Begin by gathering fresh dandelion flowers, leaves, or roots from a pesticide-free area. Rinse all plant parts thoroughly under cool running water.

For flower tea, steep rinsed dandelion flowers in a heatproof container. Boil water and pour it over the flowers. Steep for 5-10 minutes.

For leaf tea, add chopped dandelion leaves to another heatproof container, pour boiling water over them, and let steep for 5-10 minutes.

Preheat oven to 350°F (175°C). Place cleaned and chopped dandelion roots on a baking sheet to roast for 30-45 minutes until golden brown.

Transfer roasted roots to a pot, add boiling water, and brew for 5-10 minutes. Strain and discard root fragments.

Sweeten your dandelion tea with honey or a squeeze of lemon for extra flavor. Serve hot or chilled for a refreshing drink.