How to Brew Dandelion Root Tea

Dandelion tea, which can be made from either the root or the greens, is an old herbal remedy with several uses. It has been used for detoxification, as a diuretic, and to treat a number of digestive complaints. In modern times, it has also become a staple in several weight loss programs. The roots, when roasted for tea, not only have valuable medical properties, they also have a rich coffee flavor. Brewing dandelion root tea, whether for health or for pleasure, is a relatively simple task.

Things You'll Need

• Knife
• Water
• Paper towel
• Oven and range
• Cookie sheet
• Saucepan

Show More

Instructions

• 1

  Gather dandelion roots to make the tea. It is important that the roots be taken from plants that have not been chemically treated. Use a hand trowel to dig up the roots without damaging them.

• 2

  Wash the roots to remove most of the dirt from the root system.

• 3

  Remove the greens from the roots. The greens can either be saved for use, or discarded. Remove all the small, hairlike roots from the root mass.

• 4

  Soak the roots in water for about 15 minutes to fully remove any dirt that remained on the roots after rinsing.

• 5

  Remove the roots from the water, and allow them to air dry. To speed the process you can pat the roots dry with a paper towel.

• 6

  Chop the roots into pieces that are about a half-inch long.

• 7

  Place the dandelion roots on a cookie sheet and spread them out evenly across the surface.

• 8

  Roast the roots by placing the cookie sheet in an oven at 150 degrees for about two hours.

• 9

  Place 1 tablespoon of the roasted roots into a saucepan, and add 8 ounces of water.

• 10

  Boil the mixture for five to 10 minutes until the desired tea strength is reached. Strain out the roots before serving.