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.
Mirabilis expansa one week in the soil with layers of barely straw alternated between it to concentrate the sugars. The cooking water of "M. expansa" makes a satisfying sweet drink. “In Bolivia, the stems and roots are left to ripen and then cut and cooked. The cooking water is served as a soft drink”. "M. expansa" can be used to feed livestock, allowing the entire plant to be used. Mauka’s many different uses give it a higher degree of conversion than other agricultural by-products. Mauka roots contain approximately 87% carbohydrate on a dry weight basis. Mauka analyzed from Bolivia and Peru has