If using fresh roots, scrub them thoroughly under cold water to remove all soil. Pat dry and chop into small, uniform pieces (about ¼-inch). If using dried roots, skip to step 2.

Preheat oven to 300°F (150°C). Spread the chopped roots in a single layer on a rimmed baking sheet. Roast for 30–45 minutes, stirring every 10 minutes, until the pieces are dark brown and smell deeply roasted. Remove from oven and let cool completely.

Transfer the cooled roasted roots to an airtight glass jar. Store in a cool, dark cupboard for up to several months.

For one serving, bring 8 ounces of filtered water to a boil. Place 1 tablespoon of roasted roots in a teapot or mug. Pour the boiling water over the roots. Cover and steep for 10–15 minutes.

Strain the tea into a cup. Add optional spices, lemon, or sweetener if desired. Enjoy warm.