A totally normal picture of me and my dandelion root tea
Dandelion root is a tasty, earthy addition to any herbal tea— we especially like it with mint, lemon balm, and/or nettle. I foraged some from our yard this week, and thought I'd share the process.
First of all, make sure you know exactly what a dandelion looks like. They're very distinctive, making them a good foraging starter plant.
Next, find a good spot to forage from. You don't want to harvest a dandelion root from most of the places they like to grow— in sidewalk cracks along busy streets, along railroad tracks, or in areas that have had a lot of herbicide put on them. A yard that hasn't been treated with chemicals is a good bet.
Dig them up, getting as much of the root as possible.
Wash and scrub them well.
Chop them into tiny pieces with a sharp knife. It's okay if they're a bit woody— you're using them for tea, after all.
Dehydrate them, either in a dehydrator (shown here) or in an oven on a very low setting. I put my dehydrator at 135ºF for several hours.
Voila! You now have a wonderful tea ingredient.
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