Howdy, rebels!
We're well into October. The leaves are changing into beautiful, warm colors, the air is crisp and my white girl instinct has been activated. I'm not a fan of pumpkin spice lattes, or any lattes for that matter, but this is the time when my cravings for chai-analogous spices kick in. It just so happens that I make a dandelion root tea using such spices! Let me show you how.
First, a word of warning: Dandelion sap is a natural form of latex, so use dandelions at your own risk. I advise against using it if you're allergic to latex. If you're not sure, you may want to rub a broken stem on an inconspicuous area of your skin. You really should ask your doctor, though. I don't want to be responsible if you break out into a rash or grow an extra head or something.
STEP 1. GATHER MATERIALS
As you know, dandelions grow absolutely everywhere, but it's best to look for soft soil as that's where dandelion roots get the largest. Dandelions, like carrots, have taproots. If you grow carrots, you probably don't grow them in very rocky soil since your carrots would come out all small and ugly (though there's nothing wrong with that!)
For this reason, I always deliberately put dandelion seeds where the soil is soft and the dandelions are allowed to thrive. If you have dandelions in your garden bed, that's probably the best place to look for roots.
STEP 2. PREPARE THE ROOTS
This is all in one step since there's not much you have to do.
Separate the leaves from the roots, Scrub the roots in your sink with a potato scrubber and veggie wash if you have it. You can also just peel the roots, but I don't do that because I feel like it's a waste of material. There will be times the root wants to peel on its own, though. There will be spots that are very hard to clean, and you can just cut those out with a small knife.
Chop the roots using a chef's knife. You can cut them into medallions or mince them- it doesn't really matter.
Now put the cut-up roots in a food dehydrator or oven on low heat.
STEP 3. MAKE THE SPICE MIX
While your roots are drying, which won't take more than a few hours, you can prepare my very special, patents not pending Dandelion Spice Mix!
I formulated this spice mix as a "rebel" version of pumpkin spice. It's more spicy than sweet, especially if you use freshly ground spices. It's okay if you can't make my mix in its entirety. Just use what you have. If "what you have" happens to be pumpkin spice, that's perfect.
Dandelion Spice Ingredients:
1/4 tsp black pepper
1/2 tsp ginger
2 tsp cinnamon
1 tsp cardamom
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
Simply combine all ingredients and store in a tiny, tiny container. Like one of the little jars you can get at the craft store. Those are fun!
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| I drew a label for it and everything! |
STEP 4. COMBINE INGREDIENTS
Now just put your dried dandelion root in a tin or jar (provided you store it in a cool, dark and dry location) and add as much spice as you want.
It depends on how much dandelion root you have, but I tend to add spice until it smells "right". I recommend you take it a half-teaspoon or less at a time.
Here's today's rhyme/hint/riddle thing for the next post:
Things fall down in fall, but not just the leaves. Food "not meant for humans" most have you believe. What comes from a small thing and turns to a big one? Using just the right amount of water and sun? It'll shock you to know these are not just for tree-rats. They're for people's eatin' too. What do you think of that?
Today's recommended song is Bone Wagon, from the Grim Fandango Remastered soundtrack.
I love this one. It's spooky surf rock! What more could you want? I DARE YOU TO TELL ME YOU COULD POSSIBLY WANT MORE THAN THIS! Oh yeah, and I've also heard Grim Fandango is a good game. I've never played it, though. And I call myself a woman of culture... sigh.
Stay sexy (and spooky)!
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