Dandelions can be dug up at any time of the year, but those collected in autumn have the thickest roots because the dandelion is storing energy ready to see it through the winter months. The addition of one or two wood avens roots will add a clove like flavour to the coffee, which is enough for those put off by this drink in the past to consider giving it another go!
6 (or more) dandelion roots
2 wood avens (herb bennett) roots
Wash the dandelion and wood avens roots well under running water, then dry them on a windowsill in the sun for 4 hours.
Once dried, preheat the oven to 130C/270F/Gas ½. Set the dried wood avens roots aside.
Place the dandelion roots onto a baking tray, spacing them out well and ensuring that none are touching. Bake for a couple of hours until they turn light-brown, then set aside to cool completely.
Once cool, break the roots up into bite-sized chunks and store in an airtight container until needed.
To make the coffee, grind the chunks of dried dandelion and wood avens roots using a coffee grinder, then make up some coffee as you would with ground coffee beans.
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