Harvesting and Using Dandelion Roots for Food & Medicine
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Dandelion roots have long history of use as food and medicine. I’ll share the best time to dig dandelion roots, tips for preserving them, and how to use them. Who doesn’t like free food and medicine?
Note: Never harvest dandelion roots from lawns or other areas treated with herbicides or pesticides. The roots accumulate anything sprayed on the soil.
I dug up this pile of dandelion roots while harvesting other fall root vegetables from the garden.
Table of contents
When Should I Harvest Dandelion Roots?
Harvest dandelion roots from late fall through early spring, when the plant is dormant and has stored up energy in the root. (Spring dandelion greens are less bitter, if you are using the whole plant.)
For medicinal use, most sources say fall harvest is best. In fall, the levels of inulin (insoluble fiber) are higher and the fructose levels are lower.
The freezing of winter converts the inulin to fructose, which makes spring roots more palatable for eating. Spring roots are less bitter and chewy – just make sure you dig them before the plants start to blossom. Spring roots are also higher in taraxacin, which stimulates bile production.
What’s the Best Way to Harvest Dandelion Roots?
To dig roots, use a dandelion digger or a sturdy fork. Try to damage the root as little as possible so you don’t lose much sap, which is where the medicinal properties lie. Deep, rich soil produces the thickest, easiest to harvest roots.
I always let a few dandelions go in the garden, as they are great for reaching deep into the soil to bring up nutrients.
Select large, vigorous plants – small, spindly plants have small roots that are not really worth harvesting. Sometimes you find larger roots with dark cores. These are older plants, and the roots will be tough. They’re still fine for making dandelion root tea and medicinal use.
You can chop and freeze the roots to use later, but the most common storage method is dehydrating. Rehydrate your dried roots in soups, or use them for teas or tinctures.
How to Dry Dandelion Roots
Begin by scrubbing roots well with a vegetable brush, or peeling larger roots.
Slice thick roots lengthwise into strips of uniform thickness to decrease drying time and encourage uniform drying.
Spread the chopped roots in a single layer on dehydrator sheets. Dry the roots at 95°F (35°C) until brittle.
If you don’t have a dehydrator, spread the root pieces in a single layer and place in a dry location with good air flow. Air dry for 3 to 14 days (until brittle). Dried roots will keep for a year or more.
Don’t have time to dig or a clean spot to harvest?
You can buy clean and prepped roots, teas, and extracts online, ready to use, including:
![Starwest Botanicals Organic Raw Dandelion Root Tea [1 Pound] Bulk Cut & Sifted (C/S) Loose Tea](https://m.media-amazon.com/images/I/41XVVA7ScGL._SL160_.jpg)
How to Cook Dandelion Root
If you don’t mind a little bitterness, dandelion roots are safe to eat raw. The flavor is mildest in late winter/early spring. Katrina Blair notes in “The Wild Wisdom of Weeds” that she makes dandelion relish with ground roots, apple cider vinegar, and honey. You can also add the shredded roots to homemade sauerkraut.
Peel roots from older plants before cooking. Younger roots are fine with a good scrub. You can treat them like other root vegetables, though some people may notice the bitterness. My crew is used to the stronger flavors of wild plants.
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Cut the cleaned roots into uniform pieces, and toss with a bit of oil and salt. Spread on a baking sheet. Bake the roots at 375℉ (190℃) for about 30 minutes, until fork tender.
Boil roots for about 10 minutes with a pinch of baking soda in the water. Change the water and boil for 10 minutes more to reduce bitterness. Eat the cooked roots warm or chilled. The inulin in the roots acts as a prebiotic, promoting the growth of beneficial bacteria in the colon.
If you like bold flavors, simply chop the root and add it to soups or stews. The Wild Wisdom of Weeds includes a simple dandelion root stew recipe, with the following ingredients:
- 1 cup fresh dandelion roots, shredded
- 2 tablespoons sweet white miso
- 1 avocado, diced
- 1/2 cup scallions, diced
- 1 cup fresh yellow squash, shredded
- 6 cups water
- 1 tablespoon fresh garden herbs, minced
Add all ingredients to a pan and heat through, stirring to blend well. Note that the raw or lightly cooked roots may produce flatulence for some, due to the inulin content.
Medicinal Uses
Dandelion root has been used to treat everything from arthritis to hangovers. In traditional medicine, dandelion (Taraxacum officinale) root is used many ways, including as a:
- Liver ally and diuretic
- General tonic
- Anti-inflammatory
- Digestive stimulant
- Deobstruent (clears and opens ducts)
- Sedative
Most scientific studies have been in vitro or animal studies. Dandelion root extracts show promise against cancerous cells, type 2 diabetes, liver damage, and more. As a diuretic, dandelion clears excess fluid, lowering blood pressure.
In “A comprehensive review of the benefits of Taraxacum officinale on human health” the authors review 54 studies. They found that the most commonly reported effects of dandelion were hepatoprotective, antioxidant and anticancer activities.
To extract the medicinal compounds from the roots, use a decoction or tincture. Decoctions are water based, while tinctures are generally alcohol based. A decoction is essentially a strong tea.
Make a Dandelion Root Decoction
To make a decoction, place one ounce of dried roots or two ounces fresh roots (by weight) in a pan with one pint of water. Bring to a boil, cover, and simmer for 20 minutes. Strain and compost the spent roots.
See How to Make Dandelion Tea for recipe variations, including roasted root tea and healing tea blends for specific ailments.
Make a Dandelion Root Tincture
To make a tincture, place dandelion root in a jar and cover with 80 proof (40%) vodka. Cover tightly and allow to steep 4-6 weeks, shaking daily.
Strain out plant material and store in a dark glass bottle. Label and date.
Side Effects and Allergic Reactions
While rare, dandelion sap can cause contact dermatitis in sensitive individuals. As a diuretic, it may flush medicines out of your body faster. If you are allergic to plants in the daisy family, you may react to dandelion.
Do not use dandelion root if you have irritable stomach or bowel, or if you have an acute inflammation. (source)
If you suspect you have gallstones larger than 1.5 millimeters, avoid using dandelion root. You might accidentally flush the stones into the bile ductwork. There they can get stuck and cause a lot of pain.
Note: Always talk to a healthcare professional before taking any herbal medicine if you are on prescription medications. This article is not intended to treat, cure, or prevent illness, or replace professional medical advice.
More Information on Dandelions and Using Wild Plants
Wild plants are a wonderful resource for those who seek healthy, nourishing food with abundant nutrition. The flavors can be strong, but I find that the more I eat, the more I crave them. I hope you’ll give this humble weed a chance in your garden and your kitchen.
Don’t forget to check out the other Wildcrafting posts, including:
- Benefits of Dandelion
- How to Make Dandelion Wine
- Easy Dandelion Fritters
- Dandelion Flower Jelly
- Wildcrafting (Foraging) Books and Resources – Learn Which Weeds are Good for Food and Medicine
This article is written by Laurie Neverman. Laurie is a lifelong learner with a passion for natural remedies and holistic healing. She’s successfully improved her eyesight and cleared her psoriasis.