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.
Drink be processed in different ways resulting in a drink which appears and tastes different. Chinese yellow and green tea are steamed, roasted and dried; Oolong tea is semi-fermented and appears green-black and black teas are fully fermented. Around the world, people refer to other herbal infusions as "teas"; it is also argued that these were popular long before the "Camellia sinensis" shrub was used for tea making. Leaves, flowers, roots or bark can be used to make a herbal infusion and can be bought fresh, dried or powdered. Throughout history, people have come together in establishments to socialise whilst drinking.