Dandelion coffee (also dandelion tea) is a tisane 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, and it is thus commonly considered a coffee substitute.
History The usage of the dandelion plant dates back to the ancient Egyptians, Greeks and Romans. Additionally, for over a thousand years, Chinese traditional medicine has been known to incorporate the plant.
During the American Civil War, Confederate States Army soldiers would consume dandelion root coffee as an ersatz good.
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. In 1919, dandelion root was noted as a source of cheap 'coffee'."Much of the surpassing cheap brand coffee is made from dandelion root, according to Prof. William Trelease, of the department of botany at the University of Illinois." Jul 6, 1919 p. V13 Los Angeles Times It has also been part of edible plant classes dating back at least to the 1970s.Edible Wild Plants Class to Feature Dandelion Coffee Jun 16, 1977 p. CS8 Los Angeles Times
Harvesting
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.
Dandelion roots that are harvested in the spring have sweeter and less bitter notes, while fall-harvested roots are richer and more bitter.
Preparation The dandelion plant must be two years old before removing the root. After harvesting, the dandelion roots are dried, chopped, and roasted. The roots are sliced lengthwise and placed to dry for two weeks in a warm area. When ready, the dried roots are oven-roasted and stored away. To prepare a cup, one will steep about 1 teaspoon of the root in hot water for around 10 minutes. Alternatively, packaged dandelion root coffee can be purchased. People often enjoy their dandelion coffee with cream and sugar.
Health claims and uses Although popular in alternative health circles and in Chinese medicine and central-eastern European folk medicine, there is no empirical evidence that dandelion root or its extracts can treat any medical condition. In addition, very few high-quality clinical trials have been performed to investigate its effects.
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.
Chemistry Unroasted Taraxacum officinale (among other dandelion species) root contains:
Sesquiterpene lactones Taraxacin (a guaianolide) Phenylpropanoid glycosides: dihydroconiferin, syringin, and dihydrosyringin Taraxacoside(an acylated gamma-butyrolactone glycoside) Lactupircin
Carotenoids Lutein Violaxanthin
Coumarins Esculin Scopoletin
Flavonoids Apigenin-7-glucoside Luteolin-7-glucoside Isorhamnetin 3-glucoside Luteolin-7-diglucoside Quercetin-7-glucoside Quercetin Luteolin Rutin Chrysoeriol
Phenolic acids Caffeic acid Chlorogenic acid Chicoric acid (dicaffeoyltartaric acid) ρ-hydroxyphenylacetic acids
Polysaccharides Glucans mannans inulin (8)
Cyanogenic glycosides Prunasin
Sesquiterpene lactones (of the germacranolide type) 11β, 13-dihydrolactucin Ixerin D Ainslioside taraxinic acid β-glucopyranosyl Taraxinic acid Glucosyl ester 11-dihydrotaraxinic acid and 13-dihydrotaraxinic acid l'-glucoside Lactucopicrin Lactucin Cichorin
Eudesmanolides Tetrahydroridentin-B Taraxacolide-O-β-glucopyranoside Prunasin Dihydroconiferin Syringin Dihydrosyringin Taraxasterol ψ-taraxasterol Homo-taraxasterol Stigmatsterol
Triterpenes Cycloartenol α-amyrin β-amyrin Arnidiol Faradiol Lupeol Taraxol Taraxaserol and 3β-hydroxylup-18-ene-21-one
Sterols Taraxasterol ψ-taraxasterol Homo-taraxasterol β-sitosterol Stigmatsterol Campesterol
Other Lettucenin A Taraxalisin, a serine proteinase Amino acids Choline Mucilage Pectin
See also Chicory#History Camp Coffee
References