DANDELION ROOT “COFFEE”
Dandelion root is a favorite root. Not only does it bring abundance and heighten intuitive powers, it also makes a delicious rich-tasting coffee substitute.
1) Harvest dandelion roots from areas that have not been treated with pesticides.
2) Wash and scrub the roots.
3) Chop the roots into uniform pieces. Place in one layer in a foil pie plate or cookie sheet.
4) Roast the roots in an oven at 150 deg F for several hours. I do mine for about 5-6 hours. DO NOT SKIP THIS STEP. DO NOT RUSH THIS STEP. The slow roasting is what imparts the cooking of the starches and sugars of the root, giving it a rich, caramel-chocolatey flavor. Higher heats will result in a scorched root that tastes flat and bitter.
5) Increase oven temperature to 200 deg F. Roast until the roots are an even black-brown color.
6) Grind roasted roots in a coffee grinder. NOTE: Best results are with an espresso grind, which is like a powder.
7) Brew. In my experience, espresso machines make the most flavorful roasted dandelion root “coffee”. Other coffee machines give a beverage that is more like a tea than a coffee.
8) Drink black, or add sweetener and/or cream. Enjoy!