foraging, roasting & enjoying dandelion root “coffee”

Dandelion, so much more than a weed

In the early spring, dandelion flowers begin to pop up across lawns and gardens. Their bright yellow flowers brilliantly punctuate landscapes heralding spring's arrival. I'm always saddened by the extent people will go to eradicate this sunny flower from their yards, willing to poison them and the ground surrounding them to be rid of them. But dandelion is difficult to deter because she has a spring song to sing, and she is resilient, so her beautiful blooms adapt and continue to pop up in places you would never expect, like in the cracks of concrete. During our first year on our farm, I noticed that the dandelion flowers were level with the grass. I had never seen their stems grow sideways with only the flower showing at grass level. This is how resilient dandelions are; in areas that are often mowed, they have adapted to grow at grass level to avoid being cut! That is a lot of plant intelligence! It is also one of the reasons that dandelion flower essence is one of my favorite essences to work with when in need of determination, grounding and resilience. Needless to say, dandelions are treasured around here, and all parts of the dandelion are edible and medicinal, with a litany of uses that stretch far back in time across many cultures. 

Actions: Leaf: Diuretic, bitter, cholagogue, hepatic, and alterative

Root: Diuretic, bitter, hepatic, alterative, chol- agogue, prebiotic, antirheumatic, and gentle laxative6,7

Energetics: Cooling and drying

Parts Used: All parts of the plant

Medicinal Preparations: Root: Decoction, tincture, vinegar, bitters, and roasted herbal "coffee"

Leaf: Infusion, vinegar, bitters, salad, nibble, and cooking green
** This post focuses only on the dandelion root.

FORAGING DANDELION ROOT

Dandelion (Taraxacum officinale) can often be foraged during at least three seasons: spring, summer, and fall. In many milder locations, it can even be found during the winter as long as the plant can be identified.

My preferred time to harvest dandelions is during the fall. 

During the spring and summer, dandelions grow long taproots. Once fall comes, and the aboveground part of the plant starts to die back, the taproot stores all of the plant's nutrition and medicinal potency.

When dandelion roots are harvested and then consumed in the fall, you will get the maximum nutritional and medicinal value from them!

HARVESTING DANDELION ROOT

When you harvest the dandelion root, remember that you are taking the whole plant, and it likely won't grow back. However, if a piece of the root is left in the ground, there is a chance it may grow back the following spring; she is so resilient! Before you set out to harvest your dandelion, be aware of where it is growing. Because you are harvesting the root, and the root will take up anything in the area, including toxins, make sure it's in a place away from anything harmful. As a rule, I only harvest from my yard or sites that I know have not been sprayed for "weeds." You will want to use a small garden shovel to dig up the roots. 

BENEFITS OF DANDELION ROOTS

Dandelion root has many health benefits, including being a tonic for the liver and a powerful antioxidant. Dandelion root has a positive effect on the digestive system and contains several vitamins and trace minerals. It makes a lovely tea, honey infusion, tincture, or dandelion root bitters for digestion.

Once you get your foraged dandelion roots home, you will want to trim them up and rinse them well to get as much of the dirt off of them as possible. Slice the dandelion roots into smaller uniform pieces for using them fresh in a tea or dry them in a dehydrator or on a drying screen for later use. You can grab our free guide to drying herbs here. My favorite way to use dandelion root is to dry them then roast them for a delicious, caffeine-free coffee substitute. 

ROASTING DANDELION ROOTS

roasted dandelion root

After the roots are dried, place them on a baking sheet tray in the oven at 325°F (163°C) until they are brown, brittle, and aromatic. Watch them carefully and stir them throughout the roasting process. Roasting can take anywhere from 5 to 45 minutes, depending on how big your pieces are and how dark you prefer the roast. Once they are roasted to your liking, remove them and allow them to cool. You can either store the whole roasted root chunks or grind them in a coffee grinder; either way, store them in an airtight glass jar.

ROASTED DANDELION ROOT TEA

Basic recipe:

To prepare your roasted dandelion brew, use about 1–2 teaspoons of the ground, roasted root per 8 ounces of water, decoct (steep) for twenty minutes, and strain. You can drink it as is or add honey or any milk or nut milk to your liking. 

Chai flavored recipe: 

Add your ground dandelion root along with fresh or dried ginger, a few cardamom pods, and a cinnamon stick to your water and allow it to steep for 20 minutes. Strain, then add in any milk or sweeteners if you'd like! Yum!