My wife came home the other day with a huge bag of dandelion roots which she plonked in the middle of the kitchen floor, smiling a huge smile. Dandelion coffee anyone? And so the washing, grinding and roasting began.
Dig up a large bunch of dandelion roots. You’re going to need far more dandelion root than the amount in the photo. Work on 15 times the amount you see above.
Wash your dandelion roots as best as possible.
Slice the dandelion roots into chip-like pieces.
And then arrange the root pieces onto your dehydrator’s trays. Allow to dry for 60 minutes.
Now chop the dried dandelion root into small pieces.
Arrange the root pieces onto an oven tray.
Roast the dandelion root for 30 minutes on 200°C. The roots need to be brown and dried right through.
Allow the dandelion root to cool then finely grind, and roast a second time in an oven for 5 minutes on 180°C. Store in airtight container.
How To Make A Cup Of Dandelion Root Coffee
Put 6 tablespoons of dandelion coffee grinds into 500ml of boiling water and leave to steep for 30 minutes. Strain into a saucepan and reheat to desired temperature. Serve with milk and honey if so desired.
Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.