Dandelion Root Tea: Benefits, Health & Brewing Guide

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

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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.