Tea From a Dandy, For a Dandy
I’ve had myself a little vacation over at my mothers house in the country for the last few days. Today I helped her with her garden. While digging “weeds” I found it a great time to make some dandelion root tea and so I did. I figured I would share with you all how to do it.
First, I hear you asking, “Why the hell would I want to drink dandelion root tea?” Well my friends, you like to drink alcohol right? Well dandelion tea stimulates bile flow in the liver encouraging it to flush out all that poison that felt so good in your body last night, but you definately don’t want sticking around. So help a liver out yo, and drink some dandelion tea. Oh, and I guess it also has vitamins in it or some shit.
First gather the roots and wash them off.
Next chop them up.
Next, chop them up some more and put them on a cookie sheet.
Next put them in the oven at 250Âº.
Watch them shrink and grow brown.
I roasted this batch for about an hour and a half, but I could have roasted them for another 20-30 minutes probably.
Next grind the crispy root pieces down. I used a small mortar and pestal that my mother has.
In the end I had this much:
If you want to make a lot of dandelion tea, you’ll need a lot of roots. Next time I think it may work better to do a larger batch all at once.
I then made myself a cup.
It tasted better than any other store-bought dandelion tea I have ever had. In fact, I feel a little buzzed right now. Mm, delicious.
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