Dandelion coffee, a brew crafted from the roots of the humble dandelion, is a testament to culinary ingenuity. Surprisingly using dandelion as a coffee alternative dates back as far as the 19th century – but there’s documented examples of it being used much earlier than that. It has long been considered to be an effective natural diuretic too, which explains its other common name “pissenlit”.
Medical claims aside, this earthy beverage found its footing during times of economic hardship or war, when coffee was either scarce or too expensive. While dandelions are native to Eurasia, they’ve since spread to nearly every corner of the world, making them an accessible and local alternative—perfect for those seeking a caffeine-free sip.
Identifying Dandelions
Dandelions flowers are one that most people think they can identify, but they have many look alikes. Dandelions –Taraxacum officinale are easiest to identify when in flower. Each bright yellow flower blooms on a single unbranched stem which is hollow, leafless and can contain a milky sap.
Their leaves don’t have stems and they grow in a circular pattern from a central point at the ground level. The smooth lance shaped leaves have jagged tooth-like edges which give the dandelion its name. Derived from the French “dent de lion,” which means “lion’s tooth.” This makes dandelion leaves easy to spot once you are familiar with them, even when not in flower.
How to make dandelion coffee
Turning dandelion roots into coffee is simple: harvest the roots, dry them, roast until dark and aromatic, then grind. It’s proof that some of the best things in life remain beautifully uncomplicated – and often free. There’s a special kind of satisfaction in digging these overlooked plants from your lawn and transforming them into a drink that mirrors the changing seasons.
Harvest and preparing the roots
For ease harvest dandelions when the soil is moist, such as after rain. Use a garden fork or a similar tool to gently loosen the soil around the plant, and pull from the base of the stem to extract the taproot. Since gathering enough roots for coffee takes time, I like to harvest over several days. You can store the leaves in the fridge for salads or teas while you build up your stash of roots. As with foraging generally, avoid collecting from areas that may be sprayed with pesticides.
Rinse the roots thoroughly under running water and use a vegetable brush to remove all the dirt. Cut the cleaned roots into small, even pieces to help them to dry and roast more evenly.
Spread the root pieces on a baking tray and dry them either by:
- Air-drying in a warm, dry place for a few days
- Using a dehydrator
- Baking in the oven at 70°C for 2-3 hours, until completely dry to the touch.
Roasting Dandelion Coffee
Preheat your oven to 180°C/160ºC fan
Spread the dried root pieces in a single layer on a lined baking tray and roast for 30-40 minutes, stirring occasionally. The roots should turn dark brown and develop a rich, nutty aroma reminiscent of coffee. Be careful not to let them burn.
Once cooled, grind the roasted roots using a coffee grinder, food processor, or mortar and pestle to your desired consistency.
To serve
Brew ground dandelion root just as you would your favourite coffee. Use about one tablespoon of ground dandelion root per cup of water, adjusting the strength to taste. It pairs wonderfully with a splash of dairy-free milk or use a formable one for flat white or latte.
More Dandelion Recipes
As with many plants, all parts are edible, from the flowers you can make dandelion honey, a dandelion flower tea and add the leaves to a seasonal green salad or a filo crusted wild green pie, they are just another vegetable green after all. When I didn’t have a good supply of wild foraged greens I started a horta plot to ensure I had a supply of dandelions for my recipes, this is also way to contain them, harvest before the seeds bloom , if you’d prefer they weren’t at home in your lawn.
For more plant-based recipes directly to your inbox subscribe below and follow on instagram. Comment and let us know where you are reading from and if there are any recipes you’d like me to write and share.
