Dandelion tea can be made from the plant’s leaves, flowers, or root. Making tea with roots is the most frequent method.
Dandelion tea prepared from flowers is more delicate and sweet than the tea prepared from roots or leaves. Dandelion leaves are harvested in the spring, while the roots and flowers are gathered in the fall.
Dandelion tea is also available as tea bags.
Today we will learn how to make dandelion tea for weight loss.
Benefits of Dandelion Tea for Weight Loss
Dandelion tea can help you feel less bloated since it acts as a diuretic and boosts urine flow. According to one study, drinking two cups of dandelion tea brewed from the plant’s leaves increased urine production.
According to a recent Korean study, dandelion tea may have comparable effects on the body as the weight-loss medicine Orlistat, which acts by suppressing pancreatic lipase, a fat breaking enzyme released during digestion.
How to make Dandelion Tea for Weight Loss
Ingredients (Serves 1)
- Dandelion flower or leaves or roots
- Water – 2 cups
- Honey – 1 teaspoon (or as per your taste)
- Lemon juice – 1 teaspoon
Instructions for Fresh Dandelion Leaf Tea
- Heat water in a saucepan.
- Once the water comes to a boil, add 5-6 fresh dandelion leaves and let it boil for a minute on low heat for 5 minutes.
- After 5 minutes, the water would have reduced to half. Switch off the flame and keep it aside for 10 minutes.
- Add honey. Stir well and consume immediately.
Instructions for Dandelion Flower Tea
- Heat water in a saucepan.
- Once the water comes to a boil, add a quart of dandelion flowers and let it boil for a minute on low heat for 5 minutes.
- After 5 minutes, the water would have reduced to half. Switch off the flame and keep it aside for 10 minutes.
- Add honey. Stir well and consume immediately. You can also add some lemon juice and store it in a refrigerator for later.
Instructions for Dandelion Root Tea
- Remove as much of the roots as possible with a broad shovel or a dandelion fork. Remove the leaves and stems from the root. Rinse thoroughly with cool water under high pressure.
- Preheat the oven to 200 ° F and arrange the dandelion roots on a parchment-lined baking tray. Allow 2 to 3 hours for the dandelion roots to roast, depending on thickness. To avoid scorching, rotate the roots frequently. When you can easily and cleanly snap the roots in half, they’re ready. If the roots bend and are pliable while breaking, they require more roasting time.
- If you prefer, you can use your coffee grinder to ground the dried roots into a fine powder. You can also use the little dried root bits that you roasted previously. Bring water to a boil in a small saucepan. Cook for 20 minutes after adding the dandelion root to the boiling water.
- Using a fine mesh strainer, drain out the roasted roots. Serve plain or with a dash of honey and a splash of milk to taste.