Turmeric, ginger, burdock, yucca, kudzu—there are so many medicinal roots that I love. But my favorite of all of them is dandelion root. And if you are wondering about the relationship between dandelion root and the yellow flower often hailed as the peskiest of lawn weeds, yes, they are one and the same!
Dandelion has many medicinal benefits from its leaves down to its root. In general, dandelion has been used to support liver, digestive, and hormonal health. The leaves can be eaten raw in salads or gently sauteed. The root is often roasted and consumed in tea form. The bitter flavor of the dandelion plant is believed to support liver and gallbladder function and assist detoxification.
Because of its bitter flavor and deep color, roasted dandelion root tea has been compared to coffee and offered as a “coffee alternative” in the natural health world for many years. I personally love the bitter taste of dandelion root and it has been a favorite tea of mine for almost 20-years.
In recent years, Roy has become a roasted dandelion root tea drinker and started making his dandelion “latte”. I rarely add honey to tea, especially bitter teas, but he converted me and I drink this nearly every day.
I love the bitterness against a hint of sweet and creamy— and it truly does bring me back to my coffee drinking days.
Try it and let us know what you think!
by Roy Steinbock
- Steep the dandelion root tea in the water for 3-5 minutes; discard tea bag.
- Add raw honey, to taste; add milkadamia or your other favorite plant milk.
- Serve warm or chilled.