Weeds or Food?
My Kids Call Me the Laid Back Hipster
I love old school and new school.
If you have ever been on a hike with me, I’ll show and talk about the different plants you can eat and which plants that can be used for medicinal purposes.
When I worked for the state, I taught Wild Edibles and would collect various plants for teas and salads. My students made PawPAw Cookies as well as salads with Jerusalem’s artichoke with the youngest leaves from purslane, plantain, clovers, dandelions, and greenbrier. I also made roasted dandelion root tea which smells like chocolate chip cookies baking — in case you were wondering.
I’m not a prepper and don’t sit around anxiously waiting for the world to end — I don’t have that kind of time.
But, I love reading and learning about how to do things the old school way.
Books about Homesteading and Survival
The Lost Ways book to see a video about it Click Here! It falls into the prepper category but since it also includes a lot of knowledge from various people – I’m including it.
There is a series of books homesteading in the Southern Appalachian that my Grandfather and Grandmother were fans of and I was fortunate that my Grandfather gave me his set of books. You can get your set here.
If you can’t get the entire set at once, then start with the earlier volumes as those seems to have more how-to details and information.
How I Make Homemade Roasted Dandelion Root Tea
- In the early spring or late fall Collect dandelion roots from an area that doesn’t use pesticides or herbicides.
- Locate the dandelions and begin digging the around about four-inches from the main stalk of the plant. This will help you capture the smaller dandelion roots nearby. Do not do this if you don’t know your plants or the history of the area — the last thing you want is to dig up a SuperFund site dandelion!
- Once I have the roots collected, I use cold water to gently rinse the dirt off the roots. I cut the green tops off the roots and then cut the roots into about 1/4 inch long pieces.
- Dry the root pieces on a dehydration rack. (When the roots are thoroughly dehydrated you can keep them for up to a year in a cool, dry place.)
- When I want to make a batch of roasted roots, place the roots on a cookie sheet and roast in the oven at 275 degrees Fahrenheit until a rich golden brown color and start drooling because it smells like chocolate chip cookies. Some people like to crush the roots in a mortar and pestle but I prefer not to.
- Once the roots and done roasting, I take the roasted roots and simmer in a pan of water. Using this rough estimate of about 2 cups of water to 2 tablespoons of roasted dandelion roots. I simmer the roots in the water for about 15 minutes.
- Strain and enjoy.