The first time I had this drink was on a yoga retreat near Raglan. We drank it a couple of times a day to gently detox; it’s earthy and invigorating – a great alternative to coffee with none of the downsides. To make it you’ll need the roots, however, you can make the rest of the plant into a tonic by steeping it with ginger, lemon, sage, and radish.
It still amazes me how so many medicinal plants are today treated as weeds when they used to be cultivated for centuries. Dandelions are actually herbs; they’re an excellent blood cleanser and are very beneficial for the liver, kidneys and gall bladder as they contain iron, copper, silicon, magnesium, sodium, calcium, potassium, phosphorus, sulphur, vitamin A, B1, B2, B3, C, and D.
Spring and early summer is a great time to dig up Dandelions. Get them before they blossom as the roots are at their sweetest and they contain the most nutrients. It’s best to have several large plants with the tops removed. Make sure they are from a chemical free environment.
Wash off the dirt then chop the roots and place in a food processor. Chop them on medium, scoop out, and spread evenly over a cookie tray. Roast in the oven at 150°C for about 2 hours until dry. Check every now and then as the time will depend on how much you have. Once dry and cool, store in a glass jar.
To make the tea put a tablespoon into a tea infuser and add boiling water – this will make two cups. Sweeten if necessary with Raw Manuka Honey.