I have worked here since 2011 telling stories of the Earth as preparation for a history of the Intermontane Grasslands of Central Cascadia and the rainswept coast that keeps them windy and dry. Now I am presenting this history, step by step, as I have learned it, often from the land itself. The history of this region includes the Canadian colonial space “The Okanagan Valley”, which lies over the land I live in above Canim Bay. The story stretches deep into the American West, into the US Civil War, the War of 1812, and the Louisiana Purchase, as well into the history of the Columbia District of the Hudson’s Bay Company. In all, the story spans the Chilcotin and Columbia volcanic plateaus and the basins that surround them. In this vast watershed lie homelands as old as 13,200 years (Sequim) and 16,200 years (Salmon River.) That’s how far we are walking together here, who are all the land speaking.
Hi there, I’m interested in knowing how you harvest and what you do with the dandelion root. Like how to you eat the root or do you dry it, and if you dry it…what do you use it for? I love eating dandelion leaves and the flower. I add them in salads, substitute them for lettuce in tacos, etc… I’ve heard of people eating/using dandelion root, but I’ve never tried it myself. Anyhow, that bowl of fresh garden produce looks beautiful!
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Hi,
clean it well, scrub it in fact,cut it up into small pieces, as small as your patience allows, and roast it on a cookie sheet in the oven at low heat until it turns golden brown. Then cool it and grind it in a coffee grinder. You can roast it longer, but should avoid the dark brown and black range, as those aren’t healthy chemicals at that point. It makes a lovely hot drink.
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Harold,
Thank you much! I will definitely follow what you wrote step by step. I have a lot of dandelions out here so I’ll hopefully collect enough root to make the drink tomorrow. Thanks again, I appreciate it.:) Take care out here. hugs hugs!
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