Dandelion coffee In 1919, dandelion root was noted as a source of cheap 'coffee'. It has also been part of edible plant classes dating back at least to the 1970s. Harvesting dandelion roots requires differentiating 'true' dandelions ("Taraxacum" spp.) from other yellow daisy-like flowers such as catsear and hawksbeard. True dandelions have a ground-level rosette of deep-toothed leaves and hollow straw-like stems. Large plants that are 3–4 years old, with taproots approximately 0.5 inch (13 mm) in diameter, are harvested for dandelion coffee. These taproots are similar in appearance to pale carrots. After harvesting, the dandelion roots are dried, chopped, and roasted.
Dandelion and burdock own distinct flavour. Dandelion and burdock is most similar in flavour to sarsaparilla. The drink has recently seen an increase in popularity after previously poor sales. The "dandelion and burdock" drink for sale in many retail outlets rarely contains either plant. The retail drink is often carbonated, containing artificial sweeteners and flavourings. Some supermarkets sell the drink with "real plant extracts" with a more faithful flavour than the ones made with artificial flavourings Fentimans, a beverage company based in the United Kingdom, offers a version of the naturally brewed dandelion and burdock drink, containing extracts of both plants (although its