dandelion root

Taraxacum officinale roots may be used interchangeably with chicory, and treated the same way: dried, then roasted in a 300F oven for about 20 minutes.

Some people brew with the leaves and blossoms, too. Here are a couple of dandelion beer recipes from the books Sacred and Herbal Healing Beers and Homebrewer’s Garden, and here’s a recipe from The Forager’s Feast.

Brewing with red raspberries: two approaches

Brewing with red raspberries: two approaches

Red raspberry imperial mugwort stout and raspberry-black currant wheat beer.

Mugwort Spicebush Stout

Mugwort Spicebush Stout

Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.

Summer Meadow Ale

Summer Meadow Ale

My idea was to flavor a summer ale with a mix of common meadow plants, all gathered at the time of brewing, and thereby to try and capture the essence of a midsummer meadow. Much to my own surprise, I seem to have succeeded on the first attempt!

Indian Sarsaparilla Gruit Ale

Indian Sarsaparilla Gruit Ale

A partial mash-extract beer featuring a great many delicious spices.

Yarrow Gruit Braggot Ale

Yarrow Gruit Braggot Ale

Braggot is half beer, half mead. I brewed this way back on July 24, 2002, when honey was cheap and when my technique involved a LOT of herbs, usually including roasted dandelion root.