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 Dandelion and burdock Dandelion and burdock is a beverage consumed in the British Isles since the Middle Ages. It was originally a type of light mead, but over the years has evolved into the carbonated soft drink commercially available today. Traditionally it was made from fermented dandelion ("Taraxacum officinale") and burdock ("Arctium lappa") roots, hence the name. It is believed that both plants are beneficial to healthy liver function. Dandelion and burdock shares a historical origin with a number of drinks originally made from lightly fermented root extracts, such as root beer and sarsaparilla, supposedly as a health benefit. One