Roasted Dandelion Root Is My Niche Beverage Obsession

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Roasted Dandelion Root Is My Niche Beverage Obsession
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It's a toasty, grassy, slightly bitter backyard weed... and we're into it!

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You know dandelion—it's bunny food. The stuff that springs up, unwanted, in the middle of your lawn. A friend tells me that her Italian grandfather used to go out to the yard and pick all the dandelion leaves to make dinner—the bitter, weedy greens are particularly lovely when paired with a generous glug of olive oil and a squeeze of lemon. I don't have a lawn, but if I did, I'd probably rip it out and plant a dandy patch.at the market.

Recently, I made a big new move, and tried Dandy Blend. Unlike the bagged tea I've come to love, Dandy Blend is a mix of dandelion root, chicory root, barley, and rye. It was created by a natural health practitioner named Dr. Peter Gail as an alternative to coffee; its powdered formula is similar in looks to a jar of good old Cafe Bustelo.

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