Urban Foraging: Dandelion Coffee

Start by foraging for dandelions. For best results search in fall or early spring. After the Dandelions have experienced a frost, their flavor will enhance. When you have found some, bring them into the kitchen and wash thoroughly. Cut off all the green: You only need the carrot like roots. 

Grind the roots in a food processor until they resemble orzo or bloated over-cooked rice. 

Spread the ground roots out on a cookie sheet that you don't mind staining.

Place grounds in a oven at 220 degrees Fahrenheit. You will need to watch carefully so they don't burn. When they are done you will notice that the roots are the color of coffee grounds. You will also notice faint smoke tendrils coming from the roasted roots.

You can further grind the grounds or leave them chunky. To brew: In a pot bring 1 cup of water to 1 tablespoon of Dandelion Coffee to a boil. Boil for 5 minutes and use a small strainer to sift out the grounds. 

Dandelion Coffee is a non-GMO, sustainable, environmentally sound product. It has no caffeine and is loaded with health benefits. And best of all you can gather these weeds for FREE.