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Drink

Dandelion and Parsley Tea

A herbal infusion made from dandelion and parsley roots steeped in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Dandelion and parsley share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and cooks put them together in 23 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Dandelion and Parsley Tea

Ingredients

Directions

Prepare

  1. Wash and scrape the dandelion and parsley roots.

  2. Add the roots to a pot and pour in the boiling water.

Infuse and season

  1. Set the pot by the fire to infuse for 3 hours.

  2. Add a pinch of salt to improve flavor, or a little saltpetre for efficacy.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dandelion + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together23 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dandelion roots
Provide the main flavor and a slightly bitter, earthy character to the infusion.
Parsley roots
Add a mild, earthy, herbal flavor that rounds out the infusion.

The step that matters

Infusing for 3 hours. Steeping in hot water draws flavor out of the roots slowly over time. Keeping the water hot rather than at a hard boil helps extract flavor without excess bitterness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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