Dandelion root tea is bitter and earthy in flavor, reminiscent of coffee, yet features a more balanced and nutty profile. Whether you’re trying to limit caffeine in your diet or take advantage of the health benefits dandelion root offers, this tea is the perfect option. Let’s get foraging!
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Nutrition Facts
| Amount Per Serving | |
| Calories | 20 |
| Total Fat | 0g |
| Saturated Fat | 0g |
| Trans Fat | No Data |
| Sodium | 8mg |
| Total Carbohydrate | 4g |
| Dietary Fiber | 1g |
| Total Sugars | 0.4g |
| Protein | 0g |
| Oxalate | 7.45mg |
| Salicylate | No Data |
Compatible Diets
This recipe is compatible with the following diets:
- Vegetarian
- Vegan
- Low-oxalate
- Gluten free
- Anti-inflammatory diet
Beneficial Nutrients
Dandelion is the key ingredient in this recipe, and it offers several health benefits
- Rich in potassium: high potassium aids in managing healthy blood pressure, water retention, muscle health, and supports kidney function.
- Antioxidants: high in polyphenols and beta-carotene which reduce inflamation, improve immune support, and improve skin quality.
- Digestive support: promotes movement in the digestive system and detoxes the liver and gallbladder.
Full Recipe
Roasted Dandelion Root Tea
4
servings30
minutes1
hour10
minutes20
kcal60
minutes2
hours40
minutesDandelion root tea is bitter and earthy in flavor, reminiscent of coffee, yet features a more balanced and nutty profile. Whether you’re trying to limit caffeine in your diet or take advantage of the health benefits dandelion root offers, this tea is the perfect option. Let’s get foraging!
Ingredients
2 cups dandelion root, chopped, tops removed
1 quart water, purified
Directions
- Harvest & Prep Dandelion Roots
- Harvest dandelion roots by digging up as much of the root as you can get out of the ground.
- Preheat oven to 250°F
- Trim off green leaves at the top of the root, rescuing for use in salads, soups, or sautés. Scrub roots under running water to remove the dirt and chop roughly.
- Pulse roots in a food processor until chopped into small pieces and spread pieces out into an even single layer on a rimmed baking sheet.
- Roast Roots & Brew Tea
- Roast until roots are completely dried, 30 min. Stir, then continue to roast until roots darken to preferred roast darkness, 30 min. to 60 min.
- Cool dried roots completely then grind using a coffee grinder, blender, or food processor.
- Place grounds & water into a pot, bring to a boil, and continue to boil for 10 min.
- Remove from heat and let cool to body temperature, 30 min.
- Strain out grounds, squeeze out excess moisture into the infusion, and discard grounds. Add additional water to replace any moisture lost in vapor and achieve original water volume.
- Serve immediately or refrigerate and consume soon after making.
Tips & Tricks
- Dandelions lose about 75% of their moisture once roasted, so 2 cups of fresh roots will yield about ½ cup
- The amount of roasting will alter the flavor from caramel to dark coffee-like. The darker the roast, the deeper the flavor.
- As a rule, make only one days’ worth of decoction (strong tea) at a time. After a couple of days, the tea’s dissolved medicinal substances may begin to recombine, precipitate, or salt out. If stored even longer, spoilage can occur.
