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.
Root cause analysis the current investigator. Looking at the second example, a deeper level root cause is that the maintenance procedures at the plant included periodic inspection of the lubrication subsystem every two years, while the current lubrication subsystem vendor's product specified a 6-month period. Switching vendors may have been due to management's desire to save money, and a failure to consult with cognizant engineering staff on the implication of the change, and so on. Thus, while the "root cause" shown above may have prevented the quoted recurrence, it would not have prevented other perhaps more severe future failures. Quite often, "engineering-type" root