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Roasted Dandelion Root Tea

Enjoy a warm and earthy beverage with this homemade Roasted Dandelion Root Tea. A simple and healthy alternative to traditional teas, made from foraged dandelion roots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 cup
Course: Beverage
Cuisine: Herbal
Calories: 5
Ingredients Method Notes

Ingredients
  

Ingredients
  • Fresh dandelion roots as many as desired
  • Water for cleaning and brewing

Method
 

  1. Harvest dandelion roots: Dig up dandelion roots, preferably in early spring or late fall.
  2. Wash the roots: Thoroughly wash the roots to remove all dirt and debris.
  3. Chop the roots: Chop the roots into small, uniform pieces.
  4. Roast the roots: Spread the chopped roots on a baking sheet. Roast at 300°F (150°C) for 1-2 hours, stirring occasionally.
  5. Cool and store: Let the roasted roots cool completely. Store in an airtight container.
  6. Brew the tea: Use about 1-2 teaspoons of roasted dandelion root per cup of water. Simmer for 10-20 minutes.
  7. Strain and serve: Strain the tea. Serve hot. Add honey or lemon to taste, if desired.

Notes

Adjust roasting time based on your oven and desired level of roast. Be careful not to burn the roots.