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.
Hakea divaricata both frost and drought tolerant Although it is slow growing it can live to over 20 years. It is able to resprout epicormically from the lignotuber following fire. Indigenous Australian peoples have used the plant as a food source especially the fruit flesh, the roots are used as a water source, gum can be extracted from the tree and the wood used to make weapons, implements and traps. They also extracted honey from the flowers or soaked the flowers in water to produce a sweet drink. Hakea divaricata Hakea divaricata, commonly known as needlewood, corkbark tree or fork-leaved corkwood, is