Dandelion Root Coffee

Many of us know dandelions from hours spent pulling them from lawns and gardens, but have you ever enjoyed dandelion root coffee?.
In the yard, dandelions might be confused with cat’s ear (Hypochaeris radicata) or chicory (Cichorium intybus), both of which are hairy,
as opposed to dandelion’s smooth leaves, though both cat’s ear and chicory are edible as well.

John Kallas discusses dandelions in detail in Edible Wild Plants: Wild Foods from Dirt to Plate.

What is Dandelion Root Coffee?

While a roasted dandelion root beverage is often referred to as “dandelion root coffee,” it contains no caffeine.
While it doesn’t taste exactly like true coffee, it is delicious in its own right.
As you weed the yard or garden, collect dandelions (make sure no pesticides have been sprayed on them first).
You’ll need a lot, as it takes more than 10 dandelions to make one cup of coffee.

Ingredients: 

As many dandelion plants, including roots, as you can collect. It takes 10 or more roots per cup of beverage.

Drying and Roasting Process:

• Rinse roots clean of soil, and separate them from the leaves.
• Chop roots in to small pieces.
• Dry chopped roots in dehydrator at 115ºF or in oven on lowest setting until the roots are completely dry.
• Spread dried roots on a baking sheet, and bake at 250ºF for about 1½ hours, stirring frequently so they don’t burn.
• Cool the roasted roots, and store them in an airtight container.

Beverage Preparation: 

1. Place 2 teaspoons of roasted dandelion roots in two cups water and bring to a boil.
2. Simmer 15 minutes then strain into a cup.
3. Add sweetener, and milk to taste.

Alternate preparation:

1. Use a coffee grinder to grind the dandelion roots into a coarse powder.
2. Brew in a French press like coffee.
3. Add sweetener, and milk to taste.

Learn more about adding these wonderful plants to your diet in our Spring 2020 News In Natural Magazine.

Click to download your own copy!