2inchpiece of fresh turmeric, peeled and sliced into rounds
3inchpiece of fresh ginger, peeled and sliced into rounds
1tsp.ground cinnamon
1/2lemon, sliced into 1⁄2-inch circles
10sprigsfresh parsley and/or fresh mint
2dandelion tea bags
2fennel tea bags, or 2 teaspoons of fennel seeds
2-3black peppercorns, or a pinch of black pepper
Instructions
In a medium saucepan over low heat, combine the turmeric, ginger, cinnamon, lemon slices, parsley, mint(if using), dandelion tea bags, fennel tea bags (or seeds, if using), black pepper, and 8 cups water.
Bring to a simmer and let cook for 8 to 10 minutes until the spices are fragrant.
Strain, if desired, and pour into mugs. The tea can also be stored in airtight containers in the fridge for up to 3 days.