Dandelion coffee

How to Make Dandelion Coffee

Dandelions are often seen as a weed but they are much more than that! All parts of the dandelion plant are edible: flower, leaves and roots.

In Native American and Traditional Chinese medicine, dandelion root has long been used to treat stomach and liver conditions.

The roots contain a bitter compound "taraxacerin" that increases the level of bile secreted by the gallbladder, helping the liver to detoxify more efficiently. It is also a diuretic, aiding the liver and the kidneys to flush away excess water and waste, supporting the body as it eliminates harmful toxins.

Dried and roasted dandelion root make an excellent caffeine-free substitute that is great for the liver.


It is best to harvest the roots in late autumn when the plant is dormant and has stored all its energy into the roots. The levels of inulin (insoluble fiber) are higher and the fructose levels are lower in autumn therefore much better for medicinal use.

Let's make dandelion coffee! It is surprisingly extremely tasty with a hint of a nutty flavour! Yumm!


After harvesting your roots, give them a good scrub. Get rid of all the dirt and soil and leave to dry off for a few hours.

Chop the dandelion roots into approximately 1-2cm pieces.

Place them in a single layer on a baking sheet and roast in a pre-heated oven at 180C for about 1-2 hours, stirring half way. The longer you keep it in the oven the darker the roast.

After cooling down completely, grind and use as you would with regular coffee. 

Store in an airtight container in a cool, dry place.

Enjoy your cup of caffeine-free coffee with the added health benefits that regular coffee doesn't have!

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