Roasted Dandelion Roots – Dr. Nate Petley, Naturopathic Doctor

Dr. Nate Petley - Harvesting Medicinal Plants

5 Useful Wild Weeds From Your Backyard

April 23, 2019 - By Dr. Petley
I wandered the backyard this morning before work to see what was popping up in my central Maine gardens. With these past few rainy days of spring, plants are slowly pushing through the soil. Truth be told, I was really just hoping the dandelions were up enough for a little snack. I was in luck! I was able to forage enough leaves for a quick sauté with garlic and have enough for a fresh tea later in the day.

I love this time of year! This first taste of wild greens effectively shook off the last clutches of winter. Spring, for me, has officially arrived. I will be foraging the backyard from now until after snowfall, collecting for food and herbal medicine. The following herbs, in no particular order, are just a few I encourage to grow where they like.
1. Dandelions (Taraxacum officinale, Asteraceae):
Why struggle and fight with the dandelions? As the saying goes, “If you can’t beat ‘em, join ‘em!” I say, “If you can’t beat ‘em, eat ‘em!” Dandelions are one of the first flowers in spring that provide food for bees and other insects. This in turn keeps them around later when our vegetable gardens are in bloom with peas, beans, tomatoes, and squash. It just so happens that these dandelions are also one of our sources of wild food!

The entire dandelion plant is edible – leaves, roots, flowers, and buds. The leaves can be harvested as soon as they start growing and added fresh to salads, sautéed, or when they get larger cooked as a potherb, much like one cooks spinach. The leaves are most tender (and less bitter) before flowering and easy to collect by snipping off individual leaves at the base, thereby preserving the root and crown to produce more leaves and flower buds. They are also easier to clean this way. The leaves are a powerful source of fiber, vitamins (including A and C), and minerals (including calcium and potassium). Medicinally, the bitterness of the leaves stimulates the appetite and supports the entire digestive system. They have a special affinity to the kidneys and act as a useful diuretic; they are so potassium-rich that they replenish faster than depleting potassium, unlike most diuretics.

The roots are useful as a liver tonic and digestive aid. They can be harvested late fall after the first killing frost or early spring before much leaf growth has developed. I either decoct them into tea (download a free quick guide here) or roast them and use all winter as a flavorful and rich roasted dandelion root beverage. It can be used as a, dare I say, coffee substitute. (Click here to learn how to harvest the root and make the brew!)

The flower buds can be made into delicious wild capers (click here to learn how). Be sure to allow some of the buds to develop into flowers for the insects. The flowers can be dipped in batter and deep-fried or fermented into a tasty wine.
1. Yarrow (Achillea millefolium, Asteraceae)
Yarrow is an excellent addition to the flower garden or along the lawn edge. They can grow one to two feet tall and have beautiful white flowers. I look for the small highly dissected leaves in my lawn and transplant them into my garden in large masses. Each year I harvest the flowers (snipping just blow where the flowers join the stem). Of course, I leave plenty for the bees and butterflies and for self-seeding. Medicinally, it has a long history of use as a diaphoretic (causing the body to raise its own thermostat triggering the body to sweat) and antimicrobial, making it shine when used for the cold and flu. Historically, it has been added to formulas for hemorrhoids. Because the herb is quite bitter, I prefer making a tincture from either fresh or dried flowers. It can also be used topically as a poultice for its styptic and anti-inflammatory properties. Poultices are made by chewing on the leaves or flowers (or macerate in a mortar and pestle) until it is a pulpy, watery mush, and in this case,applied to minor scratches to stop bleeding. When hiking, I always ask my friends in need if they’d like to chew and spit the yarrow on their bleeding scrapes, or shall I. They never seem to mind or complain about that bitterness!
1. Common Plantain (Plantago major, Plantaginaceae)
Plantain is a non-native, well-established wild plant, appropriated dubbed “white man’s footprints” due to the fact that it was introduced when the early settlers arrived from Europe and it grew wherever they walked. It is a plant that grows best in disturbed soil (look for them in lawns and gravel driveways). This is an herb with endless uses as a poultice. It is soothing and cooling to bug bites, sunburns, poison ivy, and minor scrapes and scratches. Simply chew on a fresh leaf (or macerate in a mortar and pestle) until it is a pulpy, watery mush. Then simply smear some on the afflicted skin. The leaves can also be made into a tea and sipped on for quick heartburn relief or used as a mouthwash for sore gums and cankers. The seeds can be chewed as a source of healthy oils and fiber – this is our version of Plantago ovata, the source of commercially-grown psyllium seed.
1. Red Clover (Trifolium pratense, Fabaceae)
Clover is commonly found in lawns and gardens – just look for the signature three (and if you’re lucky four) leaves. It is commonly used as a cover crop in fields to help suppress other weeds and then easily turned with a spade or tilled. Clover, being a member of the legume family, is beneficial to the soil and surrounding plants as they are nitrogen-fixers. The roots contain nodes that work with symbiotic bacteria in order to capture nitrogen in the air and make it readily available to the plant.

Clover blossoms are attractive to many insects including butterflies and wild bees. Harvest after the morning dew has dried and either use fresh or quickly dry for use as a winter tea (be sure that the blossoms do not brown in the drying process). They are also make fun additions to salads for a little color and touch of sweetness. I love adding whole blossoms to my sun teas. The leaves are rich in minerals and make a tasty tea. Medicinally, the flowers are used as a liver and blood cleanser and for skin conditions such as eczema. They are also rich in phytoestrogens making them a common herb to add to formulas addressing the menstrual cycle and menopause.
1. Goldenrod (Solidago spp., Asteraceae)
While often considered the source of all fall allergies, this showy late summer/fall flower is unfairly blamed while the inconspicuous common ragweed (Ambrosia artemisiifolia) goes unnoticed. Both are in the same Asteraceae family, but in different tribes (Astereae vs Heliantheae) which is why they look very different from each other. More importantly, the pollen of goldenrod is sticky so that it is readily carried to other flowers by way of bees and other pollinators, not by air. The pollen of ragweed, however, is designed to be airborne and is not spread by bees; the plant produces an abundance of pollen that can be carried for miles in the wind. The goldenrod is an excellent plant to allow growing at the edge of the lawn and in the garden partly for its simple beauty but also because it is one of the last sources of food for bees. Medicinally, the flowers can be made into a tea or tincture and used for mild kidney and lung complaints due to its diuretic, anti-inflammatory, and antiseptic properties. Unlike popular belief, goldenrod can actually be used for allergy season.

Dr. Nate Petley is a naturopathic doctor and clinical herbalist. He offers a three-year herb apprenticeship in Maine and lectures throughout New England sharing his expertise in naturopathic and botanical medicine. Dr. Petley blends the art and science of herbalism in his clinic and classroom, relying on his 20 years of experience studying, wildcrafting, and making herbal medicine. Information provided is for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease, nor is it a replacement for seeking proper medical attention.

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Dr. Nate Petley | www.drpetley.com | 2019. All rights reserved. All text and photos are the property of Nathaniel Petley, ND.
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Dr. Nate Petley - Harvesting Medicinal Plants - Herbal Preparations - Plant Wisdom

Roasted Dandelion Root Tea (Part 2)

October 13, 2016 - By Dr. Petley

Roasting Dandelion Roots with Dr. Nate Petley

With the coloring of the trees and the cooling of the temperatures in a typical Maine October, one often thinks of pumpkins. However, once that frost starts occurring more regularly, I think of a hot mug of roasted dandelion roots. Roasting brings out the earthiness of the roots. It is rich in texture and in flavor and pairs well a warm blanket and a good book. I find it a beverage of choice for after dinner when I want something rich like coffee but without the caffeine.

Do not collect or use dandelions that come from fields or yards that have been sprayed with chemicals. If harvesting these for the first time, please find a knowledgeable herbalist who can correctly identify them (in case you have any questions).

These roots were harvested from the garden where I let them grow freely throughout the summer. They don’t take up much space and in fact help choke out other more invasive weeds. Plus, these ‘weeds’ are highly edible and not a weed to me but nutritious food. Recall the simple definition of a weed: a plant growing where we don’t want it. To learn how I harvested these, click here. They have already been thoroughly cleaned from soil, stones, foreign plant material, etc.

On a cutting board, cut up the roots that are larger than say a pencil. Larger pieces take a little longer to roast than the smaller roots, which I leave whole.

Lay them on a cookie sheet in a single layer. Unlike other roasted vegetables, do not add olive oil, salt, or garlic (although, come to think of it, that combination would make a great base for a root soup with turnips, onions, potatoes, kale… but I digress).

Place the cookie sheet in the oven set at 250°F. The time the roots take to roast depends on the oven temperature, the size of the roots, and the preference of how roasted one prefers their roots. Lower oven temperatures are ideal but it takes longer to roast. I don’t get too fancy when cutting the roots except to make each batch relatively uniform in root size. Larger pieces take longer to roast. Some will throw the chopped roots into a food processor to create a finer texture (remember, you are not looking for powder). When I made this batch, I forgot they were in the oven and I thought I burned them. A few got a more crisp than I had planned. However, the more you roast them, them more ‘coffee’ like the brew makes. So bottom line is to plan on about two hours of roasting, give or take an hour. Stir the roots every 15 minutes or so to ensure uniform drying and roasting. Some will keep the door ajar to allow the moisture to escape but I don’t make large enough batches at one time to make much difference. I would if I roasted several pans at once.

It’s difficult to note differences in these pictures, but as the roots roast, the get duller and more uniform in color. The smaller roots will snap when bent. As the roasting nears the end, I will stir more frequently.

Once roasted, larger pieces will crumble into smaller pieces like these.

The next task is to grind the roots. Some days I like the slower process of making herbal medicine and I’ll use a mortar and pestle. Other days I might grind these in a coffee grinder for ease and speed.

Grind the roots to a gritty powder. This will speed the extraction process when making roasted root tea and allow the tea to be steeped. Otherwise, larger pieces of roots would need to be decocted (simmered on the stove).

There are many ways and many recipes to make the roasted dandelion root tea. Certainly, this is not the only way to brew up a cup, but it’s a way I do it more often than not. Add one tablespoon of ground roots per cup of boiling water, steeped covered for 10 minutes. This will create a rich, coffee-like beverage. For a less intense tea, try one to two teaspoons per cup.

For most of my teas, I do not use a tea bag or a fancy-looking tea strainer. I much prefer my herbs to swim around in the jar. This allows for proper swelling of the herbs and a better extraction process. Metal tea strainers, however cute they might be, are typically too restrictive and yields a milder tea.

Once the tea has brewed to the desired strength, pour the tea through a fine-mesh sieve to remove the bits of roots.

The final brew will be coffee-like color – dark brown to nearly black. There is a residual sweetness that lingers in this tea because the fall roots are full of polysaccharides. It does have a bitter flavor but I find it akin to that of coffee. Some might add dairy (animal or vegetable based) or a sweetener, but I’m very much a purist and drink it black. Try a plain cup for yourself before adding extras just to get a sense of what it tastes like. After, go wild! Consider adding warming spices like nutmeg, cardamom, and cinnamon. You could also turn this into a ‘mocha’ like beverage with the addition of cocoa powder. Have a favorite recipe? I’d love to hear it and try it.

Dr. Nate Petley is a naturopathic doctor and clinical herbalist. He lecturers throughout New England sharing his expertise in naturopathic and botanical medicine. Dr. Petley blends the art and science of herbalism in his clinic and classroom, relying on his 20 years of experience studying, wildcrafting, and making herbal medicine.

Dr. Nate Petley | www.drpetley.com | 2016. All rights reserved. All text and photos are the property of Nathaniel Petley, ND.

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Dr. Nate Petley - Harvesting Medicinal Plants - Herbal Preparations - Plant Wisdom

Roasted Dandelion Root Tea (Part 1)

October 13, 2016 - By Dr. Petley

Harvesting Dandelion Roots with Dr. Nate Petley

Behold the amazing dandelion! Not only can we eat the nutritious greens in spring, but we can make a delicious root tea come fall. Once the fall frosts start, and about the time I’m digging the last of my potatoes and carrots, I keep on the lookout for dandelions in the garden. I tend to let my dandelions grow throughout the garden and only weed them out if they are interfering with other vegetables and herbs. In this way, I can select new dandelion leaves and they are produced throughout the summer and it ensures sizeable and easily harvested roots in the fall. You could say I do my best weeding long after the growing season.

Dandelions are relatively easy to identify, with their toothed leaves in a basal rosette arising from a long taproot. They are a member of the Asteraceae family. The midrib of the leaf and the stem of the flower will produce a milky sap when broken. Despite their widespread distribution, they have naturalized from Europe.

Do not collect or use dandelions that come from fields or yards that have been sprayed with chemicals. If harvesting these for the first time, please find a knowledgeable herbalist or botanist who can correctly identify them (in case you have any questions).

With spade in hand (a trowel works fine too), lift out the long taproots. They pull right out once you loosen the soil. I never worry about over harvesting these from the garden because wherever the root breaks, another plant will grow come spring.

In my central Maine soil, the roots are often contorted and branching – signs of rocks and sticks throughout. I will say that garden grown dandelions are far easier to harvest than their field counterparts. Digging dandelion roots is a back-breaking job but I find an hour of work in the fall completely worth it when I sip on the roasted dandelion root tea while watching the snow fall all winter.

Upon digging, look for insects that may be living on the roots. It is rare to see something eating the dandelion but this year, as if on cue for the camera, I noticed aphids living among the roots of one plant. Simply remove surface insects or discard the entire root if there is considerable damage. Where there is one dandelion, there is often an abundance of them – so I don’t worry about saving every last piece.

With a sharp knife, remove leaves at the junction where the root begins. For root coffee, it is best not to include any portion of the leaves. However, the leaves here are a fall flush and completely suitable for using as a potherb (sauté or boil). Some only consume the leaves in early spring because they are more tender and less bitter, but once they start producing leaves again after the drying summer, I can find enough young leaves to throw into a salad (yes, they are bitter!) or to cook up.

You may see the bitter milky sap seep from the root. If it gets on the skin, it can slightly stain the skin brown. I don’t often distinguish this versus the stains of good garden soil, but either way a good scrub with homemade soap does the trick to clean the hand after harvesting. Folk lore indicates that this latex has been used to help remove warts when applied daily. While I haven’t seen this to be effective in the clinic, I do love to propagate lore about the medicinal use of herbs.

Be on the lookout for root rot or signs of overwintering insects in the larger, fleshy portions of the root. Simply cut out the section or discard the entire root. Older roots are more likely to split and create cavities that fill with soil and it is not uncommon to see earthworms tucked up inside.

What I’ve learned over the years is that I need to harvest double the amount I think will be enough. It never is. When you get tired of digging or truly think you have enough, sort through the roots to remove leaves, sticks, foreign plant material, rocks, and insects. Shake off as much soil as possible. Wash thoroughly because there will be soil in all the tiny crevices. I do this outdoors. An easy approach is to fill a bucket with water and swish and dunk the roots while inspecting them again. One can never be too careful! I will change the water several times as the soil falls off and muddies the water. Place them in a colander for a final rinse.

At this point, there are many options for using and preserving these roots for winter use. They can be made into dandelion root tea either in this fresh state or dried to use later in the year. They can be made into a tincture. My favorite way to process these roots in the fall is to roast them. The smaller roasted roots make a tasty and bitter pre-dinner digestive stimulant and the larger roots can be ground down with a mortar and pestle to make ‘root coffee’ (this beverage goes by many names). To learn how I make roasted root tea, see Part 2!

Dr. Nate Petley is a naturopathic doctor and clinical herbalist. He lecturers throughout New England sharing his expertise in naturopathic and botanical medicine. Dr. Petley blends the art and science of herbalism in his clinic and classroom, relying on his 20 years of experience studying, wildcrafting, and making herbal medicine.

Dr. Nate Petley | www.drpetley.com | 2016. All rights reserved. All text and photos are the property of Nathaniel Petley, ND.

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