Roasted Dandelion Root with Fresh Ginger and Lemon
Roasted dandelion root brewed with fresh ginger and lemon, with orange peel if you have it and a touch of honey: earthy, bitter and caffeine-free.
Dandelion has been poured as a bitter cup for centuries, and this recipe puts that bitterness front and center. Roasted dandelion root brings deep, earthy, coffee-like warmth, while fresh ginger and lemon add brightness and a gentle, comforting heat.
The bitterness of dandelion is the whole point here—bitter brews have long been part of the after-dinner ritual. A small spoon of honey softens the edge just enough, letting the toasty root flavor shine without becoming harsh.
Brew the roasted root a touch stronger for a fuller, more coffee-like cup, or use the leaf for a lighter, grassier infusion. Either way, steep gently and taste as you go, since over-extraction can tip the bitterness too far.
Sip it warm after a meal or in the afternoon, where our catalog places dandelion, or in the evening if you want a cup with no caffeine at all. One note: dandelion is a daisy-family plant with a traditional-use monograph from the European Medicines Agency, and that monograph's cautions — who should not take it, and when to ask a doctor — are quoted on our dandelion page.
Ingredients
- 2 tbsp roasted dandelion root (or 2 dandelion tea bags)
- 2 cups water
- 1-inch piece fresh ginger, sliced thin
- Juice of half a lemon
- 1 tbsp honey, to taste
- 1 strip orange peel (optional)
How to make it
- 1Bring water to a gentle simmer and add the roasted dandelion root and ginger slices.
- 2Simmer gently for 8 minutes, the time our catalog gives dandelion (or steep tea bags with the ginger for the same 8 minutes), to draw out the earthy, toasty flavor.
- 3Strain into mugs, then stir in lemon juice and honey to taste.
- 4Add a strip of orange peel for aroma if desired, and serve warm.
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