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Dandelion coffee

October 12, 2021 Erica M. Davis 7 Comments

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.

Digging Roots

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.

I usually dig dandelion roots during the spring weeding season and again in fall, though they can be enjoyed year round. It doesn’t matter if they are gnarled and hard with woody brown spots or clean, young, and whitish. After digging, I rinse them heavily with the hose and scrape or rinse off residual dirt, but I don’t get nitpicky about scrubbing them since the coffee will be filtered.

Drying Roots

After chopping them into even pieces, I dry my dandelion roots in one of two ways. The slow method involves tossing them into a basket or cardboard flat to dry, which may take a couple weeks. The fast method is a night or two in the dehydrator at a low setting, until they are crack-dry.

Roasting Roots

Once dry, it’s time to roast! The method I’ve settled on is 350 degrees F for 30-40 minutes until they turn brown and smell amazing. How dark you roast them is a matter of preference. Roasted roots can be stored, and ground when you want to use them. To use, buzz gently in a coffee grinder.

Brewing & Filtering

Dandelion coffee can be brewed in a coffee pot or French press, although I’ve taken to Sam Thayer’s process, which is to boil the grounds for 3-4 minutes before filtering (Nature’s Garden, 2010). The grounds can be reused a couple times, until the coffee runs clear. I usually wing it on the quantity, throwing a few spoonfuls of ground coffee into the pot with a couple mugs’ worth of water.

Then for filtering I’m fond of a one-cup filter I purchased for pennies online, that you set into the cup and pour through. This catches less than a paper coffee filter but is faster, and I don’t mind a wee bit of residual sediment. Of course, coffee filters are also fine.

Drinking Dandelion Coffee

Dandelion coffee is great hot or iced, dark or light, sweetened with maple syrup, honey, sugar, stevia, or monkfruit. Recall that it is a diuretic, so if you drink multiple cups on your road trip, you may have to pee often.

Iced dandelion coffee—as well as dairy or nut milks infused with the roasted grounds—can be used for lots of fun dessert ideas, from popsicles to ice creams and puddings.

Just Do It

The thrifty among us recognize that dandelion coffee is a terrific side benefit of weeding. Even though Busy Me may bemoan the time spent processing, I know Future Me is always thrilled to have them at the ready.

Be kind to your future selves! Put up some dandelion roots for coffee today.

edible, fall, featured, spring dandelion, dandelion coffee, edible weeds, roasted dandelion root, Taraxacum officinale

Comments

  1. Katie says

    October 13, 2021 at 2:32 pm

    I am so excited to try this! It always looks amazing!

    If the roots are in the dehydrator for a couple days and are still not totally crackably dry do you think the roasting process will work basically the same or would something get lost in the process?

    Thank you for all you do!

  2. Erica M. Davis says

    October 14, 2021 at 5:15 am

    Hi Katie, as long as roots seem dry it should be fine. I understand you can also roast the roots fresh, dry just seems easier.

  3. Katie says

    October 16, 2021 at 3:33 pm

    Okay cool! Maybe I’ll try both and just see how the flavors differ, if at all. Thank you!!

  4. David says

    February 27, 2022 at 5:53 pm

    Without pulling up the plant is there a reliable way to tell if the root is decent-sized?

  5. Erica M. Davis says

    April 14, 2022 at 6:38 am

    Hi David, I often find big roots under big dandelion rosettes growing in rich, dark soil, but honestly I just usually dig a bunch of them and whatever isn’t perfect goes in the pile to be dried for dandelion coffee. One place that is not ideal for dandelion digging is a regularly mowed lawn; these roots tend to be smaller.

  6. Denise says

    June 1, 2022 at 10:04 am

    Where can I purchase your coffee filter?

  7. Erica M. Davis says

    July 5, 2022 at 9:20 am

    Hi Denise, I got it on Amazon: https://www.amazon.com/Primula-Single-Serve-Coffee-Buddy/dp/B0087SPTLC/ref=sr_1_6?crid=2VREXL29Z6ZC3&keywords=single+cup+coffee+strainer&qid=1657034403&sprefix=single+cup+coffee+strainer%2Caps%2C160&sr=8-6

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Rebecca Lerner’s ‘Dandelion Hunter’

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