Roasted Dandelion Root Tea

This is another kind of bizarre thing.
Dandelion roots, cut up, and roasted, then made into tea.
I’ll post soon (hopefully) about how I did this, last summer, but for now, I’ll talk about the tea.

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You don’t necessarily have to grind the roots before you make the tea, but it is a good idea.
Then, you just make it as you would make any other herbal tea (tisane).
It’s a very unique flavour. It is sometimes used as a coffee substitute, or an ingredient in a coffee substitute blend, and there certainly is somewhat of that flavour, but also something different. Earthy, which isn’t surprising.
It’s also very healthy.

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This entry was published on January 12, 2015 at 11:30 pm. It’s filed under Tea, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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