How should dandelion root be brewed, and can it be combined with other herbs?

Since the root is a denser part of the plant than the leaves or flowers, it is usually either infused for longer or prepared as a decoction to make a rich drink. The manufacturer recommends pouring hot water over the chopped root, leaving it to infuse for 10–15 minutes and then straining.

The amount is chosen to taste: the manufacturer specifies 1–2 teaspoons, and within this range you can adjust the strength to suit yourself. The slightly bitter profile of dandelion root goes well with herbs that have a pronounced note of their own: chicory, ginger root, cinnamon, chamomile. Such combinations can soften the bitterness or, on the contrary, make the flavour more complex, depending on your preference.

The dried root is best stored in a tightly closed container, away from moisture and direct light; this helps preserve the aroma and prevents it from becoming damp.