At a recent prenatal appointment the nutritionist assigned to help my wife with her pregnancy ran into our room with an enthusiastic question.
“Did you make the dandelion root tea?”
We had a quick reply because just that morning we had made roasted dandelion root tea with a simple recipe and drank two cups. The nutritionist thanked us for following through with her recommendation and said to keep drinking from the bag of dried dandelion root that she got from a local farm source and recommended it to help with swelling, digestion and blood sugar.
The dried and roasted dandelion root tea was given to us during the third trimester and came under the recommendation from a certified nutritionist and herbalist. Dandelion root acts as a natural diuretic that can ease bloating and help with some of the water weight that happens from a growing baby. Taken in moderation, and under guidance from a trusted professional, the tea is a simple natural remedy that includes added benefits that can also help release lower back pain and can offer nutrients like iron or potassium. It may not work for everyone, so please consult your provider with any questions.
For my wife, it was a vital addition to her prenatal care not only for the health benefits but also because it is a caffeine-free option that allowed her to enjoy a cup of warm tea for comfort necessary in the later stages of pregnancy.
We did not harvest or forage the dandelion ourselves. Instead, the nutritionist received it from a local farm that does not use pesticides or other harmful chemicals on or around natural wildlife.
If you get your hands on some, or develop a clean alternative in your yard, the tea is helpful for anyone not pregnant too. Both the leaf and root carry vitamins A and C that can serve as a liver remedy. Anyone currently prescribed diuretics should use caution before consuming the tea.
According to the North American Traditional Indigenous Food Systems, dandelions are, “herbaceous perennial plants with a rosette of dark green leaves that grow up to 12′ long and one or more hollow, flowering stalks that grow up to 15″ long. Leaf margins consist of large teeth. The bright yellow inflorescence is common in disturbed areas such as lawns and roadside ditches. Leaves are best in spring, flowers & stems in summer, & roots in fall.”
With dried root in hand mix between 2-4 tablespoons in a tea strainer or infuser and add to hot water. Don’t use boiling water because it may burn the root and make the taste more bitter. To our shock, the dandelion root tea was actually less bitter, sweet even, than other root teas and we found ourselves drinking without sugar or cream. Of course, adding any additional flavors can provide new and exciting flavors, but remember you are working with a root that has a neutral flavor.
Dandelion Root Tea
Makes 4 servings
2-4 tablespoons of dried, roasted and ground dandelion root
4 cups of water
Bring the water to a boil and let sit until warm. Add the tea to the water with a strainer or infuser and let sit for five minutes. Add cream or sugar to taste, and can also be enjoyed plain.
