Instructions for drying leaves below this recipe
Select young, tender leaves for the tastiest dandelion tea.
1 cup boiling water
1 teaspoon dried dandelion leaves
For a pot of tea
1 cup boiling water for each person
1 teaspoon dried dandelion leaves for each person
1 teaspoon dried dandelion leaves “for the pot”
Cover and let steep 3 minutes. Stir and let steep another minute.
Serve with your choice of:
Wash then placing them flat on a cookie sheet and turning on the oven on low (I usually set my oven at 250), for 30 to 45 minutes will also dry them quicker. ( keep a watch on that process, they tend to dry quick) (leave oven door open a little bit to ler moisture escape)
good luck and have fun!
I have my grandmothers stone bowl and pestil that I use to crush the roots and leaves when I am getting ready to store it for winter use..
Then there is this recipe I started using for Coffee
Here’s how to roast the root for coffee:
Once you’ve dug up a fair-sized pile of dandelion roots, wash them in the sink or in a bucket of water. They’ll be full of dirt, so you’ll likely have to scrub them a few times to get all the dirt off.
While you’re washing, preheat your oven to 250 degrees.
Once the roots are clean, chop them into small chunks. Then put them in a bowl of water and scrub them one more time.
Place the roots on a cookie sheet and put them in the oven to dry. Leave the oven door open slightly to let moisture escape. You’ll want to stir them frequently to make sure they’re drying evenly and they don’t burn. The drying process will take at least two hours. As the roots dry they’ll shrink and turn to a pretty brown color. Make sure they don’t burn!
Once the roots are roasted, let them cool completely. Then, store them in a sealed glass mason jar. To make the coffee, use 1 teaspoon of roots for every cup of water. You can put them in the coffee pot, or put them in a tea infuser and add boiling water. In my opinion, adding hot milk takes away the slight bitterness and makes for a truly wonderful cup of dandelion coffee!
Sauteed Dandelions with Olive Oil, Lemon and Garlic
washed dandelion greens (as many as you want to eat – I usually cook several large handfuls at once)
high quality salt (I use either Himalayan Pink or Black Lava, both of which are very flavorful)
Heat a good dollop of olive oil, and a bit of the garlic, in a non-stick skillet.
Once the garlic has become flavorful, add your dandelion greens. Cook them on medium-high until they’re nicely wilted, just like you’d cook spinach. This will take 3-5 minutes. It’s important not to overcook the greens because you’ll lose nutrients the longer they stay on the stove.
Once they’re done, sprinkle just a bit of high quality salt on the greens, spritz with fresh lemon juice, and you’re good to go! They’re wonderful to eat plain like this, as a side, and they’re also delicious on pasta.
This is hands down my favorite way to eat dandelion greens.
. I often combine young dandelion greens with other lettuces like spinach for a delicious mix.
You can also add:
finely chopped red onion
anything else that sounds delicious!
Remember, dandelion greens are best eaten raw before they produce a yellow flower.