Roasted Dandelion, Chicory and Red Reishi Tea Blend
Recently I posted a simple recipe for roasted dandelion root tea. It was delicious, but I wanted to go the next step and add reishi powder. I found a great recipe in the Taste of Herbs Cookbook by Rosalee de la Foret and adapted it to use powdered red reishi instead of dried reishi as specified. It turned out delicious.
Ingredients:
- 10 grams Roasted Dandelion Root
- 7 grams Roasted Chicory Root
- 1 tsp Red Reishi Powder
Instructions
- Add roasted dandelion and chicory root to 12-16 oz of your best water and bring to a boil. I used a full pint glass to measure because my simmer burner runs hot and this takes a long simmer.
- Once mixture boils, turn down low, put on a lid and simmer for about 45 minutes.
- At end of simmer, pour through a stainer, then add 1 teaspoon of roasted reishi powder.
- If desired, add sweetener and milk of your choice. I used local honey and oat milk.
Coffee Substitute?
Not being a coffee fiend, I cannot vouch for this, but it makes a delicious, rich, and nutty drink with the perfect balance of bitter and notes of caramel. My partner (who is a coffee fiend) thought it was delicious. Although caffeine free, it is energizing. I'm looking forward to another cup. Please brew a cup and let me know what you think.
Photos of Process
This last photo is a beautiful local reishi (Ganoderma oregonense) I foraged this October in the Olympic National Forest. Unfortunately it had a little mold on the underside, so I dried for my altar rather than processing for tea and medicine.
