On today’s foraging walk I was really happy to see some dandelions peaking out, one of the first signs of spring. Tender leaves, bright yellow flowers and many medicinal and culinary uses, make this lovely green a star in my kitchen.
It takes a bit of effort to extract the root from the ground, especially when the ground is frozen like today, but it is well worth the effort.
For today’s recipe I am making some dandelion root spiced chai latte, or a flavoured dandelion root coffee if you want.
Ingredients
- 1 large dandelion root
- 250 ml boiling water
- 5 spice mix to taste
- Milk to taste
- Honey or sugar to taste
Instructions:
The root can be boiled as is, but I prefer to slowly roast it in my cast iron pan to increase the depth of its flavor.
After around 15 mins roasting on low heat, the root should be nicely browned.
Add the root to your blender or mortar and process until you have a fine powder.
When you have a fine powder start adding boiled water slowly while mixing. Add the spices of your choice and milk or sugar if desired.
If you don’s want to do this process every time you want a cuppa, I recommend roasting a big batch of roots and keeping them roasted and dehydrated in a jar, ready to be turned into powder when you need them.
Enjoy!
(Fer)mental Greens 