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.
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.