Roasted dandelion root has a rich, full-bodied flavour that is often compared to coffee but without the acidity or caffeine. It has deep, earthy, and slightly bitter notes with a hint of natural sweetness, making it a popular coffee substitute.
You can brew roasted dandelion root much like regular coffee. Use a coffee plunger, percolator, drip filter, or even an espresso machine. A good starting ratio is 1-2 teaspoons of the root per cup of hot water. Adjust the strength to your preference.
No, dandelion root is naturally 100% caffeine-free. This makes it an excellent choice for those looking to reduce their caffeine intake or who want a warm, rich beverage in the evening without it affecting their sleep.
The root and the leaf come from the same plant but have different culinary uses. The root is typically roasted and used as a coffee substitute or for a deep, earthy tea. The leaves are used as a fresh salad green or brewed for a much lighter, more delicate herbal tea.
While they are often blended together and have similar flavour profiles as coffee substitutes, they are different plants. Both have earthy, slightly bitter tastes, but chicory is often considered to have a slightly sweeter, more 'caramel' note, while dandelion is more earthy.
While young, tender dandelion roots can be eaten raw, they are typically quite bitter and fibrous. Most people prefer the taste and texture of the root after it has been dried and roasted, which develops a richer, deeper, and more pleasant flavour.
