Today the house is full with a rich, chocolatey aroma, as I have been roasting roots for dandelion coffee—a non-caffeinated beverage once used widely as a coffee substitute. Dandelion coffee is certainly reminiscent of the real deal, but has a deep, fruit-nutty flavor all its own. It is nice black or light and sweet, and extra special with frothed dairy or nut milk on top. It also helps that dandelion is good for you—a time-tested herbal tonic and remedy that cleanses the system while providing nutrients the body needs.
I dug these roots a few weeks ago after a good rainfall, which makes roots easier to dig. Where I live the land is dry and rocky and one has to be strategic. My best spots are recent garden beds with loose, deep soil, and areas that receive regular water. Dandelion roots tend to be bigger and/or easier to dig in these areas. For those with lawns, the best dandelion roots are found, not in the middle, but escaped from its edges into good soil where the plants appear to be thriving.