Weed wine? Dandelion drinks gain a following

(Today) - Dandelion greens have been popping up in salads for a while now, but now dandelion is showing up more and more off the plate—in tea mugs and even wine glasses.

Turns out that those pesky yellow flowers that we try so hard to rid from our yards are the next super herbs—in part thanks to cleanse junkies, who love dandelion for its detoxifying and digestion properties.

Sales of dandelion root tea are skyrocketing—in fact, the Organic Roasted Dandelion Root tea from Traditional Medicinals is now the No. 1-selling tea in the natural channel, which inspired the launch of two new teas, Organic Dandelion Leaf & Root and Organic EveryDay Detox Dandelion ($5 for 16 bags), which launch nationally this month.

“But it’s more than a fad,” said Zoe Kissam, herbalist for Traditional Medicinals. “Dandelions have a rich history in the U.S., and more and more people are re-discovering the nutritional and health benefits associated with all parts of the plant.” She describes the taste of the new leaf and root tea as “enjoyably mild and sweet.”

Another big brand, The Republic of Tea, just launched its first dandelion tea—Organic Dandelion SuperHerb ($13 for 36 tea bags,). A touch of French vanilla enhances the root’s flavor, “making it a nice alternative to coffee,” spokesperson Kristina Richens said.

And if tea isn’t your thing, you may soon encounter dandelion wine, long a thing in the Dakotas. Murrieta Wine Field, which is believed to be the first dandelion winery outside the Midwest, is harvesting its first crop this month in southern California.

Halfway between Los Angeles and San Diego, Murrieta, Calif., isn’t the easiest place to grow grapes, so for that reason, and to set themselves apart, owners Kevin and Christalyn Brooks decided to produce dandelion wine instead.

“I thought, ‘I can plant and grow weeds!’” Christalyn Brooks joked. Unlike the teas, which are most often made with the root, dandelion wine is made with the yellow flower of the plant.