Ever thought of using your weeds to made a tasty coffee-substitute?
The History of Dandelions
Like many common weeds, dandelions are often vastly under-estimated, under-used and misunderstood. Despite being cultivated in parts of Britain, France and North America for over 150 years (1), they are still often considered just a 'weed' that needs eradicating. Similarly, coffee-substitutes are easily linked to events like the Second World War, when people resorted to roasting grains, acorns, cleaver seeds and dandelions roots instead of or to bulk up rationed coffee. Though in the 1900s it was also sold as an inexpensive coffee.
Dandelion roots can be used to create a caffeine-free coffee substitute, but dandelion coffee is also a drink in its own right. Made from roasting and grinding the roots, it gives off a pleasant aroma and has a slightly bitter after-taste, reminiscent of coffee or dark chocolate. Here I share step-by-step how to make homemade dandelion coffee.
1. Identify Dandelion Roots
How well do you know your dandelion roots? This might sound obvious to you, though I often see dandelions being misidentified. To complicate things (but only slightly), there are around 250 different types of dandelion. Dandelion (Taraxacum officinale) has toothed leaves, a hollow, branch-less stem with a milky sap and yellow flowers. Thankfully, this is also the most common dandelion.
2. When and How to Dig Up Dandelion Roots
The tooth-shaped leaves of spring and summer mark where I needed to dig. The roots of dandelions are long and thin and can be up to 25 cm in depth, not that I'm measuring. It is easy to snap them near the top if you don't carefully dig around the root, and even then, I normally have a few that mostly remain in the ground. So take your time. The slightly older ones are said to be the best, 1 or 2 years of age are a good size and not too bitter. If you’re digging on your own patch you might get to know your dandelions this intimately.
I find flower beds and vegetable patches the easiest to dig from, as the soil tends to be looser there. I've also made the mistake of accepting the offer of digging up a lot of dandelion roots from a friend's grass lawn. Yes, I did rid them of their dandelion roots, but I also left them with a lot of muddy holes. I wasn't invited back. In the UK you need permission from the landowner to dig up roots, though there’s always people who’ll happily let you do their weeding for you.
Autumn and Winter is the perfect time for digging up the roots. In the colder, darker months, the plant's energy is concentrated in the roots, making them sweeter and more nutritious. I like to time my digging with the waning moon too, when the pull towards the earth and those roots is strongest.
3. Preparing the Roots for Making Coffee
The roots need to washed well, then pat them dry and leave them in a warm place for 2-3 days to dry further. This will reduce the amount of time they need in the oven and concentrate the flavours. During this drying process the weight of the roots will halve. Next, finely chop the roots and preheat the oven to 180°C/fan 160°C and dry roast the roots for 30-40 minutes (turning halfway through). The roots are ready when they are dark brown. Leave to cool and store in a clean jar. Grind for drinks and other recipes as needed.
Roasted Dandelion Root Coffee Recipe
Makes 50 g (7-8 tbsp)
280 g freshly dug up dandelion roots (tops removed)
Dig up the roots, wash well and leave to dry in a well-ventilated area for 2-3 days (this will reduce their weight by about half). Chop small and place on a large baking tray. Preheat the oven to 180°C/fan 160°C and dry roast the roots for 30-40 minutes (turning halfway through). The roots are ready when they are dark brown. Leave to cool and store in a clean jar. Grind for drinks and other recipes as needed.
To make 1 mug of roasted dandelion coffee, grind 1 and 1/2 tbsp roots and place in a small pan with 350 ml water. Bring to a simmer and allow to gently bubble for 10 minutes. Strain and drink (or flavour with milk and sweetener and drink).
I teach about seasonal, edible weeds on my monthly foraging courses, with lots of tips for recipes, identification and hands on learning. Follow me on instagram or facebook to see regular posts and information, or sign up to the newsletter, oh and do tag me if you try any making this, I'd love to hear from you! @rachellambertwildfoodforaging
References and Credits
- Irving, M. (2009) The Forager Handbook - A guide to the edible plants of Britain
Top photo by: Jamie Mills, the rest by Rachel Lambert (copyright).
I love muffins. Easy to cook and more substantial than bread. They're also versatile - you can add almost anything (sweet or savoury), and so tasty you can just eat them on their own. I like them as an afternoon snack while working at the computer, or a pocket-sized snack to take out on walks with me.
I first made these for a winter/early spring foray I led. It was a cloudy, non-discript kind of day, and these provided a hearty snack and comforting moment for us all, amidst the bleak Cornish landscape. It's true - the right snack can uplift any walk, whatever the weather.
The young shoots and leaves of Alexanders (Smyrnium olusatrum) start popping up through Winter and early Spring and are perfect for many snacks, including savoury muffins. Once identified correctly*, Alexanders are easy pickings in a Cornish winter – abundant, a good size and many a land owner are happy for you to pick this plant as it is often considered an invasive weed.
These more-ish muffins have a hint of wild, nutritional Alexanders in them, which is complimented nicely by the olive oil and dab of mustard. They could easily be made vegan too.
Ingredients (Makes 12-15)
100 g wholemeal flour
175 g organic plain flour
1 tbs baking powder
½ tsp bicarbonate of soda
½ tsp Cornish sea salt
100g fresh Alexanders (leaves and young leaf stems)
350 ml milk (dairy or soya)
1 tbs lemon juice
2 eggs, whisked
1/2 tsp strong mustard
2 tbs good olive oil
4 tbs vegetable oil
100g finely grated parmesan (optional)
Pre-heat the oven at 200°C and oil muffin tins or small cake cases. In a large bowl, mix together all the dry ingredients (flour, baking powder, bicarbonate of soda and salt). Roughly chop the alexanders and stir in.
Measure out the milk and add the lemon juice, leaving it for a few minutes for it to sour a nd thicken slightly. Break open and whisk in the eggs, mustard and the oil and pour into the dry mixture, stir in thoroughly before distributing between the muffin h tins or cake cases.
Each tin should be generously filled and sprinkled with parmesan on top, if using. Bake for 20-25 minutes, or until golden brown. Remove onto a cooling rack and enjoy on their own as a hearty snack.
*Alexanders are a member of the umbellifrae or carrot family, in which there are poisonous cousins. Only pick and use this plant if you are 100%, and I mean 100% certain you have found the correct plant.