It is a well-known perennial herbaceous plant.
Its roots contain sugar, minerals, organic acids, fats, inulin, rubber, and vitamin C.
The leaves are also rich in vitamins C, B2, carotene, carotenoids, triterpene alcohols, and other substances.
The roots are dug in late fall when the leaves begin to develop.
The dried roots must be without the root collar, brown or dark brown, 10 to 15 cm long and 0.3 to 1.5 cm in diameter.
Dandelion preparations accelerate the excretion of bile, activate the liver and pancreatic enzymes’ activity, increase the production of bile in the liver, used for constipation, insomnia, hemorrhoid burns, etc.
How to make dandelion coffee
Made from dandelion roots. The most valuable excavations in spring and autumn.
Coffee is best made from thicker dandelion roots. They are the most nutritious, rich in vitamin C and B, minerals, carotene, rich in starch-like substances inulin, sugar, low in bitter substances.
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The dandelion roots are treated in two ways.
The first way. The excavated roots are not shaved but washed clean, crushed, and dried in the oven. When completely dry, they are roasted to a dark brown color and immediately ground in a coffee grinder, as they will become strapped after a few days.
The second way. The prepared roots are boiled, dried, and only then roasted in the oven.
Thus, very finely ground root powder dissolves in water.
Take some water and two parts milk, boil dandelion and sugar to taste.
You can pour 1-2 teaspoons of dandelion powder into the water, boil it and bleach it with milk or cream.
You will need:
- 200 dandelion flower heads,
- 1 liter of water,
- 1 lemon,
- 1 kg of sugar.
Collect the flowers early on a sunny morning until they are full of fragrant aromas. Rinse well, cut the peeled lemon and cook on low heat for about an hour in 1 liter of water. Strain through cheesecloth, add sugar, and cook again for 1-1.5 hours.
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