How can I enhance my dandelion tea’s nutritional benefits?
I’m really interested in maximizing the health benefits of my homemade dandelion tea! I’ve been harvesting dandelions from my urban garden here in Berlin and making tea, but I want to ensure I’m extracting as many nutrients as possible. Are there specific techniques for preparing the leaves and roots to retain or boost their vitamins and minerals? I’ve read about adding other herbs or ingredients—has anyone had great success with that? I’m excited to learn how to make my tea not just tasty but also super nutritious!