This post contains affiliate links. I may earn a small commission if you use these links to buy products at no additional cost to you. I would never recommend products that I don’t personally use and enjoy and all opinions expressed are my own. You can read my full disclaimer here.
Harvesting dandelion roots and roasting them to make a delicious tea is a wonderful experience that comes with so many benefits! This common garden weed is one of the most underrated plants available to us and it’s absolutely mind-boggling how few people know and understand the incredible healing properties that dandelions possess. If only people would quit wasting their time battling these tenaciously resilient plants and instead, use them to their advantage! If you’re looking for a healthy alternative to coffee, roasted dandelion root tea is a great substitute since it has a similar appearance and a lovely aroma. You can use it as a remedy for a variety of ailments, or simply drink it just to enjoy a nice cup of tea. However you choose to enjoy this roasted dandelion root tea, I do hope you love it.
Benefits of dandelion root:
- Excellent liver, kidney, and digestive tonic
- Cleanses the body of toxins
- Stimulates the gallbladder and has been used to treat gallstones
- Regulates intestinal function and helps with constipation
- Contains diuretic properties
- Improves skin conditions such as eczema, acne, and psoriasis
- Used for lowering cholesterol
When to harvest roots:
Late summer and fall are the best times of year to harvest the roots, as this is when the plant is concentrating it’s energy and nutrients into it’s root system. When the dandelions are in bloom in early spring, most of the energy is sent to the flowers as they go to seed, so harvesting the roots during this time means they will not be at their fullest potential when it comes to nutrients and benefits. After the blooms have died off, the dandelion plants will send all that energy downwards in order to expand their root system, which is why this is the best time to take advantage.
Beware of lookalikes!
There are actually hundreds of species of dandelions that don’t contain the same medicinal benefits, so it’s important to know the differences and what to look out for. Common dandelion (Taraxacum officinale) is the one and only species we are after when it comes to harvesting, so make sure you know how to properly identify it.
Here’s how to identify Taraxacum officinale:
- Leaves grow in a rosette, meaning they all grow from a single point at the base of the flower stem.
- The leaves are deeply toothed, resembling lions teeth. (Dandelion translates to “lion’s tooth”.)
- Bright, yellow flowers are located at the tip of a single, long stem that grows to about a foot tall.
- Stems are hollow and produce a milky white sap.
Below is a step-by-step guide to harvesting and roasting dandelion root, with a full recipe summary and measurements at the bottom of the page.
Step 1: Harvest roots
Use a shovel to carefully dig up the dandelion plant by the roots without damaging them or leaving any behind. The bigger the plant, the larger the root system, of course, so try to find well established dandelion plants to get the most out of your harvest. Larger roots are also easier to clean and process. Then, twist and snap off the leaves so you’re left with only the roots.
Side note: All parts of the dandelion plant are edible, so I highly suggest saving the leaves to add to salads, smoothies, etc. They are full of nutrients and can be quite tasty!
Step 2: Clean the roots
Thoroughly clean the roots to remove as much dirt as possible. Don’t stress if you can’t get them completely clean. A little dirt won’t kill ya!
Step 3: Dry the roots
Slice the roots up into roughly quarter inch pieces. Then, you’ll want to dry them before roasting. Transfer them to a dehydrator at 95°F-125°F and dry for a few hours, or until they become brittle. You can also lay them out in a single layer to air dry for a few days.
Step 4: Roast the roots
Once they’re dry, lay the roots out on a baking tray lined with parchment paper and bake them at 325°F for 10-30 minutes, checking them frequently to make sure they don’t burn. They are done baking when they are golden brown and fragrant.
Once they’re done, allow just allow them to cool and transfer to an airtight jar and store them in a cool, dark place. They should keep for years to come!
How to Make Tea from Roasted Dandelion Roots:
Add a teaspoon or two of the roasted roots to a tea infuser and steep in 1-2 cups hot water for 10 minutes. Feel free to adjust the amount based on your personal preference. The water should turn to a dark brown, resembling coffee.
Don’t own a dehydrator?
A food dehydrator is an incredibly useful tool to have in the kitchen and significantly speeds up the drying process for foods. I highly recommend investing in one if you’re able to do so! I use mine weekly, if not daily, and have been able to dry and preserve so many foods and herbs to keep my shelves stocked. Here’s a link to the one I have been using for years: Cosori Dehydrator
As you can see, this is a fairly easy and beginner-friendly task and a great way to start working with medicinal herbs if you’re new to herbalism. So, be sure to add an annual dandelion root harvest to your fall to do list! If you follow these instructions to make your own roasted dandelion root tea, please let me know in the comments down below how it turns out! I always love to hear your feedback.
How to Make Roasted Dandelion Root Tea
Ingredients
- fresh dandelion roots
Instructions
- Clean dandelion roots and remove as much dirt as possible.
- Slice roots up into 1/4 inch pieces.
- Dehydrate at 125°F for a few hours, until they become dry and brittle. Alternatively, lay them out in a single layer to dry for a couple days.
- Once the roots are dry, bake them at 350°F for 10-30 minutes, checking them frequently to make sure they don't burn. They are done roasting when they are golden brown and aromatic.
- To make tea, add 1 teaspoon roasted roots to a tea infuser per 1 cup of hot water. Steep for 10 minutes. Optionally add sweetener of choice and enjoy.
