Making with Dandelion Root
Use a knife or small shovel or spade to gently cut a circle into the ground around a dandelion ensuring you are able to safely and easily pull the roots (and entire plant out of the ground). Only take from locations where there are multiple plant gatherings.
These roots are often roasted and can be cooked, baked or steeped in water. They act as a mild appetite stimulant, aid in indigestion, reduce inflammation and are full of fiber and vitamins.
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1/2 cup dried dandelion root pieces more or less
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This is a recipe that you can throw in tea, coffee, and baked goods. It will be used in some of the recipes here!
Ingredients
Instructions
Roasted Dandelion Root
Roast the Dandelion Root
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Spread out the root pieces in a single layer on a baking sheet and roast in a 350°F oven for about 10-20 minutes, stirring halfway through.
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The longer you keep the roots in the oven, the darker the roast.
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2 Tbsp roasted dandelion root
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1 tsp roasted chicory root (can roast it yourself or find from a herbal store)
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1 tsp cinnamon chips (for a flavor choice but isn't necessary, fennel is a good addition as well)
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2 cups water
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*Foraged dandelion and chicory roots can be used, but they should be cut into small pieces and dried before roasting.*
Ingredients
Instructions
Roasted
Dandelion
Root Coffee
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This makes about 2 cups to enjoy!
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Place all ingredients in a small pot and bring to a boil.
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Boil for 5-10 minutes, then strain out the root pieces with a fine mesh sieve.
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Serve the dandelion and chicory root "coffee" in a mug. Add cream and/or sweetener to taste if desired. Enjoy!
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3/4 cup non-dairy milk unsweetened
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1 tbsp of finely chopped Roasted Dandelion Root (previous recipe.
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3 cups Almond Flour
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1/2 cup Coconut Flour
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1/2 tsp baking soda
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2 tsp baking powder
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1 tsp Cinnamon
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1/2 tsp salt
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1/2 cup Coconut Oil softened
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1/2 cup Coconut Sugar
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3 eggs
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1/2 cup Raw Pecans roughly chopped
Ingredients
Instructions
Dandelion
Root
Muffins
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Heat the non-dairy milk in a saucepan until hot but not boiling. Remove from heat and pour over the dandelion root tea bag in a mug or glass measuring cup. Let the tea steep and set aside to cool.
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Preheat the oven to 350°F. Grease a muffin tin liberally with coconut oil, or alternatively line with muffin cups.
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In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Stir until evenly mixed.
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When it has cooled enough to handle, remove the tea bag from the non-dairy milk and squeeze it to get as much of dandelion root tea out as possible. Then measure out 1/2 cup of the dandelion root tea infused milk.
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In a large bowl, combine the softened coconut oil and coconut sugar and mix until combined. Add the eggs and 1/2 cup of dandelion root tea infused milk and stir until smooth.
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Add the dry ingredients to the wet ingredients and stir to combine well.
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Fill each muffin cup to nearly full, then top each one with about one tablespoon of chopped pecans.
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Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the pecans are slightly toasted and fragrant.
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Let the muffins cool in the pan for at least 10 minutes before carefully removing.
Recipe Credit: https://www.growforagecookferment.com/dandelion-root-muffins/
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1/2 cup dried dandelion root pieces
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4-5 ribbons orange zest
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1 inch piece ginger sliced
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750 ml vodka
Ingredients
Instructions
Dandelion
Root
Bitters
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Put the dried herbs into a quart sized jar, then pour in the entire bottle of vodka.
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Cover the jar and let sit for 4-6 weeks. It will turn a lovely orange color from the zest, and the dandelion root will have expanded.
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Strain out the herbs with a fine mesh sieve, and your dandelion root bitters are finished! Keep stored in the fridge!
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Use a 12 oz mason Jar
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6oz. Fresh dandelion root
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Raw Honey
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These are general sizes, you can modify amount’s
Ingredients
Instructions
Dandelion
Root Infused Honey
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Cut the dandelion root into about ¼” pieces
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Place the cut roots into the jar
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Fill the jar with honey, make sure to stir and fill air pockets as you fill the jar. Leave about ½” from the top of the jar.
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You need to use heat to release the beneficial qualities and flavors of the root into the honey. This should be a low and slow heat! It can be done in 2 ways:
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Place the jar into a saucepan with simmering water. Do not get water in the honey. This acts like a double boiler, just keep it low so the honey doesn’t foam. Keep the honey warming for about 2 hours. Add more water as necessary.
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Put the jar into a dehydrator and turn it to 95 degrees. Let it sit in the dehydrator for 6 to 12 hours.
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After the infusion process is complete. Strain the roots from the honey. Put the dandelion root honey into a clean, labeled jar. Store in a cool, dark cabinet.
Recipe Credit: https://homespunseasonalliving.com/dandelion-root-infused-honey/
