For coffee, we harvest dandelions older than three years for the size of the roots. We do this in the spring as we can also use the leaves for cooking. You can also harvest the roots in the fall, but the leaves will be bitter.
- Wash the roots and chop them finely.
- Dry them in a oven at 250°F for two hours. Stir them occasionally to prevent burning.
- Finish roasting the roots at 350°F. You will need to check them frequently so they do not burn. (You can also roast them in a frying pan over low to medium heat as well.)
- Grind just before use. One and a half tablespoons of grounds are good for one cup of coffee. We usually simmer the ground root in water for ten minutes.