It’s the time of year for digging up roots. And that’s what I have been doing this week. Mostly yellow dock and dandelion. I was planning to make an iron tincture, but my friend recommended this Iron Syrup recipe from herbalist Aviva Jill Romm:
1/8 cup brandy (I used rum, because I like it and it’s what I had)
First I gently cleaned them, then chopped them up finely.
I put the chopped roots into a quart jar.
Then I poured very hot water over them and left them sit over night.
Next, I strained them into a pot and simmered until I was left with 1 cup of liquid infusion. This is called a decoction.