Description

Dandelion tea has been enjoyed for centuries as a healing herbal remedy and a refreshing drink with detoxifying qualities. From its bright yellow flowers to its deep roots, the dandelion plant is entirely edible and bursting with nutrients. Whether you’re sipping it to support liver health, aid digestion, or simply enjoy a caffeine-free alternative to coffee, dandelion tea is as versatile as it is beneficial.

Ingredients

Scale

For Fresh Dandelion Flower Tea:

1 cup fresh dandelion flowers (organic, pesticide-free)
2 cups water
Optional: honey, lemon, or mint for flavor

For Fresh Leaf Tea:

1 cup fresh dandelion leaves (washed thoroughly)
2 cups water
Optional: ginger or lemon slice

For Roasted Root Tea:

1–2 tablespoons roasted dandelion root (dried or homemade)
2 cups water
Optional: cinnamon stick, nutmeg, or sweetener

Instructions

Step 1: Foraging or Buying Dandelions

Ensure your dandelions are picked from pesticide-free zones—like your own garden or an organic supplier. Clean thoroughly in cold water to remove dirt, insects, and debris.

Step 2: Preparing Flowers and Leaves

Flowers: Remove any green parts at the base of the flower (they can be bitter). Use only the yellow petals for a smoother taste.
Leaves: Chop into small pieces for easier infusion. Younger leaves are less bitter.

Step 3: Brewing Fresh Flower or Leaf Tea

Bring 2 cups of water to a boil.
Add the flowers or leaves to the boiling water.
Turn off the heat and let steep for 15–20 minutes.
Strain through a fine mesh or tea strainer.
Add lemon, honey, or mint to taste.
Serve warm or chilled over ice.

Step 4: Roasting and Preparing Dandelion Root

Wash dandelion roots thoroughly and chop into small chunks.
Roast in an oven at 200°F (93°C) for about 2 hours until dry and slightly browned.
Store roasted roots in an airtight jar.

Step 5: Brewing Roasted Dandelion Root Tea

Add 1–2 tablespoons of roasted root to 2 cups of water.
Simmer for 15–20 minutes over low heat.
Strain and serve with cinnamon or sweetener for a coffee-like flavor.

Notes

Always make sure to identify dandelions correctly—Taraxacum officinale—as other lookalikes may not be edible.
Dry dandelion parts properly if you plan to store them long-term.
Start with small servings, especially with root tea, to monitor your body’s response (as it can be a diuretic).
You can blend parts (flowers + leaves or roots + flowers) for layered flavor and added nutrients.