Dandelion Root Coffee
Author Diana Herrington
- Find dandelions which should be easy. The best plants are at least two years old because big roots are the best. Autumn is a good time to harvest as they have been storing nutrition in the roots all summer.
- Dig up dandelion roots using a narrow trowel or you can use a shovel to loosen the roots. If there is not enough in your lawn, go to a country place where weed killers are not used. Best not to go to city parks as they often do use weed killers.
- Soak the roots in water to loosen the soil.
- Wash the dandelion roots to remove all of the soil; you can use a vegetable brush.
- Then rinse them well.
- Cut the roots off just below the tops. Save the flowers and leaves.
The leaves are nutritious; they can be steamed or small amounts added to a salad. The flowers can be made into dandelion syrup and pancakes.
- Rinse the roots well outside to get rid of most of the soil.
- Slice the roots into sections.
- Chop up the roots coarsely.
- Spread the chopped roots thinly on cookie sheet.
- Roast in at 275 degrees Fahrenheit for about 2 hours.*
- They are ready when the roots are dark brown the colour of coffee beans. Take care not to burn them.
- Store roasted roots in an airtight container in a very cool place until you are ready to make dandelion coffee.
- Grind them up in a coffee grinder and brew them just like you would with coffee grounds.
- 2 Tbsp of grounds for 3 cups off beverage.
- Add the grounds to simmering water and simmer while covered for 7–15 minutes.
- Serve with your choice of milk (almond, rice, soy, cows, goats) and sweetener of your choice.
* Alternatively you can dry roast the dandelion root after it is fully dry and chopped in a frying pan (cast iron pan is best) until it has become dark brown