Dandelion Root
The more you get into the pursuit of eating unusual things that grow in yards, the more you realize how little you know about this vast terrain. I have been eating dandelions for years but I never did anything culinary with the roots. They make a fine tea, and some people even say it rivals coffee. I beg to differ, but I did enjoy this new, hot beverage in the early afternoon today. (If you are wondering, why go to all this trouble? Look up the benefits of dandelion root tea)
How I made Dandelion Root Tea:
First, identify your dandelions. The ones that grow the big, fat roots are shown above. They lie flat, have jagged edges and send out the yellow flowers that become puff balls of seeds and childhood dreams.
Cut off the roots and let them soak in water, gently rub off the dirt while trying to leave on the our sheath that has all of the nutrients.
Chop roots into small pieces and leave them out to dry completely. I left mine on the kitchen counter for 2 days to make sure.
Roast them at 200 degrees for 30 minutes and store in a glass jar.
To make tea, add 4 1/2 tsp of dried dandelion root to a sauce pan and two cups of water.
As soon as the water boils, reduce the heat and simmer for 35 minutes.
Drain and serve. I blended in a splash of cream, nutmeg, cinnamon and 2 drops of monk fruit.