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Dandelion coffee

Tisane made from dandelion root From Wikipedia, the free encyclopedia

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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.[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. Dandelion 'coffee' was later mentioned in a Harpers New Monthly Magazine story in 1886.[3] In 1919, dandelion root was noted as a source of cheap 'coffee'.[4] It has also been part of edible plant classes dating back at least to the 1970s.[5]

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Harvesting

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Roasted dandelion root, ready to be used to prepare dandelion coffee

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.[6]

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Preparation

The dandelion plant must be two years old before removing the root.[7][better source needed] 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.[8]

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Packaged dandelion root coffee

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.[9][10] In addition, very few high-quality clinical trials have been performed to investigate its effects.[11]

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.[12]

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Chemistry

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Perspective

Unroasted Taraxacum officinale (among other dandelion species) root contains:

Sesquiterpene lactones
Carotenoids
Coumarins
Flavonoids
Phenolic acids
Polysaccharides
Cyanogenic glycosides
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
Sterols
Other
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See also

References

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