How to Make Dandelion Tea

Learn How to Make Dandelion Tea with this Dandelion Iced Tea Recipe. This combination of a dandelion root tea and dandelion flower tea is perfect for a hot summer day.

Why You'll Love Dandelion Root and Flower Tea

If you’ve ever looked out at a backyard full of dandelions and thought, “What a weedy mess,” it’s time to shift your perspective. That yellow-spotted lawn? It’s not a nuisance - it’s a tea garden in disguise.

Dandelion tea - whether made from the flowers, the roots, or both - is an old-time remedy turned modern-day summer refreshment. And while most dandelion tea recipes lean toward a hot mug on a cold morning, let’s be honest. Dandelions flourish when the sun is blazing and we’re all reaching for something cold and refreshing.

That’s exactly why this dandelion iced tea recipe is perfect for this time of year.

With this recipe, you’ll learn how to make dandelion tea from scratch - straight from your yard - and why dandelion root tea and dandelion flower tea is so much more than a trendy wellness brew. It’s surprisingly clean and crisp when served over ice with a splash of lemon and just the right touch of homemade simple syrup.

Why Make Your Own Dandelion Tea?

First off, this dandelion tea is free. And it’s about as local as local gets. There’s real joy in walking outside, harvesting something wild, and turning it into something delicious that your entire family will enjoy.

Second, the benefits of dandelion tea are impressive. While I’m not a doctor (I just play one in my kitchen), this humble plant has long been celebrated for its ability to support digestion and liver health. It’s also caffeine-free and full of antioxidants.

But most importantly, dandelion root tea and dandelion flower tea just taste good - especially when served cold.

Dandelion Tea vs. Dandelion Iced Tea

Here’s the thing: most dandelion tea recipes are built for hot tea. And sure, there’s a cozy pleasure in sipping a steaming mug on a rainy spring morning. But when the sun is beating down and you’ve just pulled a dozen dandelions out of the dirt, you don’t want something hot. You want something chilled. Something slightly sweet. Something you can pour over clinking cubes of ice. That’s where dandelion iced tea comes in.

By steeping roasted dandelion roots and fresh dandelion flowers and letting them cool slowly, you get a deep, tea infusion that develops complexity in the fridge. Serve it over ice with a touch of lemon and a homemade simple syrup, and you’ve got the perfect summer drink.

Choosing Your Dandelions

You want to choose dandelions that haven’t been sprayed, dusted, or doused with chemicals. Lawns treated with herbicides are a hard no. The same goes for roadside ditches and anywhere dogs might do their business.

The best bet? Your own backyard.

The entire dandelion plant is edible - roots, greens, and flowers. For this dandelion tea recipe, you’ll be using the roots and flowers. Together, they make a wonderfully balanced tea.

If you are looking for a delicious way to use the dandelion greens, be sure and check out our Tuscan Salmon with Dandelion Greens Recipe.

How to Sweeten Iced Tea

We’ve all stirred sugar into cold tea and watched it swirl around like glitter in a snow globe, refusing to dissolve. That’s because granulated sugar doesn’t play well with cold liquids. It just sinks and sits there.

The fix? Simple Syrup.

This Simple Syrup uses a higher ratio of sugar to water than a typical simple syrup and blends beautifully into iced tea. No grit. No graininess. Just clean, sweet flavor that lifts the natural bitterness of the dandelion without overwhelming it.

And here’s the best part: this simple syrup recipe doesn’t require a stovetop. Just warm water, sugar, and a bowl.

Ingredients You'll Need

Dandelion Root and Leaf Tea

• 10 dandelion roots
• 2 cups flowers
• 6 cups water

Simple Syrup

• 6 Tablespoons sugar
• 3 Tablespoons warm water

How to Make Dandelion Tea

1. Harvest the plants.

Use a garden spade to dig up 10 dandelion plants. This is a great way to get your kids involved. Just be sure to dig down enough so you leave the roots attached.

2. Separate and clean.

Cut the roots from the plants. Rinse the roots thoroughly under cool water to remove all dirt.

3. Slice the roots.

Use a sharp knife to thinly slice the roots. Aim for pieces about the size of green peas.

4. Roast the roots.

Spread the sliced roots on a parchment-lined rimmed baking sheet. Roast in a preheated 350 degree F oven for 10 minutes.

5. Wash the flowers.

Rinse 2 cups of dandelion flowers thoroughly under cool water. Shake off excess moisture.

6. Steep the tea.

Add roasted roots and flowers to 6 cups of boiling water in a small saucepan.

Remove from heat and let steep for 10 minutes until it reaches room temperature.

7. Strain and chill.

Pour the tea through a fine-mesh strainer into a large glass pitcher. Refrigerate for at least 8 hours, or overnight. The color will deepen as it sits.

8. Make the syrup.

In a small bowl, whisk together 6 Tablespoons of sugar with 3 Tablespoons of warm water until fully dissolved. Let cool.

9. Sweeten and serve.

Stir the cooled syrup into the tea until well combined. Add a splash of lemon juice and a few lemon slices. Serve over ice.

Tips For The Best Dandelion Root Tea

• Don’t skip the roast. Roasting the dandelion roots adds flavor. You want that depth in the finished tea.
• Let it chill fully. This isn’t a drink you make on the fly. It needs time in the fridge to mellow and develop a dark tea color...and flavor.
• Add citrus. A squeeze of lemon or a slice of orange brightens the entire glass.
• Play with add-ins. Mint leaves, or even a splash of lemonade or 7-up make fun variations.

There’s something deeply satisfying about turning a so-called weed into a homemade summer drink. You start with dirt under your fingernails. You end with a chilled glass of dandelion iced tea in your hand.

How To Eat Dandelion Greens

If you are looking for a way to use the entire edible dandelion, be sure and check out our recipe for Creamy Tuscan Salmon with Dandelion Greens. It's yet another dandelion recipe that was tested and approved by my wife and our 9-year-old daughter.

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