Ingredients
Method
- Toast dried dandelion roots in a dry cast iron pan over medium heat until fragrant and golden brown, stirring frequently.
- Add water (about 8 ounces per tablespoon of root). Bring to a boil, then reduce heat and simmer for 20-45 minutes.
- Strain and enjoy with optional additions like butter, cream, or maple syrup.
- Harvest 6-8 young, tender dandelion leaves. Rinse thoroughly under cool water.
- Cut leaves into small pieces or gently muddle them. Place in a teacup and cover with boiling water.
- Steep for 5-10 minutes. Sweeten if desired (honey works well to balance any bitterness).
- Collect 8-10 dandelion flower heads. Wash thoroughly and remove the green bottoms.
- Place flower petals in hot water (about 1 tablespoon per cup). Steep for 20 minutes.
- Strain and sweeten if desired.
- Prepare any of the above dandelion teas but make it stronger (use more plant material). Allow to cool completely.
- Refrigerate for 3-4 hours until thoroughly chilled. Add citrus juice (lime or lemon works well).
- Serve over ice with optional sweetener.
- Measure about 2 tablespoons of dried, roasted dandelion root. Add to 16 ounces of water in a small saucepan.
- Bring to a boil, then simmer uncovered for 20 minutes. Strain thoroughly, reserving the liquid.
- Optionally blend with butter for a creamy, foamy texture.
Notes
Dandelion tea can be bitter, so adjust steeping time and sweetener to your preference.