Dandelion Tea
Oh how far the dandelion has fallen. It was considered such high value that European settlers couldn’t leave it behind. They squirrelled it away with their most precious possessions and brought it as food and medicine to North America. Now, it’s considered a weed and lawn purists will do anything to get rid of them.
Dandelion leaves are surprisingly useful. They can be used for salads and greens in the same way you would use spinach, kale, or arugula, but they can be made from the leaves too. Pick them when they are young, so they don't get too bitter, and dry them (naturally or with a dehydrator) and store them.
Dandelion roots are commonly used to make a tea or a coffee alternative. Dig them up, wash them, and chop them into smaller pieces or slices. Dehydrate them (oven on low, or dehydrator) until they are brittle and will snap when bent. Grind in with a coffee grinder, mortar and pestle, or food processor.
Dandelion flowers are also edible. They make a gentle, sweeter tea. It's very subtle. They do not need to be dried first.
Did you hear about the Dandelion scientist?
He was out standing in his field.
INGREDIENTS
1 tsp. dried dandelion leaves or roots. If using dandelion flowers, see NOTE.
8 oz water
INSTRUCTIONS
Add the dandelions to a mug and pour in boiling water.
Allow it to steep for 10 minutes to extract all potentially beneficial properties.
NOTES
For making dandelion flower tea, you'll want to carefully wash 10+ dandelion flowers. Steep them in a about 4 cups of hot water for 15 - 20 minutes.
