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.
Backdraft (drink) is drunk quickly), the warmth of the alcohol and the vapor, make the concentration and absorption of alcohol into the bloodstream quicker than other drinks, and produces a more profound impact. The procedure listed below is a typical illustration of how the drink is presented, and the steps used to produce the backdraft effect. The alcohols listed can be substituted with others, as there are various recipes. However, the steps of this procedure are required to be taken in this order to produce what is known as a classic backdraft drink. A classic Backdraft is prepared by pouring equal amounts