>> 12 cups cold water
>> 7 bags of Tetley tea
>> 3 cups dandelion flowers
>> Sweetener of choice
After foraging for your dandelion flowers let them sit for about an hour to allow any insects to escape.
Bring the water to a boil in a large pot, add in the tea bags and dandelion flowers then turn the heat off. Allow the tea to infuse along with the dandelion flowers for at least a half hour, but an hour to two hours will make a stronger tea.
Strain, pour tea into a jug or other container, then add sweetener and mix well. (I use maple syrup.)
Place finished tea in the fridge and enjoy within one week.
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Beverages
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