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Earth Eats: Real Food, Green Living

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.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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