Dandelion Root Coffee

Harvest the Roots: Dig up dandelion roots from an area free of pesticides and other contaminants. The best time to harvest is in the fall or early spring when the roots are most nutrient-dense.

Clean the Roots: Thoroughly wash the roots to remove dirt and debris. Use a brush to scrub them clean under running water.

Chop the Roots: Cut the cleaned roots into small, uniform pieces. The smaller the pieces, the faster and more evenly they will roast.

Dry the Roots: Spread the chopped roots on a baking sheet and leave them in a dry, well-ventilated area for a few days, or until they are completely dry. This can also be done in a dehydrator at a low temperature.

Preheat the Oven: Preheat your oven to 180°C (350°F).

Roast the Roots: Spread the dried dandelion root pieces evenly on a baking sheet. Place the sheet in the preheated oven.

Monitor the Roasting: Roast the roots for about 30-40 minutes, stirring occasionally to ensure even roasting. The roots should turn dark brown and have a coffee-like aroma. Be careful not to burn them.

Cool the Roots: Once roasted, remove the roots from the oven and let them cool completely.

Grind the Roots: Use a coffee grinder to grind the roasted roots into a fine powder. Store the ground roots in an airtight container.

Brew the Coffee: To make dandelion root coffee, use about 1-2 tablespoons of the ground root per cup of water. Brew it just like regular coffee using a French press, coffee maker, or by simmering it on the stove for 10-15 minutes and then straining.

Adjust the Roast: You can adjust the roasting time depending on your preference for a lighter or darker roast.

Add Flavour: Consider adding spices like cinnamon or nutmeg during brewing for extra flavour.