|An even simpler cider press!|
The Balsam Root (Balsamorhiza deltoidea) continues to simmer in the slow cooker. They are starting to turn brown which I think is an indication that the inulins are cracking. Camas (Camassia spp.), another plant that stores its carbohydrates as inulin doesn't get sweet until the roots have been cooked long enough to turn black.