Preheat the oven to 350ºF (180º C). Combine 1 ounce of dandelion root, 1 ounce burdock root, and 1 ounce of chicory root into a bowl. Spread on a roasting pan and toast in the oven until root pieces turn a rich, golden brown (about 5 to 8 minutes). Set aside to cool.

Once the roasted roots are cool, mix them with 1 ounce each of unroasted dried dandelion and burdock roots, and 1 ounce of dried marshmallow root. Store the mixture in a Mason jar out of direct sunlight.

To brew, bring 2 cups of water to a boil, add a heaping tablespoon of roots, and simmer lightly for 10 to 15 minutes. Remove from heat, cover, and steep for five more minutes. Strain tea into a cup and enjoy.