo. To use the leaves, pick them when green and dry them in a dark place. Two parts that we use are the dried and powdered leaves, and the roots. Late in autumn, the sassafras leaves turn into a lovely rainbow of red, orange and yellow before falling. The berries are not abundant, and we rarely ever see them.
In the spring, sassafras produces tiny, yellow five-petalled flowers as the new leaves unfurl. There are three distinct leaf shapes growing on the sassafras tree- an oval, a mitten-shaped leaf, and a triple-lobed leaf. In the summertime, sassafras will produce hard, black berries on a red, cup-shaped stem that birds like to eat.