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A while ago I read a book about the Russian Civil War (it was Blood on the Snow by Emanuel Litvinoff) in which the characters frequently drank coffee made out of acorns and tea made out of carrots. I tried naively making carrot tea by grating some carrots and pouring hot water on them, like I would make ginger tea. But the resulting brew did not taste strongly of carrots.

How is carrot tea brewed--what part of the carrot is used? I would also be interested to know whether there are any other countries in which this has ever been a popular drink.

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Straight up recipe requests are off topic. – SAJ14SAJ Sep 7 '13 at 6:35
The book "Blood on the Snow" by Emanuel Litvinoff is classified as fiction (…). There are a lot of recipes, plants, and dishes mentioned in fiction which don't correspond to practices done in real life. That said, dandelion roots are roasted before made into a coffee substitute, and this may have been similar to the treatment used on the acorns. In terms of the tea, when you soak carrots in water, it would be called 'broth,' so the greens are more likely the ingredient used. – J.D. Jul 21 at 22:37
up vote 11 down vote accepted

You use the leaves, not the carrot themselves. I don't know for sure this is what your Russian Civil War book was talking about, but I know it works, and besides, if they were desperate enough for acorn coffee and carrot tea, I imagine they were eating the carrots. This site suggests that you might need 1/4 cup of carrot greens per 1 cup of water; you can find plenty more searching for "carrot top tea".

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Thanks. This certainly seems logical and it made a weak but drinkable tea. I will accept this answer, but I would still be interested to hear from a Russian! – Flounderer Sep 8 '13 at 0:41

wash, dry, shred, cut finely or julienne the carrots. dry it on a sheets of parchment paper until almost of the moisture is evaporated. then bake it in the oven on low heat until brown. result brew

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Have you made tea with this? It sounds pretty interesting! – Megha Jul 20 at 17:35

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