Plenty of Dandelions for the Bees and for Us
Is Facebook getting meaner, or am I just getting more sensitive? It seems no matter what you post these days, someone has to tell you why what you are doing is all wrong. No subject is immune; dandelions included.
While I wholeheartedly agree that there’s no reason to eradicate dandelions from your lawn, I can assure you that harvesting the leaves, flowers or roots for food will not hurt the bees. I spent a good hour digging root recently for Roasted Dandelion Root Coffee and I barely put a dent in what’s out there.
Dandelion, Taraxacum officinale, has been used for centuries to support the liver, kidneys, spleen, and gallbladder. It is thought that it was brought to the New World on the Mayflower because it was considered such an important plant for food and medicine.
We use the flowers in salads and fritters. It is also quite popular in winemaking. Dandelion Leaf Pesto is one of my favorites, and the leaves also find their way into our salads and juices.
And you’ll love Roasted Dandelion Root Chai!
I Needed to Quit Coffee
I’ve been in denial, but coffee has been bothering me for some time. I love the jolt, but the crash is not pretty. So, I switched to cold-brewed coffee, and that helped because it contains less caffeine. But a little over two weeks ago, I decided it was time to go 100% caffeine-free.
How did I do it? Roasted Dandelion Root Coffee. If roasted properly, it really does taste like coffee. I’ll let you in on my secret in a moment. I heard that it would also help with the inevitable headaches that come with caffeine withdrawal. I think that may be true, because I only experienced a few mild headaches when I went cold-turkey.
I’ve enjoyed roasted dandelion root over the years as an occasional beverage. It’s now my daily companion.
Roasted Dandelion Root Coffee Options
If you’d like to give Roasted Dandelion Root a try, there are several options.
Dandy Blend is an instant beverage that, to me, tastes very much like instant coffee. In addition to dandelion root, it also contains chicory, sugar beet, barley and rye. According to its advertising, it contains over 50 trace minerals and is GMO-free.
Another option is to purchase roasted dandelion root. Frontier Herbs carries 1# bags that may be made into a hot beverage in the same way you would brew a cup of loose leaf tea.
The most economical option, of course, is to dig your own root, and roast it yourself. The right tool makes all the difference when digging dandelion root. A Hori Hori Knife is the most popular choice of avid foragers.
I prefer this Fiskar 3 Claw Weeder because it’s fast and there’s no bending involved. My back thanks me for that. It’s perfect for going out into my yard to harvest dandelion root. Of course, the Hori Hori Knife is best if you need something more portable.
Once you’ve dug up your dandelion root, you’ll need to cut the root from the leaves, and then give them a good washing.
I find that the garden hose does a good job of removing most of the dirt. I then take them into the house and continue giving them a good scrub in my kitchen sink.
After thoroughly cleaning, chop your dandelion root into small pieces. Thinner roots can be cut longer than thicker roots, but try to keep the size uniform.
Heat your oven to 200°F and place the roots on a cookie sheet. I like to line it with parchment paper.
The object at first is just to dry the root. This will take 2 – 3 hours. Then turn your oven up to 350°F and roast the roots for at least another hour, possibly 2.
The secret I mentioned is to roast the dandelion roots until they just start to smoke. This will give them the coffee-like taste you’re after.
Of course, a lighter roast is okay as well. A very light roast will turn out more like dandelion tea.
After removing the roots from the oven, allow them to cool thoroughly. Then grind them in a coffee grinder or blender with a strong motor. The Nutribullet works well.
To make a delicious cup of Roasted Dandelion Root Coffee, brew as you would a normal cup of coffee, or a cup of loose-leaf tea. I do prefer to use a bit more dandelion root than I would coffee in my brew. Cream is an wonderful addition, of course.
Other Dandelion Posts You Will Love
Black Magic Cake with Dandelion Root Coffee
Homemade Dandelion and Violet Pink Lemonade
Dandelion Root “Coffee” Ice Cream
Dandelion Flower Fritters Recipe
How to Make Delicious Dandelion Leaf Pesto
Roasted Dandelion Root Coffee
Ingredients
- fresh dandelion root
Instructions
- After digging dandelion root, clean thoroughly.
- Heat oven to 200°F.
- Chop the dandelion root into small pieces. Thinner roots can be cut longer than thicker roots, but try to keep the size uniform.
- Place the roots on a parchment paper lined cookie sheet.
- Dry the root for 2 - 3 hours. Smaller pieces will dry in 2 hours, larger in 3 hours.
- Turn your oven up to 350°F.
- Roast the roots for at least another hour, possibly 2.
- Roast the dandelion roots until they just start to smoke. This will give them the coffee-like taste you’re after.
- A lighter roast is okay as well and will turn out more like dandelion tea.
- Allow to cool and grind as needed.
- To make a delicious cup of Roasted Dandelion Root Coffee, brew as you would a normal cup of coffee.
What ways have you used dandelion root? Have you ever tried roasting it yourself?
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Anne says
I like to harvest dandelion from the mulched gardens, they come up so nicely. Cleaning them with the hose, then in the sink, just like you said. I might add though to wash immediately does the best job. Now I do it a little differently from here out. After chopping I pulse in the processor, roast, cool, bag or jar and I’m ready! I boil roots, rosehips, barks, needles and such for 15mins, strain and enjoy ‘black’ (my preference ). This way is great for a family to enjoy hot drinks together. I have boiled the same batch three or four times.
Susan Vinskofski says
I never thought of re-using the roots. Great idea, Anne! I like your ideas for adding to the dandelion, too. Thanks for sharing.
Teresa says
What time of year is best to harvest?
Susan Vinskofski says
Great question! spring or fall are the best times to harvest.
Virginia says
Ok, I’ll admit it. I intentionally grow dandelions in my herb garden.
Susan Vinskofski says
Proud of you, Virginia!!!!!
Karen Green says
I put Milk Thistle and Yaupon in my ‘coffee’ blend. Then I add whatever cranks my tractor for that season or morning. It’s all
relative! Cinnamon is my favorite for Winter! I do more cooling/drying herbs during our hot humid summers-but prefer to forego warm beverages for more nutritive cold infusions during summer. Our bodies crave different things in Spring and Summer!
Susan Vinskofski says
Yes, they sure do! While I always eat vegetables in the winter, there’s a point come spring where my body screams, “go” and fresh veggies (wild and otherwise) are all I want.
Elizabeth Lamont says
Is there a shelf life for the roasted roots?
Susan Vinskofski says
Hi Elizabeth, as long as the roots are kept dried and in a cool place, they should last for a few years.
Nicola Murphy says
I’m definitely trying this. We have no shortage of dandelions for the bees to be deprived and I have heard dandelions are very healthy for you. I really appreciate the recipe and look forward to trying the chia version too.
Susan Vinskofski says
I hope you enjoy it as much as we do!
Peggy says
I found a great source of dandelion roots in a nearby abandoned yard & roasted plenty last fall. When my sister needed to give up coffee, I was so glad I was able to send her enough to at least give dandelion root a try!
The first batch I roasted was so hard that it was difficult to cut, so I experimented with whizzing it in my food processer. that works great! Thanks for the great tip of watching for the roots to start to smoke for a good dark roast.