Dandelion Root Ginger Turmeric (Print-Friendly)

A soothing blend of dandelion root, ginger, and turmeric for a warming anti-inflammatory drink.

# What You'll Need:

→ Roots & Spices

01 - 2 tablespoons dried roasted dandelion root
02 - 1 inch piece fresh ginger, sliced
03 - 1 inch piece fresh turmeric, sliced or 1 teaspoon ground turmeric
04 - 1 cinnamon stick, optional

→ Liquids

05 - 3 cups filtered water

→ To Serve

06 - 1 teaspoon fresh lemon juice
07 - 1 to 2 teaspoons honey or maple syrup, or to taste
08 - Black pepper, a pinch

# Cooking Steps:

01 - In a small saucepan, combine the dandelion root, ginger, turmeric, cinnamon stick if using, and filtered water.
02 - Bring to a boil, then reduce heat and simmer gently for 10 to 15 minutes.
03 - Remove from heat and strain the tea into mugs using a fine mesh strainer.
04 - Add lemon juice, honey or maple syrup, and a pinch of black pepper if desired. Stir well and serve hot.

# Expert Tips:

01 -
  • It tastes like autumn in a mug, with an earthy richness that grounds you before anything else does.
  • The ginger and turmeric create a gentle heat that lingers, making this feel more like medicine than just tea.
  • You can make it in the time it takes to settle into your day, no complicated brewing rituals required.
02 -
  • Simmer time matters more than you'd think—less than 10 minutes and it tastes watery, but 15 to 20 minutes brings out a depth that makes people ask for the recipe.
  • The black pepper isn't just flavor; it's there for a reason, helping turmeric's benefits reach your body, so don't skip it even if it seems small.
03 -
  • If your dandelion root tastes too bitter, shorten the simmer time or use less root next time—everyone's preference is different.
  • Fresh turmeric stains everything it touches, so wear an apron and don't panic if your cutting board turns golden; it washes out eventually.
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