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.
Prunella (plant) to treat a range of minor disorders. Self-heal can be grown from seed, or by dividing clumps in spring or autumn. Subspecies are In the Pacific Northwest, its juice was used by the Quinault and the Quileute on boils. They also used the whole plant to treat cuts and inflammations. Ointments can be made by fixing the plant with grease. Dried "Prunella" () is used to make a herbal drink. The mildly bitter leaves are also good as salad greens. "Prunella" species are used as food plants by the larvae of some "Lepidoptera" species including "Coleophora albitarsella". "Prunella vulgaris" is