How to make dandelion tea (3 ways)
A dandelion tea recipe 3 ways – using the flower, leaf and root.
Equipment
- Saucepan
Ingredients
Dandelion flower tea:
- Small handful fresh dandelion flowers
- 1 cup boiled water
Dandelion leaf tea:
- 1 teaspoon dried dandelion leaf
- 1 cup boiled water
Dandelion root tea:
- 1 tablespoon (8g) fresh or dried/roasted dandelion root finely chopped or minced
- 2 ½ cups water
Instructions
Dandelion flower tea:
- Place dandelion flowers in a teapot with strainer and cover with boiled water.
- Allow to steep for five minutes.
- Serve, perhaps with a squeeze of lemon.
Dandelion leaf tea:
- Add 1 teaspoon dried herb to a cup of boiled water.
- Allow to steep for 10 minutes.
- Strain the leaves out and serve.
Dandelion root tea:
- Pour 2½ cups water into a saucepan.
- Add 1 tablespoon dandelion root.
- Bring to a boil, then reduce to a simmer, for up to 30 minutes, reducing the liquid down to one cup.
- Strain the root out and serve.
Notes
- Dandelion flower tea has a delicate taste and can be flavoured with lemon and honey
- Dandelion leaf tea has a diuretic action so should ideally not be consumed before bed
- Dandelion root tea can be made with the raw or roasted root, is delicious as is and can be enjoyed with frothed milk
- Flavours that pair well with dandelion include ginger, chicory root and chai spices
- There is no standard dosage for dandelion, though multiple credible sources suggest a maximum daily dose of 4-10g three times daily of the dried leaf, taken as a tea/infusion, and 2-8g three times daily of the dried root, taken as a decoction
- Dandelion tea (and other preparations) should not be taken if you have obstruction of the bile ducts or intestines, or other serious diseases of the gall bladder
- See the cautions section listed above for more on safe usage
Nutrition
Calories: 5kcal
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