Where I live, we have had an uncharacteristically cool spring. It is actually quite a relief because the past few years, the weather has switched from cool and mild winter to desert hot. The blossoms of my tomatoes would drop and I would have to water my plants several times a day.
The cool weather has extended the growth and blooms of the local wild dandelion, so I thought it would be nice to share a recipe for dandelion tea.
WHY YOU’LL LOVE THIS RECIPE
- Only three ingredients
- Natural with sweet honey flavor
- 100% vegan and vegetarian
When it comes to herbal and floral teas, they can be bitter. Adding some quality local honey balances out the flavor. My favorite to use is goldenrod honey, which I get from Tremblay Apiaries. When I still lived in New York City, I always bought the two pound jar at the Union Square Green Market.
If I’m not in New York City, I snag local honey. Some of my favorites include wildflower, bamboo, and blueberry blossom. Quality honey improves the flavor of the dandelion tea.
You can also adjust the amount of dandelion leaves and flowers; personally, I prefer strong tea, but you may want to start light if you are sensitive to bitter flavors.
If you would like a vegan alternative, the honey can be substituted with maple syrup, agave nectar, or date syrup.
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Hot water or tea kettle
Fresh Dandelion Tea
- 1/2 cup (60g) fresh dandelion roots, flowers, and/or leaves
- 2 cups (400ml) hot water
Rinse the fresh dandelion leaves and flowers in vegetable wash or 1:4 ratio of vinegar and water to remove any dirt, debris, and insects.
Bring 2 cups of water to a boil in a kettle.
Once the water comes to a boil, reduce the water to the lowest setting and steep the dandelion for 10 minutes.
Strain the tea using a fine mesh strainer or cheesecloth to remove any remaining leaf or flower bits.
Add honey to taste.
Serve the fresh dandelion tea hot.