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.
Taraxacum officinale be obtained from the flowers but little color can be obtained from the roots of the plant. "Taraxacum" is derived from the Arabic word ‘tarakhshagog’ (or 'tarakhshaqūn') for a bitter herb. It may be related to the Greek word ταρασσω (tarasso) meaning to disturb. "Officinale" means 'of the apothecaries' or 'medicinal'. Taraxalisin is a serine proteinase found in the latex of dandelion roots. Rudenskaya et al. (1998) found that taraxalisin hydrolyzes a chromogenic peptide substrate Glp-Ala-Ala-Leu-pNA optimally at pH 8.0. Maximal activity of the proteinase in the roots is attained in April, at the beginning of plant development after the