Weeds? I think not.
Dandelions are a scourge for most gardeners. For me however, they are beautiful. I even encourage their growth on our property and have a few special, chemical free, places set aside for them in our yard.
I usually prefer to get my vegetables second hand in the form of meat. But I will go out of my way to pick dandelions. Not for the leafy tops but for what is deep below. The roots.
You see, dandelions roots, when lightly roasted, taste very much like coffee. And when the roasted roots are ground and added to coffee? Well, then you have something special. Not only does ground dandelion root add a nice flavor to coffee it is also known to have many health benefits.
So, yeah, I pick dandelions.
Here is my process for dandelion root coffee additive.
I usually take some sort of slender digging tool with me for root harvesting. Dandelion roots are, as just about anyone who has a lawn knows, tenacious. The tops tend to break off when pulled leaving the root behind to continue on with business.
So I have found the best way to harvest is to slip a tool down next to the root and wiggle it around to break the root loose along with the tops.
Once I get a nice bunch of dandelions I remove the tops and give them to the chickens and ducks. They love them and I love eggs. Win win.
Then I blast the roots with a water hose to remove any clinging dirt and set aside to dry.
After drying the roots shrivel up a bit and become easy to break into smaller pieces.
I break them up and roast them in the toaster oven. While roasting I periodically stir the roots for a more even roast. Roasting dandelion roots smell a bit like roasting peanuts.
When the roots have a nice dark color they are ready.
Finally, I zap them with my spice grinder. There you have it. Roasted dandelion root powder ready to mix in with my coffee before brewing.
My coffee also contains other natural medicinal items such as dried turkey tail mushroom, dried reshi mushroom, turmeric, allspice, cinnamon, ginger and nutmeg.
