dandelion root coffee

Dark-Roasted Dandelion Coffee

Earlier this month after a heavy rain, Lance went out to dig dandelion (Taraxacum officinale) roots up out of our front garden. He brought me this container of roots and greens and I took it from there.

Fresh pulled dandelion roots (and greens)
Fresh pulled dandelion roots (and greens)

Cut, wash, and bake until dry, then chop

I cut the greens away, washed the roots, then baked them for a couple of hours at 250 degrees or so until they were completely dry. Then I put them through my Vitamix blender to chop them up some. This one tray of dandelion roots will make about a cup of chopped and roasted roots by the time I’m finished.

Dandelion roots baked 2 hrs at 250
Dandelion roots baked 2 hrs at 250

Dark-roasting the dandelion roots

The dandelion roots needed more toasting than I initially gave them, because this time I wanted to try toasting them off in a skillet.

And having done it this way now, I can attest that it’s much easier to control the roast if you do it in a cast iron skillet, rather than on a pan in the oven. I put mine in the skillet and stirred constantly until they started looking very dark brown, and began to smoke just slightly. It only took a few minutes.

If you toast it just right, is really is a lot more like coffee: dark, rich, and chocolatey. It makes the whole house smell like chocolate cake.

 

The difference between dandelion tea with plain dried dandelion root and dark-roasted roots is immense, and well worth the effort.

1 cup roasted dandelion root
1 cup roasted dandelion root

Brewing up the tea (or coffee)

I use a French press to make my dandelion coffee, and I typically add about a tablespoon (or more) of the roasted dandelion root per cup of water to get a good brew.

Dark-roasted dandelion coffee is lightly sweet (I added oat-coconut creamer to mine), caffeine-free, not at all bitter, and full of antioxidants, probiotics, and vitamins.

So yeah, it’s a bit of work, but the ingredients are readily available and abundant, and the end result is delicious.

Dandelion tea or coffee
Dandelion tea or coffee (before I added oat-coconut creamer)

4 comments on “Dark-Roasted Dandelion Coffee

  1. Martha Saffer

    I must try this, probably much better for my acid reflux condition than caffeinated coffee.

  2. shirley galbrecht

    I really must try this. No dandelions grow in my yard so I’ll have to find a source. Please let me now if you would be willing to sell some.

    • Lisa Creech Bledsoe

      NO dandelions grow in your yard, wow! You are probably the envy of your neighbors. 🙂 And you may have a neighbor who would be happy for you to come dig out dandelion roots (after a rain, or else it’s a lot more work) from their places… You just want to make sure they don’t treat their lawns or land with chemicals or anything. Also, you *can* actually order dandelion root online, but then you will probably still want to toast them in a skillet, unless they already come dark roasted.

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