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 reproduction called runners or stolons, are important vegetative reproduction organs in some species, such as the strawberry, numerous grasses, and some ferns. Adventitious buds form on roots near the ground surface, on damaged stems (as on the stumps of cut trees), or on old roots. These develop into above-ground stems and leaves. A form of budding called suckering is the reproduction or regeneration of a plant by shoots that arise from an existing root system. Species that characteristically produce suckers include Elm ("Ulmus"), Dandelion ("Taraxacum"), and many members of the Rose family such as "Rosa" and "Rubus". Plants like onion ("Allium