One aspect I love about Dandelion is they are accessible and easily shared. Dandelion often grow as weeds in yards, parks, woodlands, and containers. Dandelion is for resilience. With every part of Dandelion edible and medicinal, the roots, leaves and flower, Dandelion has wholehearted endurance and turns up everywhere trying to get our attention. Try Dandelion roots bits made into a simple tea, add optional spices of Cinnamon, Ginger and Allspice and sweeten with a little honey for a botanical treat.
6-8 TBS fresh, chopped Dandelion root*
3 cups water
Place 2 TBS dried Dandelion root (or 6-8 TBS fresh chopped Dandelion root) per three cups of water in a small saucepan. Slowly bring the mixture to a slow simmer, keep covered and simmer for 15 to 20 minutes. For a stronger tea, simmer longer, approximately 30 minutes. Strain roots from tea. Add honey and milk as desired.
*Substitute 2 TBS dried Dandelion root for fresh. Also for a variation, add a few spices such as Cinnamon bits, Ginger root or crushed Allspice berries with the Dandelion root.