How to Make Dandelion Tea From Root, Leaf or Flower

Start by deciding what kind of cup you're after, because each part of the plant brews a different tea. The leaves, flowers and roots are all edible (2), but they taste and brew differently.

• Root tea: earthy, toasty and a little bitter, which is why people call it dandelion coffee. It takes the most work (dig, dry, roast, simmer) and keeps the longest.
• Leaf tea: green and pleasantly bitter, a lot like arugula or endive in a mug. It's ready in about 10 minutes.
• Flower tea: the gentlest and sweetest of the three, with a soft, honey-like flavor. It's best fresh and lovely iced.

No backyard? No problem! Dried cut dandelion root and leaf are sold loose and in tea bags, so you can skip straight to Step 5 or Step 6.

Only pick dandelions you're 100% sure of, from ground you know is clean. The University of Wisconsin's horticulture extension puts it plainly: whatever part you plan to eat, make sure the plants haven't been treated with pesticides, and wash them thoroughly (2).

• A single yellow flower on a smooth, hollow, leafless stem.
• Milky white sap where you snap the stem or a leaf.
• Deeply toothed, hairless leaves growing in a flat rosette from the base. Those jagged edges gave the plant its name, from the French dent de lion, or lion's tooth.
• Look-alikes such as cat's ear have hairy leaves and branched, solid stems, so check twice before you pick.

Timing changes the flavor a lot. Leaves are most tender and least bitter in early spring, before the first flower buds appear, and they turn tougher and more bitter as the season goes on (2).

Dig roots in fall, after the plant has stored its energy underground, or in early spring. Loosen the soil in a circle a couple of inches from the base with a garden fork, then ease the long taproot out slowly so it doesn't snap. Pick flowers late on a sunny morning, once they've fully opened, and use them right away (2).

Shake off the dirt, then scrub roots under cool running water and swish leaves and flowers in a bowl of cold water to float out any bugs. Pat everything dry.

Roasting is what turns raw, bitter root into that deep, coffee-like flavor, and it makes the root shelf-stable too. It takes a couple of hours, but most of that time is hands-off.

1. Chop the clean roots into small, even pieces, about 1/4 inch, so they dry at the same rate.
2. Spread them in a single layer on a parchment-lined baking sheet and dry at 200 F for 1 1/2 to 2 hours, stirring every 30 minutes. Expect plenty of steam at first!
3. Once a piece snaps cleanly instead of bending, raise the heat to 350 F and roast for 10 to 15 minutes more, stirring often, until the pieces are deep brown and smell like toasted coffee.
4. Let them cool completely before you brew or store them.

Roots are dense, so they need a simmer, not a quick steep. Add 1 tablespoon of roasted root to 1 1/2 cups of water in a small saucepan, bring it to a boil, then lower the heat and simmer for 10 to 15 minutes. Strain into your mug and you'll have about one cup.

Taste it plain first. It's naturally caffeine-free, earthy and slightly bitter, and a splash of milk with a drizzle of honey or maple syrup turns it into something close to a mellow latte. If you're cutting back on coffee, it keeps the cozy ritual without the jitters. Curious why caffeine hits the way it does? Our Caffeine 101 post explains it.

For one mug, rinse 6 to 8 young leaves (or use 1 to 2 teaspoons of dried leaf), tear or chop them, and give them a gentle muddle to release their flavor. Pour 1 cup of just-boiled water over the leaves, cover, and steep for 5 to 10 minutes. Strain and sip.

Leaf tea is the most bitter of the three, and honestly that's part of its charm. A squeeze of lemon or a little honey rounds it out. One heads-up: dandelion leaf has a real diuretic effect, so it's probably not your best pick right before bed (more on that in Step 8).

Flower tea is the easiest place to start, and it's the prettiest! Pinch off the yellow petals or snip whole flower heads, trimming away as much of the green base as you can, since that part is bitter.

1. Add about 1/2 cup of fresh flowers to a mug or teapot.
2. Pour 1 cup of water that's just off the boil over them.
3. Steep for 5 to 10 minutes, then strain.
4. Sweeten lightly with honey if you like.

Want leaf or flower tea year-round? Spread rinsed, patted-dry leaves or flowers in a single layer on a screen or towel somewhere warm and airy, or use a dehydrator on its lowest setting, until they crumble when you crush them. Then keep roasted roots and dried leaves or flowers in an airtight glass jar in a cool, dark cupboard. Make sure everything is bone dry first, because leftover moisture invites mold. Well-dried roasted root keeps for months.

So, is it good for you? Here's the honest version. The leaves are high in calcium, potassium and iron (2), and the root contains inulin, a prebiotic fiber that feeds your gut bacteria (3). Fiber fans, our guide on how to improve digestion explains why that matters. In a small study of 17 volunteers, a dandelion leaf extract increased how often people urinated in the 5 hours after the first dose (4). The liver research is mostly in animals and lab cells so far, and reviewers say clinical trials are still needed (3). NCCIH sums it up: there's no compelling scientific evidence supporting dandelion for any health condition (1). Enjoy it as a tasty herbal tea, not a medicine.