Dandelion coffee Dandelion coffee Dandelion 'coffee' (also dandelion tea) is herbal tea used as a coffee substitute, made from the root of the dandelion plant. The roasted dandelion root pieces and the beverage have some resemblance to coffee in appearance and taste. Susanna Moodie explained how to prepare dandelion 'coffee' in her memoir of living in Canada, "Roughing it in the Bush" (1852), where she mentions that she had heard of it from an article published in the 1830s in "New York Albion" by a certain Dr. Harrison. Dandelion 'coffee' was later mentioned in a "Harpers New Monthly Magazine" story in 1886.
Mirabilis expansa one week in the soil with layers of barely straw alternated between it to concentrate the sugars. The cooking water of "M. expansa" makes a satisfying sweet drink. “In Bolivia, the stems and roots are left to ripen and then cut and cooked. The cooking water is served as a soft drink”. "M. expansa" can be used to feed livestock, allowing the entire plant to be used. Mauka’s many different uses give it a higher degree of conversion than other agricultural by-products. Mauka roots contain approximately 87% carbohydrate on a dry weight basis. Mauka analyzed from Bolivia and Peru has