Dandelion coffee

The usage of the dandelion plant dates back to the ancient Egyptians, Greeks and Romans.

[1] Susanna Moodie explained how to prepare dandelion 'coffee' in her memoir of living in Canada, Roughing it in the Bush[2] (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.

Large plants that are 3–4 years old, with taproots approximately 0.5 inch (13 mm) in diameter, are harvested for dandelion coffee.

[8] Although popular in alternative health circles, there is no empirical evidence that dandelion root or its extracts can treat any medical condition.

[9] Health risks associated with dandelion root are uncommon; however, directly consuming the plant by mouth could lead to stomach discomfort, heartburn, allergic reactions, or diarrhea.