Anyone made their own, or does anyone use the preparatory Dandelion Coffees...I have used ready made in the past, quite nice with soy milk, but found it makes me thirsty..

Oooo, I've not heard of dandelion coffee before, Fleur.:) I think it may take a lotta roots to make, so methinks I'll leave the testing to you.:D I've since read it's quite a bitter taste, so may still need sugar or honey added.:rolleyes:

:D:D

Have you had a try yet, Fleur?

(I've had Dandelion Tea, but not coffee).

Hi Fleur!

I buy the commercial kind and enjoy it. It was apparently made during the war (WWII) when there was a shortage. I'll have a look at some old cookery books. It's supposed to help the liver detox too. I'll see if I can find anything.

Love and Light

Not had chance to try it yet, but have the wellies trowel and shovel at the ready.

We have had loads of dandelions round our place, now of course,, because the flowers and fluffy seeds heads have gone, they are difficult to find..good site of info here

I like the tea, but never had the coffee, doesn't sound good...but neither does the tea...so might give it a try

Barbara x

I like the tea, but never had the coffee, doesn't sound good...but neither does the tea...so might give it a try

Barbara x

I found Barbara, that the commercial variety isn't bitter at all, and as I said before I have mine with soy milk,,gives it a creamy taste. I have sugar in coffee but with this I don't need any...just as well really as my whole reason to try it in the first place is to help to get my sugar levels and insulin in balance..:rolleyes:. Well it's drizzling round here, so ideal time to be harvesting dandelion roots, while the earth will give up her plant roots more easily

We've made our own from the dandelions on our allotment (there's plenty of them ).

You have to dig up the bigger roots as it's a pain trying to clean the smaller ones, wash them as thoroughly as possible to get the dirt off and chop off any bits that have been eaten by bugs (if you're bothered by that). Then you simple put them in the oven on a low heat for quite a while, keeping an eye on them, until they've dried out and gone brown. (I can't remember if my other half left them out to dry for a few days before they went in the oven or not?!). Once they've dried out you can break them into chunks and store them in a jar. When you want it as coffee, simply crush some down (mortar and pestle is good for this) and put some in a tea strainer and pour over boiling water and let it sit for a while. Add milk (and sugar if you must) to taste.

They may be a weed, but they're a tasty weed.

All Love and Reiki Hugs

They may be a weed, but they're a tasty weed.

Are they called weeds cos they make you (well not 'you' personally - lol) wet the bed, hence the French name of the Dandelion 'p*ssenlit'?:005:

well have just come back from foraging, can hardly believe I might just about have enough for ONE brew...is it worth the effort I wonder...:eek:, certainly cannot justify heating the oven for that.

I will have to go further afield and root some out elsewhere I think tomorrow a proper walk might occur :rolleyes:.

Hello Giles

Thank you for that! I have trawled my books but couldn't find anything on dandelion coffee-making in them - as wine or in salads, but no coffee! I do however remember hearing a similar method of preparing the roots as you have described, but felt my memory was too vague to put it in writing!

We may all be trying this as an alternative to imported coffee - plenty of dandelions around in our garden :p !!

Thanks Fleur for asking :hug:

Hi Fleur

While I've been searching I hadn't realised the post no 5 gave a connection! Just had a look and it makes me quite enthusiastic!! Let us know how you get on.

Love and Light

Confirmation from the boss ...

Wash the roots, let them dry out totally first at room temp (I think we put them on a tray with a tea towel over them to keep the dust off) and then roast them in the over at a lowish temperature until golden/dark brown.

I do enjoy Dandelion coffee and usually do it the easy way by going up to my health shop and getting some from them. I have when I found enough roots dried them, but never got round to making the coffee, even though dandelions are quite at home in my garden, strangely enough I haven't had so many this year.

I also was given an Endive, which I think is a form of chicory as the flowers are almost the same, lovely blue ones. Chicory root has also been used to extend coffee on the continent. I haven't known what to do with my Endive this year the leaves of which are almost identical to the dandelion and can be used in salads.

Binah
x