Dandelion coffee


Dandelion 'coffee' is a tisane made from the root of the dandelion plant. The roasted dandelion root pieces and the beverage have some resemblance to coffee in appearance and taste, and it is thus commonly considered a coffee substitute.

History

explained how to prepare dandelion 'coffee' in her memoir of living in Canada, Roughing it in the Bush, where she mentions that she had heard of it from an article published in the 1830s in New York Albion by a certain Dr. Harrison.
Dandelion 'coffee' was later mentioned in a Harpers New Monthly Magazine story in 1886. In 1919, dandelion root was noted as a source of cheap 'coffee'. It has also been part of edible plant classes dating back at least to the 1970s.

Harvesting

Harvesting dandelion roots requires differentiating 'true' dandelions from other yellow daisy-like flowers such as catsear and hawksbeard. True dandelions have a ground-level rosette of deep-toothed leaves and hollow straw-like stems. Large plants that are 3–4 years old, with taproots approximately 0.5 inch in diameter, are harvested for dandelion coffee. These taproots are similar in appearance to pale carrots.

Preparation

After harvesting, the dandelion roots are dried, chopped, and roasted. They are then ground into granules which are steeped in boiling water to produce dandelion coffee.

Research

dandelion coffee was being researched for a possible role in cancer treatment.
However, in a November 30, 2017 interview, Caroline Hamm, the oncologist running the study, shared her concerns regarding premature internet hype surrounding these studies. She specifically expressed alarm over individuals contacting her who wanted to abandon standard care.

Chemistry

Unroasted Taraxacum officinale root contains:
;Sesquiterpene lactones
;Carotenoids
;Coumarins
;Flavonoids
;Phenolic acids
;Polysaccharides
;Cyanogenic glycosides
;Sesquiterpene lactones
;Eudesmanolides
;Triterpenes
;Sterols
;Other