Coffee from the roots of dandelion or, more correctly, a coffee drink from the roots of dandelion can be prepared all year round. From fresh, only dug out roots in spring, summer and autumn, or from pre-harvested and dried in winter. The process of making coffee from dandelion roots is very simple and this drink is not difficult to make even in unpretentious field conditions.
Making coffee from dandelion roots, coffee drink from dandelion roots, recipe and features of preparation in the field.
Dandelion (Taraxacum) is a genus of perennial herbaceous plants. The main medicinal part of the dandelion is its roots, which include up to 40% inulin, up to 20% protein substances, up to 15% sugar, organic acids, vitamins C, B2, P, iron, potassium, manganese, phosphoroterpene compounds, sterols, nicotinic acid, choline, wax, flavonoids, tannins. For medicinal purposes, dandelion roots are harvested in early spring or late autumn, since in summer the roots are depleted by flowering plants and are not of interest in the medicinal plan.
a dandelion with a root will not work, he or most of it will come off and remain in the ground, so you need to dig it up. To do this, we make a digging stick. Here is actually the extracted dandelion root, in the first photo just from the ground. The second is already slightly peeled. The roots of large dandelions are pencil-thick, the thicker the root, the more rich the coffee from the dandelion roots.
with a knife into pieces 1-1.5 cm long or smaller.
grass, it is not recommended to collect in the city and on the road.