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Chef D's Dandelion Iced Tea

Serve this amber colored tea on the rocks, in wine glasses for an elegant touch (Kayte Young/WFIU)

Chef Daniel Orr dries dandelion roots found in his yard and transforms them into a sophisticated chilled drink. A hint of sweetness from agave nectar or honey balances out the bitterness of the dandelion root. The ginger, mint and lemongrass add complexity. The result is a refreshing, adult beverage, without alcohol.

Dandelion Iced Tea


  • 3-4 large, dried dandelion roots
  • 2-3 tablespoons sliced ginger root
  • 1 handful of torn dandelion leaves
  • 1 handfull of torn mint leaves
  • 1 stalk of lemon grass
  • 2 tablespoons agave nectar or honey.
  • 1 quart water


  1. Bring water to a boil.
  2. Add dandelion root and ginger root, and cook for 4 minutes.
  3. Add dandelion leaves, mint leaves and lemon grass.
  4. Reduce heat and simmer for 2-3 more minutes.
  5. Add 1-2 tablespoons of agave nectar or honey.
  6. Taste the tea, and adjust sweetness, as desired.
  7. Allow tea to cool, and serve chilled, over ice.

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