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