I never though I’d write an ode to roasted dandelion tea. But here I am, singing the praises of this toasty, grassy, slightly bitter backyard weed.
You know dandelion—it’s bunny food. The stuff that springs up, unwanted, in the middle of your lawn. A friend tells me that her Italian grandfather used to go out to the yard and pick all the dandelion leaves to make dinner—the bitter, weedy greens are particularly lovely when paired with a generous glug of olive oil and a squeeze of lemon. I don’t have a lawn, but if I did, I’d probably rip it out and plant a dandy patch.
A couple of years ago I stumbled across Traditional Medicinals Roasted Dandelion Root tea at the market. It brews to a deep golden brown, and is certainly not subtle: It is definitely slightly medicinal in favor. If you drink your coffee black, are particularly