Dandelion Flower Iced Tea

I’ve been eating my dandelions (from my chemical-free yard!) in salads lately, but wanted another fun way to use them. I saw some beautiful wild violet and dandelion lemonade that I also want to try, but I drink a lot of iced tea in the summertime and I thought, “why not put them in my tea?”

Dandelions have many health benefits (this is from the Herb Companion):

“The dandelion has long been used as an herb for its medicinal properties. This edible plant is rich in vitamins and minerals, especially in vitamin A. It can be applied externally or taken internally to address a number of health problems, most prominently kidney disorders, liver dysfunction and mild digestive problems. Preparing a root infusion or a tonic often aids in strengthening the kidneys and eliminating toxins from the body. The dandelion is also helpful with its powerful diuretic properties, flushing the system without depleting potassium levels.”

It’s a simple thing to make. Just gather some fresh, clean dandelion flowers that have not been sprayed with any pesticides or herbicides. Put them in a jar. I used a quart jar and filled it about 1/3 of the way with flowers.

Pour hot boiling water over the flowers, add a tea bag or two or four (depending on how big your tea bags are … if the tea bags you’re using are meant for one cup of tea, you’ll want to use one tea bag for each cup of water you put in). Any kind of tea will work! Herbal tea, green tea, white tea, black tea. I used a Peach Passion Iced Green Tea bag from Lipton.

Let it steep for 10 minutes. You can then strain out the dandelions and remove the tea bag (or do that step at serving time). Chill in the fridge and serve over ice. Of course you can sweeten it to your liking. I have learned to like my tea unsweetened.

I found the dandelions added a nice floral note to the taste of the tea.

This recipe was shared at Fabulous Friday, Fit & Fabulous Fridays, Weekend Potluck and Trick or Treat Tuesdays.