To make dandelion tea, you can use the leaves, flowers, or roots of the dandelion plant. Here are simple methods for each type:
Dandelion Leaf Tea
- Harvest 6 to 8 young, tender dandelion leaves (avoid mature leaves to reduce bitterness).
- Rinse leaves thoroughly and pat dry.
- Cut or gently crush the leaves to release flavor.
- Place the leaves in a cup and pour boiling water over them.
- Steep for 5 to 10 minutes, tasting periodically.
- Optionally, sweeten with honey, coconut oil, or brown sugar, or add a slice of lemon or orange for flavor
Dandelion Flower Tea
- Collect about a quart of fresh dandelion flowers, removing stems and leaves.
- Rinse the flowers well.
- Boil 1 cup of water and pour it over the flowers in a large bowl.
- Steep for 5 to 8 minutes.
- Transfer to a pitcher and refrigerate for a few hours if you want iced tea.
- Add lime juice or natural sweeteners like stevia if desired.
- You can serve with flowers in the tea or strain them out
For a less bitter tea, use only the yellow petals separated from the green parts of the flower
Dandelion Root Tea (Roasted)
- Harvest dandelion roots and clean them well.
- Slice the roots thinly and roast them in an oven at 350°F for 10–15 minutes.
- Boil the roasted root pieces in water for 5 to 10 minutes.
- Strain and serve.
- This tea has a stronger, coffee-like flavor and is known as roasted dandelion tea or dandelion coffee
Basic Flower Tea Recipe Summary
- Rinse ¼ cup fresh dandelion flowers.
- Place flowers in a mug.
- Pour 1–2 cups boiling water over flowers.
- Steep for 5–10 minutes.
- Strain if desired.
- Sweeten with honey or maple syrup if preferred
All types of dandelion tea can be enjoyed hot or cold and offer health benefits such as supporting digestion and acting as a natural diuretic
. Note: Avoid harvesting dandelions from areas treated with pesticides or chemicals. This covers the main ways to make dandelion tea using different parts of the plant
