Recipe: Dandelion Root Coffee

Dandelion root coffee is a rich, earthy, and caffeine-free alternative to traditional coffee. Here’s how to make it from scratch, starting with how to identify dandelion roots:

Dandelions (Taraxacum officinale) are easy to spot in meadows, gardens, and along paths. Look for:

• Bright yellow flowers (in season) or fluffy white seed heads.

• Deeply toothed leaves growing in a rosette pattern at the base.

• A single, thick taproot that grows deep into the soil.

Always forage responsibly from areas free of pesticides or pollution, and double-check identification to avoid any mix-ups with lookalikes.

Ingredients

• Fresh dandelion roots (around 10–12 roots)

• Water

Method

1. Dig up the dandelion roots using a trowel or small spade.

2. Wash the roots to remove all soil and trim off any small side roots.

3. Cut the roots into small, even pieces for roasting.

4. Spread the chopped roots on a baking tray and roast at 200°C (400°F) for about 20–30 minutes, or until they’re dark brown and aromatic. Keep an eye on them to prevent burning.

5. Once cooled, grind the roasted roots into a fine powder using a coffee grinder or food processor.

6. Use 1–2 teaspoons of dandelion root powder per cup of water. Brew in a cafetière, pour-over, or by steeping in boiling water for 5–10 minutes. Strain and serve.

What Does It Taste Like?

Dandelion root coffee has a rich, nutty, and slightly bitter flavour with hints of caramel—perfect for those who enjoy earthy drinks. It’s warming, satisfying, and great for cosy evenings.

Benefits

Dandelion root is traditionally known for its detoxifying and digestive properties, making this coffee a treat for both the taste buds and the body.

Give it a try and discover a whole new way to enjoy this humble plant!