Dandelion

Dandelion is the familiar yellow-flowered plant found in meadows and lawns across Europe, Asia and North America. In tea it is usually the root that is used, and when roasted it brews a dark, toasty, earthy cup with a pleasant bitterness that many people compare to coffee. Roasted dandelion pairs well with chicory, cocoa, cinnamon, vanilla and carob in herbal blends, and it also adds depth to rooibos. Try it with a splash of milk as a caffeine-free coffee-style cup.

Learn about every ingredient we use in our Tea Ingredients A–Z.