Bright yellow flowers growing in your lawn might indicate you have weeds -- or they could mean you have the ingredients needed for a delicious herbal tea. Roasting the roots before making the dandelion root tea creates a coffee-like concoction without the caffeine, but your tea will still taste delicious without roasting. As with any plants harvested, never use those that have been treated with herbicides or pesticides, and avoid dandelion roots from lawns treated with these chemicals, as well.
Scrub the dandelion roots thoroughly to rid them of dirt and to rub off their small hair-like roots coming off the main root. Heat the oven to 200 degrees Fahrenheit to optionally roast the roots.
Roughly chop the dandelion roots into ¼- to ½-inch pieces.
Lay the chopped dandelion roots in a single layer on a baking pan for optional roasting.
Roast the roots for one to two hours or until lightly browned, and let cool completely. Skip this step if you do not wish to roast the roots.
Place the chopped dandelion roots (or the roasted roots) into a coffee grinder and grind to a fine powder. Alternatively, crush the roots to a fine powder with a mortar and pestle.
Bring a pot of water or a tea kettle to a boil.
Fill a coffee filter or two layers of cheesecloth with 1 tbsp. of the ground roots and close by tying a piece of string around the top of the "tea bag."
Place the dandelion root "tea bag" into a cup and pour the boiling water over it.
Steep the tea for 5 to 10 minutes or until the color of the water darkens. Discard the tea bag.