Herbal Recipe

Roasted Dandelion Root “Coffee”

Roasted Dandelion roots make a wonderful caffeine-free coffee substitute.

Roasted dandelion root has an earthy bitter flavor similar to roasted coffee beans. What better way to work with this amazing plant in the morning or as an afternoon pick-me-up.

Dandelion is an amazing digestive tonic and stimulant. The root contains inulin, a probiotic and dietary fiber, that feeds the beneficial microorganisms in our gut, improving long-term digestion, mood, immune system resilience, and many other aspects of our health. Inulin is also shown to regulate blood sugar levels


  1. Collect and clean your dandelion roots. You want the thicker tap roots.
  2. Cut the roots into two-inch segments. Slice the larger roots lengthwise so that the pieces are consistent a thickness
  3. Place the roots in a food dehydrator for 60 minutes to dry them out, but not too much.
  4. Chop the partially dried roots into smaller pieces.
  5. Put the pieces on an oven tray and bake at 200°F for 30 minutes. The roots should be dark brown and fully dried.
  6. Grind the pieces into a rough powder using a coffee grinder or mortar. Roast a second time for 5-10 minutes at 180°F.
  7. Store in an airtight container.

To make “coffee,” add 1-3 tablespoons of roasted dandelion root to a cup. Add one cup of boiling water and let steep for 15-60 minutes. Reheat and add milk or sweetener as desired.