To get started on harvesting dandelion roots, it’s best to harvest them from late fall to early spring. At this time the plant is dormant and it has stored energy in the root. If you are using the root for medicine, many people say harvesting the root in the fall is best. The levels of inulin (insoluble fiber) are higher, and the fructose levels are lower at this time. In the wintertime, the inulin converts to fructose, and this makes the roots in the spring more palatable for eating. In the spring, the roots are less bitter and chewy, and be sure to dig them up before the plants blossom

How to Dig Up the Roots

To dig up the roots you can use a dandelion digger or a fork. Try not to damage the root, as you don’t want to lose too much sap. Rich soil will yield the  thickest roots. Harvest dandelion roots from areas that haven’t been sprayed or treated with chemicals. When selecting which plant to dig up, pick ones that are large. Small plants have small roots, and they aren’t really worth harvesting.

How to Preserve the Roots

You can use dandelion roots fresh for cooking and medicine. If you want to store them for longer, you can dry them. Scrub the roots well before cutting them. If you have thick roots, slice them lengthwise into evenly thick slices. This will encourage them to dry evenly. You can use a dehydrator to dry the roots until they’re brittle. If you don’t have a dehydrator, you can place the roots on a screen and in a cool, dry location that has good air flow. Dry them for 3-14 days until they are brittle. Your dried roots will be good for a year.

How to Use Your Dandelion Roots

To extract the medicinal compounds from your dandelion roots, you need to make a tincture. To do this, place your dandelion roots in a jar and cover them with 40% vodka. Cover the jar tightly and allow the roots to steep for 4-6 weeks. When the time is up, strain out the roots and store in a dark glass bottle. Add a label and date it.

If you want to make a decoction, place 1 ounce of dried roots (or 2 ounces of fresh roots) in a pan with 1 pint of water and bring to a boil. Cover and simmer for 20 minutes, then strain and toss away the roots. You can use decoctions to make healing teas. Dandelion root is well-known as a detoxifying agent, but you can also use it to treat cellulite, hangovers, and arthritis. Don’t consume dandelion root if you have an irritable stomach or bowel.

Photos: Third Culture, Hencam, Common Sense Home, Daily Hiit, Healthy Green Kitchen.

Making home-made ice tea is really easy, and tastes better than the store-bought iced tea. When making your own, you are in control of the flavor and sugar. This ice tea is the perfect thirst-quencher for the scorching summer heat, and it’s healthy for you, too! Tea contains loads of antioxidants, especially black and green tea. Tea has been proven to block DNA damage associated with tobacco and other toxic chemicals. Tests performed on rats have found that rats who drank tea had less cancer. With all this in mind, it’s time to get cracking on making your very own iced tea!

Here’s what you’ll need: Tea of your choice, sugar (or honey or any other sweetener of your choice), sliced lemons, oranges, or limes, and mint leaves for serving.

Boil water and add 2-3 tea bags to steep. Add in your sweetener while the water is still hot and stir until it has dissolved. Taste to determine whether more sweetener is needed. Add in slices of lemon, orange, or lime if you like. Allow the mixture to cool to room temperature, remove tea bags, and pop it in the fridge to chill. When serving, add a genrous amount of ice cubes and mint leaves if desired.

That’s it! Easy to make, and super healthy, it’s hard to only drink one glass!

Photos: Yelp, Drizzle and Dip, Jugalbandi.

Everyone knows that bundt cake and coffee go together like peanut butter and jelly! This poppy seed bundt cake is the perfect companion to your coffee. Whether it’s sitting outside with a good book, slice of bundt cake, and a cup of coffee, or serving it to your guests as a dessert, we’re sure that this cake is perfect for any occasion! In this recipe we used vanilla pudding mix, which adds the perfect taste and sweetness to this cake.

Poppy Seed Bundt Cake

Easy and quick cake that you can whip up anytime! Perfect for coffee or tea breaks and dessert. We’re sure your guests will be impressed and reach for seconds!

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 tbsp poppy seeds
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp almond extract

Instructions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch bundt pan.
3. In a bowl, combine cake mix, pudding mix, and poppy seeds. Make a well in the center and add the water, oil, and eggs. Beat on low until well combined. Pour batter into bundt pan.
4. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Leave it to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

Photos: Bite, Herald Sun

These soft cranberry scones are made with kitchen cupboard staples, and are quick to whip up for breakfast or brunch. You can spread them with butter or jam, and even dip them in your tea or coffee. In this recipe we used cranberries, but you can use blueberries or strawberries as well. Remember, when mixing the dough, don’t over-mix or you’ll end up with a hard, dense scone.

Soft Cranberry Scones

These cranberry scones make the perfect Sunday breakfast or brunch. Quick to prepare and bake, they’re great for unexpected guests!

Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup cold butter
• 3 tbsp 3% milk
• 1 egg, beaten
• 1/4 cup dried cranberries
• 1/4 tsp coarse sugar

Instructions

1. In a bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. In another bowl, combine milk and 2 tbsp of the beaten egg. Add to the crumb mixture and until just moistened.
3. Stir in cranberries.
4. Place the dough on a floured surface and knead gently a 6-7 times. Pat the dough into a 6 inch circle, and cut into 4 wedges.
5. Place the wedges onto a baking sheet coated with cooking spray. Brush with the remaining egg and sprinkle with coarse sugar.
6. Bake the scones at 425° for 12-15 minutes or until golden brown. Serve warm with jam and butter.

Photos: Greedy Guts, Food Coma Blog, In Good Taste Blog.