Although dandelions are irritating weeds in a landscape, they can be cooked and added to dishes or incorporated with other herbs for medicinal purposes, such as an antiviral treatment. Dandelion has high levels of iron and zinc as well as vitamins A, B, C, and D. This herb can be used as tea, added to coffee grounds, tossed into meat dishes as a seasoning or sprinkled on salads.
Preheat the oven to 300 degrees F. Put a large oven-safe skillet into the oven for five minutes after preheated.
Chop up finely the dried dandelion root. Put it in the hot skillet in the oven.
Check on the dandelion root every two minutes by opening the oven and sifting the chopped up root so it all cooks evenly.
Take the roots out of the oven once they have turned dark brown. This means they are done cooking.
Lay the roasted roots on clean, dry paper towels. Let them cool and dry for about 20 minutes. Use them right away or store them in airtight containers or jars.