There are two optimal periods when the concentration of nutrients in the root of the plant will be maximum. In the first case, the collection is carried out in the spring before the dandelion blooms. Depending on the weather and the region, this time falls at the end of April — May.
If you did not have time to prepare the roots in the spring , do not despair. The second stage of the harvest comes in September-October, when the dandelions will bloom, and their flower stalks will begin to wither.
Please note that it is not necessary to collect dandelions that grow in the city or near roads. To make the plants useful, look for them in the forest or pull them out of your garden plot.
If the soil is moist and loose, you can get the dandelion root by holding it by the base of the leaves. On dense and heavy soil, dig up plants with a shovel.
In this case, remove the dandelion along with a lump of earth and free the root from the remnants of the soil.
The dandelion root goes deep into the ground, and it is not always possible to get it completely. Don't worry: even such chopped-off underground parts are suitable for harvesting. With your hands, separate all the roots from the tops.
Thoroughly rinse the roots of dandelion under running water. A toothbrush will help to clean them from the remnants of the soil. After that, spread the blanks on a cloth or paper towel and let them dry well.
Cut the washed and dried roots of the plant into small circles 2-3 mm thick.
If you use an electric dryer, spread the dandelions in a thin layer on the pallet of the appliance. Set the temperature to 35-40 degrees and turn the pieces of root every hour so that they dry evenly. The whole procedure will take about 8 hours.
Dandelions will dry faster in the oven — on average in 3-6 hours. Spread the pieces in a thin layer on a baking sheet lined with parchment paper. Set the temperature at 40-50 degrees and send the raw materials to dry. If your oven has a "Convection" mode, turn it on and leave the door closed. In other cases, you need to leave a small gap of 5-7 cm. Turn the dandelion roots over every hour until they are dry.
Allow the dandelion pieces to cool completely at room temperature. Then arrange them in paper or cloth bags and send them to a dry, dark place, for example, in a kitchen cabinet. In such conditions, the dandelion root can be stored for up to 5 years.
