How to make dandelion coffee

Its February and I just started using the dandelion coffee which is part of last year's bounty.  Two of the most useful and versatile plants in the garden are dandelions and nettles.  More about nettles in March when they start to grow and are one of the very first greens available.  But then so are dandelions.

dandelion roots drying

 You don't need to go planting fancy dandelions from seed companies, any old dandelions will do and there are most likely some in the garden already.  Let them grow where they will, in amongst other plants and vegetables is fine and if they take up a bit too much space, pick some leaves.  The young leaves are great in salads and you can force dandelions by placing a flower pot over the leaves, weighed down with a stone.  Then the leaves will be pale and even more tender.

Cook briefly (steaming works well) as a hot vegetable, or add them raw to a mixed salad.  Or juice them in combination with other greens and some carrots and celery.   Add apples to the juice if you like it sweeter.   You can use the ordinary green leaves in salad too all year, if you don't mind a slightly bitter taste. They add a dimension to salads as do other bitter leaves like land cress, rocket or mizuna greens.   They are really mineral rich and a nutrition boost, especially needed in spring.

We leave the flowers for pollinating insects and they are popular with many species of hover fly as well as nocturnal pollinators and bees.   They can be picked off just before the seeds disperse but allow a few to set seed for next year's crop.  Green Finches love the seed heads anyway. 

Then, when they get old and in the way of the next crop, we dig some up, leaving any that can stay to sprout again.    The roots are laid out to dry for a few days until hard, then roasted in a low oven.  Grind them up and you have dandelion coffee.  Half a dessert  spoon full is enough to brew a cup of coffee, done just like you would with coffee grounds and it is surprisingly tasty.

dandelion coffee - very tasty and not bitter at all