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.
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.