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.
Psidium guineense some are sweet enough to eat as raw fruit. They make good fruit preserves. This species has been crossed with its relative, the common guava. The resulting fruits are small, but numerous. The wood of the plant is hard and sturdy and can be used as lumber and to make durable objects like tool handles. The bark has tannin and can be used in tanning. There are a few medicinal uses for the plant. Extracts of the bark and roots are used to treat diarrhea in Brazil. Extracts of the leaves are used to ease the common cold in Costa