We’ve had a growing interest this summer in foraging and the use of wild edible plants. While cleaning up the garden today for the upcoming fall/winter, we decided to use some of those pesky weeds that have infiltrated our vegetable garden.
Roasted coffee substitute, here we come!
We thought about pan-frying or sautéing the dandelion roots, but roasting them and making a drink out of them sounded a bit more fun. We gathered about 3/4-1 lb of dandelion roots for this process. It’s important to note that we have not treated our lawn with harsh chemicals or fertilizers that could cause health concerns when using these weeds as a food source.
Preparing the roots for roasting
The first step was to prepare and clean the dandelion roots. This was done by removing the leaves where they meet the roots and inspecting the roots for rot, damage, insects, etc. It should be kind of obvious where the “joint” between leaf and root is – that’s where you cut. We then took the cut roots and sloshed and soaked hem in a large bowl continually replacing the water with fresh water until the water was clear.
Next, we took the root pieces and using a hand-chopper (a food processor would be another way to do it), we chopped up the roots into smaller pieces. We left the stringy roots as is – they’re no problem.
Once this is done, we rinsed the chopped pieces again using a strainer until the rinse water was clear. This is not something you need to be super careful about since roasting will likely kill anything harmful.
Once rinsed and as clean as we could get them, we spread the pieces out on a cookie sheet and placed in our oven at 250℉ for about two hours, gently agitating the pieces every 20-3o minutes or so during the roasting process. The roots smell pretty nice while roasting – something akin to roasted sweet potatoes. The final result will be much smaller than what you started with.
Ready to brew!
After the pieces cooled off, we placed them in our coffee grinder and ground them to a fine powder, just like we would for coffee. These roots are not as potent as coffee, so for every tablespoon you would normally use in coffee, plan on using two tablespoons of the dandelion roots. The ground roots are quite pale in color compared to coffee when ground. It was almost a khaki color.
While brewing, the dandelion drink gives off a rather pleasant, earthy aroma. It looks very much like coffee in the coffee pot and in the cup, unless you are accustomed to dark-roasted coffees.
Down the hatch boys and girls!
When finished brewing, we added cream and sugar to taste as we would coffee and enjoyed our new drink. Our whole family tried it (ages 4-37) with everyone thinking it tasted fine, just a tad bitter (like coffee). If you’ve every drank Cafix, this drink is not far off in flavor, although we enjoyed it more than we have enjoyed Cafix in the past.
Why are we doing this again?
We did this primarily for the experience of doing so, and to share with others. However, if circumstances of life were to place us in a context where coffee was unavailable, knowing this little process would provide us to come pretty close to our normal routine of starting the day with coffee. Additionally, there are plenty of nutritional and medicinal reasons to know how to use dandelions to our advantage (read on). Lastly, why work hard to eradicate dandelions when they offer useful benefits? It’s always good to know how to use our resources to their full advantage.
A bit about nutrition…
According to our trusted standby “Prescription for Nutritional Healing“, dandelion has the following useful chemicals and nutrients: Biotin, Calcium, Choline, fats, gluten, inositol, inulin, iron, lactupicrine, linolenic acid, magnesium, niacin, PABA, phosphorus, potash proteins, resin, sulfur, vitamins A, B1, B2, B5, B6, B9, B12, C, E and P, and zinc. Apparently, it also has many useful medicinal uses. Since providing medical advice is beyond the scope of our blog, we’ll leave you to look up the specifics and determine if it’s an appropriate means for your needs.