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.
Glossary of plant morphology part of a descriptor of the plant's habit. Plant habit can also refer to whether the plant possesses any specialised systems for the storage of carbohydrates or water, allowing the plant to renew its growth after an unfavourable period. Where the amount of water stored is relatively high, the plant is referred to as a succulent. Such specialised plant parts may arise from the stems or roots. Examples include plants growing in unfavourable climates, very dry climates where storage is intermittent depending on climatic conditions, and those adapted to surviving fires and regrowing from the soil afterwards. Some types of