Dandelion tea

Most people consider dandelion a weed, suitable only for weaving wreaths and making light bouquets. In fact, dandelion tea is an incredibly beneficial drink that nature has gifted us. The flowers, leaves, and even the roots of this unpretentious flower contain an astonishing range of beneficial substances. However, individuals with allergies and stomach conditions should approach the consumption of such teas and infusions with caution.

Tea made from the dandelion petals themselves (without including the green parts) is particularly mild, with a pleasant subtle taste and a beautiful warm color. If you add a bit of honey and lemon to the cup, the flavor will become even brighter, and the effects of the beneficial substances will be enhanced. Furthermore, you can make a delicious dandelion jam, which contains many beneficial properties for the body.

The actual process of brewing tea is not complicated; the main thing is to properly prepare the raw materials. To do this, you should follow some simple principles:

1. Collect dandelions during their flowering period and make sure to do so in environmentally clean areas—away from industrial zones, highways, and industrial districts.
2. It is undesirable to wash the flowers after collection, as this washes away some of the pollen, and thus the beneficial components. The leaves should be rinsed if they will be used for the blend.

Yield: 1 serving.

Preparation time: 15 minutes.

Caloric content: 28 kcal per 100 grams of the dish.

Ingredients

• dandelion flowers – 5-6 pieces;
• water – 150 ml;
• honey – to taste;
• lemon – 1 slice.

Preparation

1. For brewing, yellow dandelion petals are suitable, although it is not a problem to put whole flowers in the teapot. However, the taste will have a hint of bitterness—the green part of the flower causes this. It is very easy to separate the petals from the sepals and calyx by cutting off the green base.

2. Then you will only need to easily remove the remaining sepals from the yellow bunch.

3. This produces quality raw materials for brewing dandelion tea.

4. Place 2 pinches of petals in the teapot.

5. Pour them with 150 ml of not boiling water, but hot (60 degrees) water. Cover with a lid and let it steep for 5 minutes, just like regular tea. With each passing second, the color of the brew will become brighter and more beautiful.

6. Pour the tea into a cup through a strainer. Add lemon—then the taste will become more familiar.

7. And a spoonful of honey will make it even richer.

Prepared petals can be left spread out in a single layer on the windowsill (but not in direct sunlight). After 1-2 days, with daily stirring, the raw materials for brewing will dry out, and you can later make dandelion tea from it. Store the dried petals in paper or cotton bags and keep them in the cupboard. In dried form, for 150 ml of water, use 1-1.5 teaspoons of dried petals.