Pamunkey River Roots
Pamunkey River Roots: bitter roots & digestive traditions. Explore traditional ingredient uses, evidence, and cautions.
Styled cup illustration · brewed color may vary.
Chicory, burdock, and roasted dandelion root make a deep, earthy cup with a pleasantly bitter finish. Prepare it with a gentle stovetop simmer to bring out the roots' roasted character.
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Back to shopHow to brew
Stovetop simmer
1 teaspoon · 1½ cups / 12 fl oz · Bring to a boil, then simmer · 20 minutes
- Combine the tea and water in a small saucepan.
- Bring to a boil, reduce the heat and simmer for 20 minutes. Add water if needed to keep the herbs submerged.
- Strain before serving.
For an iced cup, prepare with heat as directed, strain, cool promptly and refrigerate before serving over ice.
Traditional medicinal uses
Bitter roots & digestive traditions
Chicory root has a European herbal tradition for mild digestive complaints such as fullness and gas. Dandelion has also been used in traditional medicine. Roasting brings a coffee-like flavor to this blend of chicory, burdock, and dandelion.
Evidence and cautions
Traditional use is not proof of a medical effect. NCCIH reports no compelling evidence for dandelion as a treatment for any health condition. This tea is not a liver detox or a medical treatment.
Dandelion may interact with medicines and may cause reactions in people sensitive to related plants. Ask a qualified clinician about herbs if you take medicines, are pregnant or breastfeeding, or are choosing a tea for a child. Follow the product’s preparation directions.
Ingredient history for education. This blend is not intended to diagnose, treat, cure, or prevent disease.