Common Names: Blowball, cankerwort, dent de lion, lion's tooth, priest's crown, pu gong ying, puffball, swine snout, white endive, wild endive

Origin: China

Scientific Name: Taraxacum Officinale

How to Roast the Dandelion Root:

1. Roast them in a dry cast iron pan on medium high heat, stirring frequently. You’ll know they are done when they turn a darker shade of brown and have a rich aromatic smell. Avoid burning them. You can also roast them in the oven at 350 degrees, checking on them frequently to stir and keep an eye on them to avoid burning.
2. Once roasted you can store them in a dark, airtight container for up to a year.

Creamy Roasted Dandelion Root Tea Recipe

This is a lovely rich beverage that is perfect during the colder months. The addition of butter makes this a creamy and foamy drink, similar to a latte. The combination of dandelion root and high quality butter offers many potential benefits for the liver and heart.

What you’ll need…

• 2 tablespoons finely cut, dried and roasted dandelion roots (15 grams)
• 16 ounces water
• 1 tablespoon butter

1. Place the dandelion roots and water in a small saucepan. Bring to a boil, then simmer uncovered for 20 minutes.
2. Strain. Reserve the liquid and compost the roots.
3. Place the butter and dandelion root tea in a blender. Blend on high for 10 seconds (taking any necessary precautions when blending a hot liquid – such as partially removing the lid to allow for steam to escape).
4. Pour into a cup and drink immediately.

Yield: 1 serving