Right – over the last few years I’ve made it my passion to remove any dandelion I see in the patch. I’ve seen a field not too far from us, heaving with them, and I know how much of a pain it is to get rid of them. Therefore, every spring will see me armed with fork and barrow, marching through the patch, pulling dandelion after dandelion – it’s war on a grand scale, and the enemy is relentless.
I daren’t compost them, so I probably bin at least four barrow loads of them every spring, then another barrow load come mid summer when they have their second burst. But it seemed such a waste. I dislike moving stuff from our land, as I know things like weeds tend to carry an awful lot of goodness, wrapped up in their spikes and stings and wafty leaves. So to search out a use for our dandelions. Earlier this year we tried the young leaves – a bit bitter for my taste, though I’ve heard cooking them down rids them of that. We’ve yet to try the young buds lightly fried in butter, but I also read that you can use the roots to make dandelion root coffee!
Today was that day. I’d just pruned another two plum trees, gradually working my way through the orchard work. I’d noticed the dandelions popping up after a rest of a month or so, and decided this was the moment to have a bash at home-made low-caffeine coffee.
Firstly I picked around 20 of the choicest roots. None of these dandelions were huge, so all the roots were between 8mm and 3mm in width. Then a darned good scrubbing with the potato brush, to get rid of the soil, and a top and tail.
On to a metal dish and placed in the oven at 200C for around 30 minutes, and the smell was lovely! Suz said it smelled like a coffee shop – I’ll take that as a positive 🙂 However, opening the oven door let a bit of smoke into the room, so I turned the heat down to 100C for another 30 minutes or so. In reality, this was an awful waste of electric for such a small amount, but it was an experiment.
Once the small pieces were brittle under a spoon, I removed them from the oven and ground them in a bowl, using the back of a spoon. Again, on a larger scale you could use a decent sized pestle and mortar, or a blender. The resulting pieces, I assume, would be fine to store for future use. Having no idea how much I needed to use for a cup of coffee, I poured the entire bowl of grinds into a single cup cafetiere, covered with boiling water, and left for a couple of minutes. Then it was a quick plunge and pour, and sniff. It smelled a bit like coffee, a bit like chicory coffee, and a bit odd, which I assume might be the dandelion bit. Adding milk, to about a 50% mix (yes, it seems the amount of root I had could have provided for two cups rather than the one I made), and a couple of sweeteners, made a drink I was more than happy to take away with me!
A lot of hassle, as are most things made and not pre-bought, but on a grander scale could well be worth the effort. Dandelion coffee cake? Hmmm…