This recipe is for Dandelion Root Coffee. It's a herbal coffee that has no caffeine, and acts as a very similar substitute to real coffee. The best thing, it's much cheaper, and dandelion roots are very easy to find.
- Seek out dandelion roots in the fall, after blooming. You can also use the spring roots, before blooming for making coffee. Be sure to get them from a pesticide and chemical free source.
- Dig up the roots, and take them inside for a good scrubbing. Use a vegetable brush to scrub away all the dirt off the peeling. Wash them clean with water.
- Keep the skinny roots for the coffee. The large root can be cooked and eat, if you like.
- Place the skinny roots in the oven at 150 degrees until they become brittle. They will fall apart easy.
- Now turn up the oven to 375 degrees, and cook them until they become dark brown on the insides. This process should take 15 to 20 minutes.
- Remove them from the oven, and allow them to cool.
- Put them in a blender or food processor and grind them up. You want to grind them until they become the consistency of ground coffee beans.
- Store the dandelion coffee in a canister or glass jar until ready to use.
- Use 1 teaspoon per cup of dandelion coffee you make. Simply boil it in water.
Warnings: Dandelion root coffee is a strong herbal diuretic. It has been used to treat PMS and swelling. It should not be drank by pregnant woman, unless your doctor says it is okay. If you take medications, talk about the effects a diuretic can have. It should be used in moderation.