How to Make Roasted Dandelion Root Tea

Learning how to make roasted dandelion root tea is a simple way to use cleaned, dried, and roasted dandelion roots for a deep, earthy herbal tea. It has a stronger flavor than my lighter Dandelion Tea made with fresh dandelion flowers. If you have already made my Dandelion Honey Recipe, this is another way to use the dandelion plant in the kitchen.

I like roasted dandelion root tea because it feels a little closer to coffee than flower tea does. It is not coffee, but the roasted roots give the tea a deeper flavor that works well with maple syrup, honey, or a splash of milk. If you enjoy homemade herbal recipes, you may also like my Elderberry Tea or Elderberry Syrup Recipe.

What Is Roasted Dandelion Root Tea?

Roasted dandelion root tea is an herbal tea made by simmering dried roasted dandelion roots in water. The roots come from the dandelion plant, also known as Taraxacum officinale. Roasting gives the roots a darker, earthier flavor, which is why roasted dandelion root is sometimes used as a coffee substitute. This tea is different from dandelion flower tea and dandelion leaf tea because it uses the root instead of the flowers or leaves.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Quick Look at This Recipe

Prep time: 10 minutes, if using already dried roasted roots
Cook time: 10 to 15 minutes
Total time: 20 to 25 minutes
Servings: 2 cups
Texture: Smooth herbal tea
Best served: Warm with maple syrup, honey, milk, or lemon

A Quick Safety Note About Dandelion Root Tea

Only harvest dandelion roots from areas you know have not been sprayed with herbicides, pesticides, chemical fertilizers, or anything unsafe to eat.

Why You’ll Love This Tea Recipe

This dandelion root tea recipe is simple, earthy, and easy to make once the roots are cleaned, dried, and roasted. I like that it uses a common plant in a practical way, especially when I am already gathering dandelions for flower recipes.

Roasted dandelion root tea has a deeper flavor than dandelion flower tea. It is not sweet on its own, but a little maple syrup or honey softens the taste nicely.

This is also a good recipe to keep separate from flower tea because the preparation is different. Dandelion flowers are steeped, while roasted roots need to simmer in water to pull out their flavor.

Ingredients

2 cups water
2 teaspoons dried roasted dandelion root
Maple syrup or honey to taste, optional
Milk or cream to taste, optional
Fresh lemon juice to taste, optional

Ingredient Notes

Dried roasted dandelion root gives this tea its deep flavor. You can use homemade roasted roots or purchased roasted dandelion root.

Water should be brought to a boil, then reduced to a simmer so the roots have time to release their flavor.

Maple syrup works especially well with the roasted flavor.

Milk or cream is optional, but it makes the tea feel more like a warm coffee-style drink.

Fresh lemon juice gives the tea a brighter flavor, but I usually prefer maple syrup with roasted root tea.

Equipment

Small saucepan
Fine mesh strainer
Measuring spoon
Mug
Scrub brush, if using fresh roots
Knife and cutting board, if preparing roots
Baking sheet, if roasting roots

How to Harvest Dandelion Roots for Tea

Step 1: Choose dandelions from a clean, unsprayed area. Use a garden fork or small shovel to loosen the soil around the dandelion plant. Pull up as much of the root as possible.

Step 2: Shake off the loose dirt, then bring the roots inside and scrub them well under cool running water. Trim away the leaves and flowers. Save the roots for drying and roasting.

How to Dry and Roast Dandelion Roots

Step 1: After washing the dandelion roots, chop them into small pieces so they dry and roast more evenly.

Step 2: Spread the chopped roots in a single layer on a clean towel or drying rack until they are fully dry. You can also use a dehydrator if you have one.

Step 3: Once the roots are dry, place them on a baking sheet and roast them at 250°F to 300°F until they are dark brown, dry, and fragrant. Stir them occasionally so they roast evenly. Let the roasted roots cool completely before storing them in an airtight jar.

How to Make Roasted Dandelion Root Tea

Step 1: Add 2 cups of water to a small saucepan and bring it to a boil.

Step 2: Add 2 teaspoons dried roasted dandelion root to the boiling water. Reduce the heat and let the tea simmer for 10 to 15 minutes. Roots are firmer than dandelion flowers or leaves, so they need a simmer instead of a simple steep.

Step 3: Pour the tea through a fine mesh strainer into a mug. Discard the used roots. Taste the tea and add maple syrup, honey, milk, cream, or lemon juice if desired. Serve warm.

Tips for the Best Roasted Dandelion Root Tea

Use clean dandelion roots from an unsprayed area.

Scrub the roots well so there is no grit in the tea.

Chop the roots small before drying so they roast evenly.

Roast the roots until they are fragrant and dark enough to give the tea a deep flavor.

Simmer the roots instead of only steeping them.

Start with 2 teaspoons roasted root for 2 cups of water, then adjust stronger or weaker next time.

Add maple syrup if the tea tastes too bitter.

How to Serve Roasted Dandelion Root Tea

Roasted dandelion root tea is best served warm.

I like it with maple syrup and a small splash of milk. Honey also works well if you want a more familiar tea flavor.

For a simple herbal drink rotation, serve this alongside flower-based Dandelion Tea, Elderberry Tea, or another homemade recipe like Fermented Garlic and Honey Easy Homemade Recipe.

How to Store Roasted Dandelion Root

Store dried roasted dandelion root in an airtight jar in a cool, dry place.

Make sure the roots are completely dry before storing. If any moisture is left, they can mold.

Label the jar with the date so you know when you roasted them.

Frequently Asked Questions About Roasted Dandelion Root Tea