Dandelions are among the first greens to appear after winter’s chill. Their cheery flowers follow closely behind, brightening the grassy land. And suddenly, it’s time for dandelion tea!
Begin by collecting blossoms from an area that has been untouched by spray or pesticides. Your own back yard often is the safest place to begin!
After collecting a handful of the brilliant blossoms, you’ll need a measuring cup, cutting board and scissors.
One at a time, take each flower and gather the blossom’s end into your fingertips, like this!
Using the scissors, cut off the green under-leaves and green base the yellow blossoms extend from. These parts ought to be removed or they will impart a bitter flavor to your tea.
Place loose blossom ends in a measuring cup, until you have approximately 1 C (give or take).
These, along with 2 cinnamon sticks and 6-10 cloves should be boiled in 4 C of water.
Boil hard for 5-6 minutes. Fill your favorite tea cup with the hot liquid. Be sure to use a strainer in order to catch loose petals! Sweeten with honey.
Spiced Dandelion Tea
Ingredients:
- 4 C water
- 1 C dandelion petals, bases removed
- 2 small cinnamon sticks
- 6-10 cloves
- honey for sweetening
Directions: bring 4 C water to a boil. Immediately add cinnamon sticks and cloves to give them a head-start. Prepare dandelions and when ready, add to hot water. Boil hard for 5-6 minutes. Strain and sweeten with honey. Serve hot or chilled.
Hello!
I was wondering how to make a big batch and save it ? Also how to store it?
Hi Jamie!
If you make a big batch and add sweetener, it will keep in the fridge for 2-3 weeks (at least). You could also freeze the tea. Another option is to dry dandelion blossoms so you have them on hand year-round! Just be careful with dehydrating them because when dried, dandelions can let off a lot of fuzz! Totally doable though! Let me know if you have any more questions!