I’m back with another herb profile about one of my very favorite herbs, this time being dandelion root! Dandelions may evoke visions of sunny spring days for many, but I’ve come to associate dandelion root with cozy, grounding autumn and winter brews. It’s such a simple and beneficial herb to use, and it’s definitely one of my main staples.
(Dandelion leaves are used as well as the root—in teas, as salad greens, in pesto, and more. The flowers are even used in making wine. But the root is my favorite part to work with, so that’s my focus for this post.)
The bitter and yet somewhat sweet dandelion root is usually harvested in the autumn. (If harvesting your own, make sure it is from an area free of weed sprays!) It can be used in a myriad of ways, but for teas and tinctures it is usually used dried and sometimes roasted. The roots tend to be cooling and drying, and offer benefits such as liver function aid, digestion aid, inflammation modulation, nutrition, and overall balancing and grounding.
Many herbalists prefer dandelion root in tinctures, but my favorite ways to work with it involve teas. Dandelion makes an excellent addition to or replacement for coffee! Roasted dandelion root and chicory, with or without additions like cacao nibs and cinnamon, make an excellent and healthy coffee alternative. I also love pairing dandelion root with herbal chai mixes—it adds an earthy grounding element and all kinds of healthy benefits.
One of my favorite dandelion root tea blends is one shared by The Herbal Academy, called Grounding Gratitude Tea. The mix of dandy root and tulsi, which offers a mildly stimulating, calm energy, along with warming ginger, is one of my go-to teas to make me feel at home in my own body.
So, are you a dandelion root fan? What is your favorite way to work with this lovely plant ally?