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.
Cutting (plant) dry out before misting again. A rooting hormone may be administered to "encourage" growth and can increase the success rate of plant growth. Though not essential, several compounds may be used to promote the formation of roots through the signaling activity of plant hormone auxins. Among the commonly used chemicals is indole-3-butyric acid (IBA) used as a powder, liquid solution or gel. This compound is applied either to the cut tip of the cutting or as a foliar spray. Rooting hormone can be manufactured naturally, such as soaking the yellow-tipped shoots of a weeping willow tree in water or to