This perennial herb is a treasured botanical with a long history of use in traditional herbal practices worldwide, Dandelion has a sunny flower head that is composed of hundred of tiny flowers, deeply cut leaves that form a basal rosette, and a thick taproot. The root can be decocted as dandelion tea, added to herbal tea blends, made into dandelion extract, or infused into body care recipes.
Try this Roasted Dandelion Root Tea Recipe.
- 4 1/2 tsp dried dandelion root
- 2 cups water
- 1 to 2 Tbsp butter or cream to taste
- Place a medium pot over medium heat and place the dried dandelion root in the bottom.
- Toast the root until it becomes fragrant and golden brown, then add water and additional flavorings, and bring to a boil.
- When the water boils, reduce heat and allow to simmer for 30-45 minutes, then strain and serve.
- Blend in a little maple syrup and a tablespoon of butter, or try a dollop of cream and 2-3 drops of vanilla extract.