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.
Iris setosa "Iris setosa" are poisonous. The rhizome contains iridin which is an oleoresin. This substance can affect the liver and digestive organs. It can cause allergic reactions such as severe rashes. It can also cause vomiting or diarrhea. It was used in an ingredient in a poison to put on arrowheads. Although the plant is poisonous, its starchy roots can be made safe for human consumption via cooking. It is cultivated in Japan for its edible root. The Aleut also made a drink from the roots, to be used as a laxative, but the Iñupiat considered the whole plant poisonous. It