With March approaching, I’m starting to think about the possibility of a spring detox and one of my favorite healing roots –dandelion. Dandelion is a fantastic liver cleanser and spring is the perfect season for liver support.
According to Ayurveda and Chinese medicine, dandelion root has bitter, sweet, and cooling properties, making it optimal for the pitta dosha.
Although I use various parts of the dandelion for healing, here, I’m focusing on the root which is a good blood purifying herb. The root is also a useful remedy for stomachaches, and in herbal medicine is said to be beneficial for hypoglycemia and high blood pressure.
How can you get these benefits? According to The Way of Herbs
Dandelion Root Coffee
Ingredients
- 4 cups water
- 2 tablespoons ground roasted dandelion root
- 2 tablespoons ground roasted chicory root
- 1 cinnamon stick
Instructions
- Place water, dandelion root, chicory root, and cinnamon stick in a saucepan
- Bring to a boil, then simmer for 5 minutes
- Pour coffee into cups through a fine mesh strainer
- Add coconut milk or heavy cream if desired
- Serve
During my Ayurvedic training in the early 1990’s, we were taught that it is important when making tea with roots to boil them for 2-3 minutes to release the healing properties.
And I cannot forget to mention the synchronistic dandelion incident that took place with my friend Kelly from Celiac Chicks. It was 2009, and I was on my book tour in New York City for The Gluten-Free Almond Flour Cookbook. I was feeling a bit tired and craving my dandelion coffee. At one of the signings, which Kelly had so graciously arranged, I grabbed myself a hot water. Next thing you know, Kelly whipped a bag of dandelion tea
If you were wondering how to make dandelion coffee I’ve got you covered. Here are some of my other healing drink recipes for you!
Lynn says
My favorite tea is dandelion root (liver) yarrow (anti-inflammatory) and fenugreek (for the lungs)…. it is my go to drink for when I am feeling a little under the weather or need to cleanse
Vickie M. says
Lynn, how much of each do you use? I love all of these and would like to try your tea. Is the yarrow fresh or dried? Thanks
Jenny Eliuk @ Stay on Path says
This is another inspiring post! I rally want to receive some Ayurveda training and really learn about herbs and medicinal plants. I’ve had an Ayurvedic consultation and really dig it.
Deliciously Organic says
I’ve been drinking dandyblend for a while and honestly didn’t know that the dandelion is good for the liver. I love the addition of cinnamon in your recipe. Thanks!
Patti Krueger says
I can buy dandelion root thru my coop, but it is not roasted. Do you need to roast it for the tea? And if so, how do you roast? Thanks.
Tara says
I bought some dandelion root at the store today and now got back home and checked the recipe and discovered that it’s supposed to be roasted! Did you ever find an answer to this question? I’m wondering if it could just be toasted in a skillet or on a baking sheet in the oven.
Doreen says
I know this is an old post, but thought I would mention that I read that if you buy the root dried, you can roast it at 250 degrees for 45 minutes. Roast fresh, scrubbed, towel dried roots 2 1/2 hours at 250 degrees, with door cracked open, stirring every 15 minutes.
Cathy in Georgia says
I’m allergic to dandelion flowers & leaves. Would the roots bear the same oils/properties as the leaves? I know that lobelia flowers are toxic, but the leaves are good for respiratory conditions. Your thoughts?
Thanks,
Cathy
Dana says
I know this is late, but in case anyone runs across this comment and has the same question: If you have a true allergy to a plant, you are reacting to the plant’s proteins, so yes, the root would cause a reaction too.
You can try chicory instead, but be careful til you know whether you are OK with it. It’s distantly related to dandelion. Probably not closely enough to matter, but I know some people who are allergic to ragweed have trouble with chamomile, so it doesn’t hurt to say something.
Elana: Ayurveda’s not the only tradition that says to boil roots in water to get their goodness out. Other traditions that use herbs teach the same thing. Any time you’ve got a woody part, or hard seeds, they need to be made into a decoction rather than an infusion–boiled in water rather than having just-boiled water added to them. Pretty cool, the similarities in various natural-medicine disciplines around the world!
Jenny says
Elena,
I’m not even gf but I’m so loving your site! I was treated by an ayurvedic practitioner in NYC for ovarian cysts and have been a believer ever since. She prescribed a “paste” of alfalfa honey, licorice root powder and turmeric and I just noticed some fresh turmeric root at my local grocers – do you have any recipes or uses for the fresh root?
Thanks!
Jenny
Joey says
The first time I drank Dandelion Coffee was back in 1971. My husband and his friend opened a health food store up in Northern Ontario and sold the coffee bags. This coffee had the dandelion root and chicory plus roasted soy beans and other assorted ingredients that were very beneficial to health. I still drink this to this day and I can recommend this type of drink to anyone who loves an alternative healthy beverage.
Angela P says
Thanks for sharing! I’m hypoglycemic, so I am definitely going to check this out. I also enjoyed learning about the benefits of licorice root. Any chance you’ll add an Ayurveda section to your website? :-) I would love to learn more about it! Also, are there any books you recommend for someone who knows nothing about Aryurveda, or any other ancient medicines, but would love to learn (ahem, me!)?
Thanks! Your website and cookbook have been incredible resources for my paleo family.
Julia says
I cannot wait to try this!!!
Melanie says
I do a cleanse every spring too, although I’ve never had dandelion root coffee. This looks like a great detoxifying combo. Can’t wait to try it, I love your blog!