Roasted dandelion root
By Cat, November 2016 (photo, right, form Wikimedia Commons)
I take a dandelion root tincture daily, to support my liver which as been compromised over the years, primarily from an undiagnosed parasite infection in my small intestine, but also from over-consumption of sugar when I was in my 20s.
The idea of getting the same medicine as a creamy herbal tea once in awhile is very appealing, plus it promises to be be tasty.
- See also: 1. Beverages Menu; 2. Healing Herbs, Oils, Remedies Menu
- Includes: 1. Roasting dried dandelion roots; 2. Traditional dandelion root tea; 3. Creamy dandelion root tea
Dandelion root benefits
The following list is from Dr. Axe; see his webpage for more detail (2).
- Protects bones (high calcium content in the roots)
- High in vitamin K
- High in vitamin A (as beta-carotene)
- Cleanses (and supports) the liver
- Fights diabetes
- High in antioxidants
- Rich in fiber
- Serves as diuretic
- Prevents urinary tract infections
Roasting dried dandelion roots
You can always use commercial bulk dandelion root tea, but I buy my dried roots at Swan Valley Herbs, a local herb shop in my home town, then roast them. These interactions are from Learning Herbs (1).
- Place finely chopped roots in cast iron pan over medium-high heat (or in a preheated 350F oven). Keep an eye on them and stir them frequently.
- You’ll know they are done when they have turned a darker shade of brown and have a rich aromatic smell. Avoid burning them.
- Store them in a dark, airtight container for up to a year.
Traditional dandelion-root tea
Combine in a small saucepan:
- 2 Tbsp finely cut, dried and roasted dandelion roots
- 2 cups (16 oz) filtered water. Bring to a boil, reduce heat to a simmer, and simmer uncovered for 20 minutes (you will evaporate roughly half the liquid).
- Remove from heat and strain.
- I recommend composting the roots.
Creamy dandelion-root tea
This simple recipe is copyright © 2016 by LearningHerbs (1). Be sure to use butter made from Organically raised, grass/pasture-fed cows.
- Make tea as above.
- After straining, place tea in blender with 1 Tbsp butter, and blend on high for 10 seconds (“taking any necessary precautions when blending a hot liquid – such as partially removing the lid to allow for steam to escape”).
- Pour frothy mix into a cup and enjoy!
References
- Learning Herbs (as copyright 2016): learningherbs.com/newsletter/dandelion-root
- Dr Axe on dandelion root: draxe.com/dandelion-tea
