It's no wonder dandelion is one of the top six herbs in the Chinese herbal medicine chest. Why? It is packed with vitamins A, C, D and B complex, many minerals like zinc, iron and potassium, and is super high in calcium. It's a famous liver tonic, healing and nourishing this important organ. It is celebrated as a great blood builder and is often used as a treatment for anemia because it's so high in iron and zinc. Dandelion helps maintain regularity because of its mild laxative properties, helps skin problems, detoxifies poisons and toxins, and helps digestive problems. It even lowers cholesterol! Some people use dandelion for viral infections and cancer.
After the roots are nicely chopped, spread out this mess on a cookie sheet. Put it in the oven at 250 degrees and leave the oven door open so that moisture can exit. Stir the roots every half hour. It takes about two hours to dry and roast them this way. Don't let them burn.
To make the tea, put about 2 Tablespoons of root in a pot with four cups of water. Some people say to use 1/3 cup of root to 4 cups of water. It depends on how strong you want your tea. Cover with a lid, bring to a boil, then simmer for 15 minutes or longer.
PS: I dry the leaves as well, then use them dried in soups and tea. Use your preferred method of drying: I put them in the food dehydrator on low heat for a few hours, and that did the trick.
What is your favorite way to detox in the spring?