Roasted Dandelion Root tea

This post comes from a culmination of two things: 1) I've been drinking roasted dandelion root tea that I got at the co-op daily during Ramadan - I love it, it's like a sweet, darker tea similar to chicory root; and 2) I cleared some beds in my community garden plot the past several days, including many dandelions, some with decent sized roots. I brought them home and did a little internet perusing, and voila! I have my own roots for tea. I also nibbled a few - and omg! The roots are delicious. Plus they have lots of inulin, good for gut health, and are good for your liver.

Some internet research revealed that dandelion roots are best in the fall, and early spring before they flower. I will be curious to try roasting some roots this summer to do a taste comparison, and will definitely dig some up this fall since now they are all flowering. I initially roasted some roots just for 30 minutes or so, which left a chewy, edible and sweet root. I could eat those all day. But, for tea, you do a longer roast until the roots become brittle and quite brown. Some people dehydrate the roots, then roast them in a cast iron skillet until brown (similar to coffee bean roasting). I have not tried that yet, but it seems either method works. I used even quite small roots, because that is what I had, but larger ones obviously will produce more with less labor involved.

My roasted roots resulted in a bit milder flavor than the kind I get at the store, but they smell stronger - like vanilla and chocolate. (It was as if I was baking cookies when I was roasting them!) I wonder if fall roots would result in a stronger flavor? I will update then. 

Also, speaking of dandelions, this weekend also included my picking many, many dandelion heads, and then removing all of the yellow petals from the green part in order to make dandelion wine. It is decidedly labor intensive. But a lovely task with some friends. I'll make a post once I'm into some later stages, but won't know how it will all turn out until winter sometime. People speak of dandelion wine like a taste of sunshine in the winter, which is just what all those bright big fat flowers looked like on Saturday!

Roasted Dandelion Roots

1. Pick the largest dandelions that you can find. Dig them out using a special dandelion tool, or lever them up  (if in the garden) with a spading fork. You want to pull them out with the least amount of breaking of the roots, keeping them as intact as possible. 

2. Rinse the roots as best you can to get off the clinging dirt. I did this by first submerging all of my dandelions in a bucket and swishing them around. I then brought them inside and cut the greens from the roots, and then scrubbed the roots with a vegetable scrub brush. 

3. All the websites instruct you to let the roots dry before you roast them. I left mine out for a couple of hours so they were not wet, though not technically dry either. I then roasted them in a 200 degree oven for a couple of hours, until crispy (the snap) and browned. They will smell like vanilla!

4. Crush or break up the roots. I put mine in a jar and then used the end of my rolling pin to crush them up more finely, a la a mortar and pestle, without needing to transfer the contents! 

Tea

Put a heaping spoonful of roots in a tea strainer and pour hot water (no longer boiling) over the top. Steep for 10 minutes. Serve as is, or with cream.

Sumac Tea

My recent days have been busy! And they have been hot, which means less cooking and more salads. I am preparing to go wild ricing for the first time soon, and have been busy making a push pole and knockers and assembling the appropriate materials. On my way home from Fleet Farm, I remembered a big sumac stand by the river, so I stopped to gather some. It is definitely later than optimal - you can see that some of the red has washed away in the rains of proceeding weeks. The sumac spice is actually the hair/fibers on the berries, which are what make the clumps so fire red. From what I have read, you want to look for the time when the sumac is bright red, before any big rains. It is usually later July to September during a time of high heat. (Note that there is a poison sumac variety but it has white berries, so you will not be confused.) To harvest, cut the berry cluster at the base - collect several clusters.

I am drying some of the berry clusters (above) in an attempt at making the spice, and I also made Sumac tea. It is delicious! Sumac is very high in vitamin C and used for all kinds of medicinal purposes by indigenous people for a long time. The tea is a nice lime flavor, earning it a nickname of "Indian lemonade" - especially if you add a bit of honey or maple syrup.

Place 3-4 clumps of sumac in a large jar (I used a 2 quart jar) and cover with cold water. Leave to sit for several hours to a couple of days. Some people suggest putting it out in the sun like sun tea, others say the counter is fine - I just left mine on the counter because it was later in the day when I began the process. Strain out the berries/clumps with a strainer or cheesecloth and drink. Yum!

I forgot to take a photo until after I already drank some. So the jar is partially empty - ha!

Ginger turmeric golden milk

I've been making this tea often over the past week. It feels soothing and comforting amidst these times of uncertainty and loneliness and confusion, especially during the cold spell and snow of late. Turmeric and ginger reduce inflammation, ease depressive symptoms, and boost immunity - this tea is just the thing right now!

This is how I make mine - adjust anything to suit your tastes. I don't strain this tea because I like having the chewy ginger bits as I finish my cup. It's a bit thicker this way, so you could also pour your tea through a tea strainer or mesh sieve. I've been sweetening mine with honey under the auspices that it helps my allergy symptoms! Which while technically true, I also like having some sweet in there.

Ginger Turmeric Golden Milk, makes 2 cups
3/4 c coconut milk (half a can)
1 1/4 c water
1-2" knob of fresh ginger, peeled and grated
2 tsp turmeric
pinch of salt
pinch of black pepper
1/4 tsp cardamom or cinnamon
1-2 tsp honey

Mix all ingredients in a saucepan and simmer on low heat. The longer you simmer the more gingery the tea.