Quick answer
Dandelion root coffee is a naturally caffeine-free coffee alternative made from roasted dandelion roots. Dig the roots in October or November, scrub and chop them, dry them in a low oven, then roast at 180°C until dark brown. Grind and simmer one tablespoon in 300ml of water for 10–15 minutes for a rich, earthy brew with notes of cocoa and caramel.
In spring, I pick dandelions for their flowers. In autumn, I go back for their roots. There is a particular kind of afternoon in late October, when the light is low and gold and the air smells of leaves, when I take a fork out to the dandelion bed and start digging. Each long, pale taproot comes up like buried treasure, and by the evening the whole kitchen smells like a small coffee roastery.
This is the quieter half of the dandelion year. The flowers have long gone to seed, the bees have moved on, and the plant has spent the summer storing everything it has in that deep root. Roasting it turns that stored goodness into a warming, dark brew to wrap your hands around on cold mornings, with no caffeine and no airmiles, just something you grew yourself.
Why autumn is root season
A dandelion's taproot can reach 30cm or more, and through the summer the plant fills it with energy for the winter ahead, including inulin, a natural type of fibre. By autumn the roots are at their plumpest and slightly sweeter than in spring, which is exactly what you want for roasting. Older plants, at least two years old, give the thickest roots.
🍂 My “lift some, leave some” rule
I only lift roots from about half my plants each autumn. Any little piece left in the soil usually regrows, and the plants I leave will flower next April, ready for the first hungry bumblebees and another batch of spring syrup.
Roasted dandelion root coffee recipe
🌱 Ingredients
- 6–8 large dandelion roots, about 250 g once scrubbed
To serve (per cup)
- 1 heaped tablespoon ground roasted dandelion root
- 300 ml water
- Milk or oat milk, to taste
- Optional: a cinnamon stick, or a spoonful of honey, maple syrup or homemade dandelion syrup (our spring recipe is coming in April)
You will also need a garden fork, a stiff brush, a baking tray, a coffee or spice grinder and an airtight jar.
Method
-
1Dig on a dry autumn day
Loosen the soil deeply around each plant with a garden fork, then ease the whole taproot out. Pick plants at least two years old, from clean, unsprayed ground. -
2Scrub, don't peel
Cut off the leaves and wash the roots well, scrubbing away all the soil with a stiff brush. Leave the skin on; it adds colour and flavour. Trim off the thin hair roots. -
3Chop small
Cut the roots into even 1cm pieces, or pulse them briefly in a food processor. Even pieces roast evenly. -
4Dry low and slow
Spread the pieces in a single layer on a baking tray and dry in the oven at 100°C for 1–2 hours, until they feel dry and leathery. A dehydrator works well too. -
5Roast until dark
Turn the oven up to 180°C and roast for 15–30 minutes, stirring every 5 minutes, until the pieces are a deep coffee-bean brown and the kitchen smells of coffee and cocoa. Watch closely at the end, as they can burn quickly. -
6Cool, store and grind
Leave to cool completely, then store the roasted pieces in an airtight jar. Grind a small amount coarsely in a coffee or spice grinder whenever you want a cup. -
7Brew
Simmer 1 heaped tablespoon of ground root in 300ml water for 10–15 minutes, then strain into a mug. Add milk and a little sweetness to taste.
💡 How to tell when it is roasted
A perfectly roasted piece snaps cleanly, is dark brown all the way through and smells rich and chocolatey. If it smells sharp or smoky, it has gone too far, so take the tray out a little earlier next time.
Four ways to enjoy it
Brew strong, then top with frothy warm oat milk and a pinch of cinnamon.
Simmer with a cinnamon stick, two cardamom pods and a strip of orange peel.
Stir in a teaspoon of cocoa and a little sugar for a cosy evening treat.
Blend with roasted chicory root for a deeper, more coffee-like flavour.
Dandelion root coffee vs regular coffee
| Dandelion root coffee | Regular coffee | |
|---|---|---|
| Caffeine | None | Around 80–100 mg per mug |
| Flavour | Earthy, toasty, cocoa and caramel | Bitter, roasted, acidic |
| Best time to drink | Any time, including evenings | Mornings |
| Grown in the UK | Yes, in your own garden | No |
| How to brew | Simmer for 10–15 minutes | Filter, cafetière or espresso |
Grow your own
Dandelion – Wildlife-Friendly Cottage Garden Perennial
A hardy, UK-grown plant that gives you flowers for spring syrup, leaves for salads and roots for autumn coffee. Plant now in a deep pot or raised bed and you will have your own clean, unsprayed harvest.
Shop Dandelion plantsHow to grow dandelions for their roots
The secret to long, clean, easy-to-lift roots is loose soil. I grow my root dandelions in a deep pot and an old potato-growing bag filled with a mix of compost and sharp sand. At harvest time I simply tip them out: no digging up the lawn, no snapped roots, and the soil is easy to wash off. A raised bed or any stone-free corner of the vegetable plot works just as well.
Plant our Dandelion plants in spring or autumn in sun or partial shade, keep them watered until established, then leave them to grow for at least a full year before lifting. Remove most of the flowers in their second summer if you want the plant to put all its energy into the root, but do leave some for the bees.
For a traditional half-and-half blend, grow a few Chicory plants alongside. Chicory roots are roasted in exactly the same way, and its sky-blue summer flowers are a beautiful bonus.
🔍 Make sure it's a dandelion
True dandelions have a single flower on each smooth, hollow, unbranched stem that oozes white milky sap, and leaves that grow in a rosette from the base. Look-alikes such as cat's-ear and hawkbit have branched or hairy stems. Growing your own takes the guesswork out.
More autumn recipes
- Rosehip & Orange Syrup from the autumn hedgerow
- Sage & Apple Stuffing for cosy autumn roasts
- DIY Herb-Infused Household Cleaner to use up autumn trimmings
Dandelion root coffee FAQs
What does dandelion root coffee taste like?
Roasted dandelion root coffee tastes earthy, toasty and slightly bitter, with notes of cocoa and caramel. It has the dark colour and roasted aroma of coffee but a softer, rounder flavour, and it is lovely with milk.
Does dandelion root coffee contain caffeine?
No. Dandelion root coffee is naturally caffeine-free, which makes it a popular evening alternative to coffee or a way to cut down on caffeine.
When is the best time to harvest dandelion roots?
Harvest dandelion roots in autumn, from October to November, when the plant has stored energy in its taproot and the roots are plump and slightly sweeter. Choose plants that are at least two years old. Early spring, before flowering, is the second-best time.
How do you roast dandelion root?
Scrub the roots, chop them into 1cm pieces, dry them in a low oven at 100°C for 1–2 hours, then roast at 180°C for 15–30 minutes, stirring often, until they are dark brown and smell like coffee and cocoa.
How long does roasted dandelion root keep?
Roasted dandelion root pieces keep for up to six months in an airtight jar in a cool, dark cupboard. Grind small batches as you need them, as ground root loses its flavour more quickly.
Is dandelion root coffee the same as chicory coffee?
No, they are made from two different plants, although both belong to the daisy family and are roasted in exactly the same way. Chicory root tastes a little more bitter and coffee-like; many people enjoy a half-and-half blend of the two.
Can you grow dandelions for their roots?
Yes. Dandelions grow easily in sun or partial shade. For long, straight, easy-to-lift roots, grow them in a deep pot, raised bed or loose, stone-free soil, and lift some each autumn.
Does digging up a dandelion root kill the plant?
Lifting the whole root removes the plant, but any small piece of root left in the ground will usually regrow. Many growers lift some roots each autumn and leave other plants to flower for the bees in spring.
Important information
Only use correctly identified dandelions (Taraxacum officinale) from clean, unsprayed ground away from roads and dog-walking areas. Avoid if you are allergic to plants in the daisy family or have gallbladder problems. Seek qualified advice before drinking dandelion root regularly if you are pregnant, breastfeeding or taking medication, particularly diuretics or lithium.