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.
Plant development roots and buds are very important when people propagate plants via cuttings, layering, tissue culture. Plant hormones, termed auxins, are often applied to stem, shoot or leaf cuttings to promote adventitious root formation, e.g. African violet and sedum leaves and shoots of poinsettia and coleus. Propagation via root cuttings requires adventitious bud formation, e.g. in horseradish and apple. In layering, adventitious roots are formed on aerial stems before the stem section is removed to make a new plant. Large houseplants are often propagated by air layering. Adventitious roots and buds must develop in tissue culture propagation of plants. The genetics