Dandelion coffee

Dandelion 'coffee' (also dandelion tea) is herbal tea used as a coffee substitute, made from the root of the dandelion plant. The roasted dandelion root pieces and the beverage have some resemblance to coffee in appearance and taste.

Susanna Moodie explained how to prepare dandelion 'coffee' in her memoir of living in Canada, Roughing it in the bush (1852), where she mentions that she had heard of it from an article published in the 1830s in New York Albion by a certain Dr. Harrison. Dandelion 'coffee' was later mentioned in a Harpers New Monthly Magazine story in 1886. In 1919, dandelion root was noted as a source of cheap 'coffee'. It has also been part of edible plant classes dating back at least to the 1970s.

Harvesting dandelion roots requires differentiating 'true' dandelions (Taraxacum spp.) from other yellow daisy-like flowers such as catsear and hawksbeard. True dandelions have a ground-level rosette of deep-toothed leaves and hollow straw-like stems. Large plants that are 3–4 years old, with taproots approximately 0.5 inch (13 mm) in diameter, are harvested for dandelion coffee. These taproots are similar in appearance to pale carrots.

After harvesting, the dandelion roots are dried, chopped, and roasted. They are then ground into granules which are steeped in boiling water to produce dandelion coffee.

As of 2012^[update] dandelion coffee was being researched for a possible role in cancer treatment.

Unroasted Taraxacum officinale (among other dandelion species) root contains:

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