Roasted Dandelion root Tea
Dandelions are widely seen as weeds, but if you follow them back through history I bet you’d find that your close ancestors consumed them every spring, or preserved them for year-round nourishment. Mere decades ago, my own grandparents in southern Iowa knew just how to stunt the growth of the fresh leaves by placing a board over the leaf bundle to slow growth, delay bitterness, and therefore lengthen the amount of time they’d be able to use them to feed their 6 kids, one of them being my dad. My grandma would use the leaves in place of other greens and would add them to vinegary, german potato salad. But the leaves aren’t the only edible part, actually the whole plant can be eaten, from the flower down to the root.
Dandelion roots have been roasted and dried for thousands of years, used later by steeping into a warming tonic tea. Today this ancient practice is reemerging in forms of boxed tea (Traditional Medicinals is my all time favorite), and now coffee alternatives thanks to the deep, dark, earthy flavor imparted by darker roasting.
Ancient medicine knows that aside from vitamins and minerals, dandelions have properties that lead to lowered inflammation, prevention of uric acid crystals, and gently assists in kidney and liver detoxifying pathways. Personally, if I know that I have a heavy meal coming up (holidays, eating out, etc.) I drink a cup of this as a way to prepare my digestive system. But don’t just take my word for it, be your own scientist and investigator with a wide-open mindset, and try it out for yourself!
If you’re a newbie to dandelion tea, or you missed out on the harvest, you can skip the process of digging up roots, cleaning and roasting and just buy a box of organic dandelion root tea, found at Target, your local coop, and many local grocers. But, if dig getting your hands into the earth and putting the most important vitamin L (love) into your food, then get out there!
*Note: harvest from untreated grassy areas and soil. Avoid harvesting by busy roadsides due to car pollution.
This recipe is an “unrecipe” in that I don’t give specified amounts to collect and how much dried tea you will yield from that. Every batch varies depending on how much you can find, the length and thickness of the roots, and how evenly they roast in the oven (you will want to throw away burnt bits).
To harvest the dandelion roots:
In spring, find large bunches of dandelion leaves. Use a trowel or small shovel to dig about 10 inches deep into the soil around the plant. Pull the whole bunch up by the leaves and shake out the dirt to reveal the root. Continue collecting as desired.
Preparing the roots:
Run the whole bunch of leaves and roots under water, or alternatively let them soak in cold water for a couple of minutes. Cut the leaves off right above the root base, wrap the leaves in a clean kitchen towel or paper towel, and store in the fridge for later use in salads, stews, pastas, wraps, sandwiches, or smoothies.
Use a clean kitchen rag or your fingers and nail to gently scrub off the dirt from the roots. Some of the exterior skin of the root may peel off and that’s ok. Remove any scraggly, thin strings off of the root, as these will burn. You can discard them, or roast them separately to pull out sooner than the larger root. Cut the roots into a bout 1/2 inch pieces.
Roasting the roots:
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper or a silicone mat. Evenly spread the roots on the pan, leaving spaces between pieces to ensure even roasting. Bake the roots for 20-40 minutes until they are either gently browned or deeply browned. The darker the color, the more earthy the flavor will be. Be sure not to burn them! Remove the roots and allow to cool completely. Once cooled you may crush them further to resemble loose-leaf tea. Store the dried roots in an air-tight container in a cool, dry place out of the sun for months.
Preparing the Roasted Dandelion Root Tea:
16 oz. water
2 tsp dried tea
Place the tea into a tea diffuser in a mug. Heat the water to just barely a simmer (overheating water burns all teas and coffee giving a bitter taste and reducing nutrient availability). Steep the tea in water for 5-7 minutes, remove diffuser, and enjoy.
