Dandelion Root

Dandelion Root (Taraxacum officinale)

Comes in larger, chunky pieces rather than finely powdered root, making it especially versatile for teas, decoctions, tinctures & roasted herbal beverages.
Dandelion root has traditionally been valued as a bitter digestive herb and for supporting healthy digestion, appetite & normal urinary function. It contains naturally occurring bitter compounds & other plant constituents that have made the root a longstanding part of traditional herbal preparations.
The chunky cut is particularly useful because:
•Ideal for decoctions- roots are firm & benefit from simmering.
•Excellent for tincturing- the pieces are easy to cover with alcohol & strain later.
•Less surface area than powder the root is less finely exposed to air during storage.
•Easy to portion- you can use exactly what you need for tea, tincture or roasting.
•Versatile- one bag can be used several different ways.

How to Make Dandelion Root Tea/Decoction. Because this is root rather than a delicate leaf or flower, a decoction is preferable.
Use: 1 tablespoon dried dandelion root, 12–16 oz water
Directions: Place the root in a saucepan. Add cold water. Bring slowly to a gentle simmer. Cover & simmer 15–20 minutes. Strain and enjoy.
*The flavor is naturally earthy, woody & pleasantly bitter.
You can combine it with ginger, cinnamon, orange peel, peppermint, burdock or nettle for a more rounded herbal tea*

How to Lightly Crush the Root
You do not need to grind it into powder. For tincturing or a stronger decoction:
Measure out the amount you need. Place the dried root in a clean, sturdy bag or between two pieces of parchment. Use the bottom of a glass jar, rolling pin, or mortar & pestle. Gently crack the larger pieces into smaller pieces. Aim for pieces roughly ⅛–¼ inch, not a fine powder.
The goal is to increase the exposed surface area while keeping the root easy to strain.
*Roasted Dandelion Root
For about 2 Oz of root: Preheat oven to 325°F. Spread the dry root in a single layer on a baking sheet. Roast approximately 20–30 minutes, stirring every 8–10 minutes. Watch it closely toward the end. You want it deep brown & fragrant, not black or burnt.
Allow it to cool completely.
Store in an airtight jar.
•For a cup of roasted dandelion beverage, simmer approximately 1–2 teaspoons roasted root per 8–12 oz water for 10–15 minutes, then strain. You can also blend roasted dandelion root with cinnamon, roasted chicory, ginger or cacao husk for a deeper flavor.

Tincture the Entire 2 Oz Bag. I’d make a 1:5 tincture using 45–50% alcohol. A 1:5 ratio means 1 part dried herb by weight to 5 parts menstruum by volume/weight convention used for the preparation.
Method: Lightly crush the root as described above. Put the 2 oz of root into a clean glass jar.
Add approximately 10 fl oz of 45–50% alcohol. 80 proof Brandy or Vodka or 100 proof Vodka
Make sure the root is completely submerged. Cap tightly. Label with: Dandelion Root 1:5.
Alcohol %, Date started.
Let macerate for 6–8 weeks, shaking the jar regularly.
Keep it in a cool, dark location.
Strain thoroughly through a fine strainer, tincture press or cheesecloth.
Bottle in amber glass & label with the date strained. Important: The root will absorb some of the alcohol, so don’t be surprised if you don’t recover the full 10 fl oz.

Dandelion root is traditionally used to support: Digestion, Healthy appetite, Normal urinary function
Traditional bitter-herb tonics, General herbal wellness
2 Oz paper lined resealable ziplock bag for $8