Dandelion is one of my favorite wild foods.
But I have never actually made Dandelion root coffee before and so I was pretty jazzed to try it for a wild breakfast I made with Sean Croxton. I have lots of stored roots of all kinds at home (Evening Primrose roots, Queen Anne’s Lace roots, Sassafras roots, Burdock, Yellowdock, Dandelion, Elecampane, Solomon Seal, Mullein…….) but I was in San Diego away from my wild stores. So I bought some Dandelion Root and it worked quite well.
- roast the roots in the oven at 375 degrees until they turn as dark as you want them
- cook and grind in a coffee grinder
- use as you would regular coffee in an automatic drip coffee dispenser
or you can make a Dandelion root decoction
- chop the roots well and simmer in a pot of water. 1/2 cup of root to 3 cups of water. Simmer down till the liquid is halved
I was amazed at how much it tastes like coffee and yet it is soooooooo good for you. Quite proud to serve this to Sean, I was dismayed to discover that he is a coffee hater.
I asked him to sample it for me and he said, “it tastes like coffee” nuf said.
Since I wrote this blog entry over a year ago, Dandelion root coffee has become my favorite daily drink. Keeps me digging!