Dandelion Mint Tea

tea 8


Growing up in Texas iced tea was a daily beverage one drank like water.  My husband grew up in a household where a gallon was made faithfully every day.  It’s like coffee…something you don’t run out of.  The thing with iced tea is that it is rarely drank unsweetened   Oh no.  We folks down south like lots of sugar with our tea.  But if you want to eat a nourishing diet that can be a problem as we all know sugar is anything but nourishing.  And so shortly after marring my husband and moving to North Carolina my husband and I gave up our iced tea in favor of hot herbal teas.  Unlike iced tea, these teas are best unsweetened…or so I think.  I love the earthy aroma of a good cup of herbal tea.



We take tea daily now, it’s part of our daily rhythm.  A cup in the afternoon with the kids while we all sit down and read a chapter from a good book.  And another together, just me and the husband before bed.  This is when I pour out my heart tell him about our daily affairs and he tells me how his day went.



Inspired by this post on dandelion lemonade, I though immediately of tea.  We have an abundance of dandelions and mint and so me and the kids set out to gather the beloved dandelions.  Each child 3 and up was given a small pair of scissors and a bowl and I gave a small demonstration on just how to cut the flower off the stem…one would think a lesson would not need to be given on how to remove the flower from the stem but with 3 and 4 year old’s I have learned to never assume anything.



While the older three 3 children were gathering dandelions I set off to gather the mint leaves.  I choose chocolate mint for this tea, but use whatever you have or prefer..spearmint, peppermint, it’s all delicious.


Within 2 minutes or so I called the children together and we had enough for a quart of tea.


 Use a small strainer, muslin, or cheese cloth to strain


Dandelion Mint Tea

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Serving Size: 8 oz.

This was a lovely tea, with a slight minty flavor.


  • 8-10 mint leaves
  • enough dandelions to fill a quart jar half way
  • water


  1. In a kettle bring a quart of water to a boil.
  2. Meanwhile rinse the dandelions and mint leaves.
  3. Fill a quart jar half full with the dandelion flowers and mint leaves.
  4. Once water is at a boil, carefully pour water into the quart jar leaving one inch headspace.
  5. Let the flowers and mint leave steep for about 10 minutes.
  6. Pour tea through a strainer into cups and serve with or without honey if desired.
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Do you use dandelions in the kitchen? 


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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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  1. says

    It looks so pretty! And may I have mine in that *beautiful* mug??? It stole my heart… I like the idea of foraged tea, thanks for opening up a new avenue!

  2. says

    I must confess I do like my herbal tea with sweetener. I like to use local honey. I know of the many uses of dandelion, but just have not ever tried any of them. Maybe I’ll give this a whirl. We just bought and planted some chocolate mint Saturday. Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop


    • Katie says

      You are going to love the chocolate mint. It is my go to now, instead of peppermint. Although I do love dried peppermint for teas.

  3. says

    Hey there!! Just wanted to let you know that your post was among the top 3 from last week’s link-up. It’ll be featured tomorrow and shared on FB, Twitter, and pinned to Pinterest. Thanks for linking-up and help yourself to a featured button. 🙂



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