Dandelion 'coffee' (also dandelion tea) is a

tisane Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain t ...

made from the root of the

dandelion ''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...

plant. The roasted dandelion root pieces and the beverage have some resemblance to

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

in appearance and taste, and it is thus commonly considered a

coffee substitute Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain b ...

. Dandelion root is used for both medicinal and culinary purposes and is thought to be a detoxifying herb.

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 Traditional Chinese medicine (TCM) is an alternative medical practice drawn from traditional medicine in China. It has been described as "fraught with pseudoscience", with the majority of its treatments having no logical mechanism of action ...

has been known to incorporate the plant. Susanna Moodie explained how to prepare dandelion 'coffee' in her memoir of living in Canada, ''

Roughing it in the Bush ''Roughing It in the Bush'' (Full title: ''Roughing It in The Bush: or, Forest Life in Canada'') is an account of life as a Canadian settler by Susanna Moodie. Moodie immigrated to Upper Canada (soon to become Canada West), near modern-day Peterbo ...

'' (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. In 1919, dandelion root was noted as a source of cheap 'coffee'. It has also been part of edible plant classes dating back at least to the 1970s.

Harvesting

Harvesting dandelion roots requires differentiating 'true' dandelions (''

Taraxacum ''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...

'' spp.) from other yellow daisy-like flowers such as

catsear Cat's ear is the common name for several species of flowering plants: *''Hypochaeris'' species, especially ''Hypochaeris radicata'' * Some ''Calochortus ''Calochortus'' is a genus of flowering plants in the lily family. The group includes h ...

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.

Preparation

The dandelion plant must be two years old before removing the root. After harvesting, the dandelion roots are dried, chopped, and

roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...

. After harvesting, the dandelion 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. People often enjoy their dandelion coffee with cream and sugar. Packaged dandelion root coffee

Health claims and uses

Although popular in alternative health circles, there is no empirical evidence that dandelion root or its extracts can treat any medical condition. In addition, very few high-quality clinical trials have been performed the investigate its effects. 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.

Research

Dandelion root has been linked to a possible treatment for cancer. A 2016 study result's suggests that colon cancer cell's metabolic activity can be reduced with doses of dandelion root extract. Research points towards a potential decrease in colon tumors with a scheduled and consistent dose of dandelion root extract. In a November 30, 2017 interview, Caroline Hamm, the oncologist running the study, shared her concerns regarding premature internet hype about these studies. She specifically expressed alarm over individuals contacting her who wanted to abandon standard care.

Chemistry

Unroasted ''

Taraxacum officinale ''Taraxacum officinale'', the dandelion or common dandelion, is a flowering Herbaceous plant, herbaceous perennial plant of the Dandelion, dandelion genus in the family Asteraceae (syn. Compositae). The common dandelion is well known for its yell ...

'' (among other

species) root contains: ;

Sesquiterpene lactone Sesquiterpene lactones (SLs) are a class of sesquiterpenoids that contain a lactone ring. They are most often found in plants of the family Asteraceae (daisies, asters). Other plant families with SLs are Umbelliferae (celery, parsley, carrots) an ...

s * Taraxacin (a

guaianolide In organic chemistry, a guaianolide is a type of sesquiterpene lactone consisting of a gamma-lactone and either a cyclopentane or cyclopentene, both fused to a central cycloheptane or cycloheptene structure. There are two subclasses, structural ...

) * Phenylpropanoid

glycoside In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycoside ...

s: dihydroconiferin, syringin, and dihydrosyringin * Taraxacoside(a cylated gamma-butyrolactone

) * Lactupircin ;

Carotenoids Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, co ...

Lutein Lutein (;"Lutein"

Violaxanthin Violaxanthin is a xanthophyll pigment with an orange color found in a variety of plants. Violaxanthin is the product of the epoxidation of zeaxanthin where the oxygen atoms are from reactive oxygen species (ROS). Such ROS's arise when a plant ...

;

Coumarin Coumarin () or 2''H''-chromen-2-one is an aromatic organic chemical compound with formula . Its molecule can be described as a benzene molecule with two adjacent hydrogen atoms replaced by a lactone-like chain , forming a second six-membered h ...

s *

Esculin Aesculin, also called æsculin or esculin, is a coumarin glucoside that naturally occurs in the trees Horse-chestnut (tree), horse chestnut (''Aesculus hippocastanum''), California buckeye (''Aesculus californica''), prickly box (''Bursaria spinos ...

Scopoletin Scopoletin is a coumarin. It found in the root of plants in the genus ''Scopolia'' such as ''Scopolia carniolica'' and ''Scopolia japonica'', in chicory, in ''Artemisia scoparia'', in the roots and leaves of stinging nettle ('' Urtica dioica''), i ...

;

Flavonoids Flavonoids (or bioflavonoids; from the Latin word ''flavus'', meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. Chemically, flavonoids ...

* Apigenin-7-glucoside * Luteolin-7-glucoside *

Isorhamnetin 3-glucoside Isorhamnetin is an O-methylated flavonol, O-methylated flavonol, flavon-ol from the class of flavonoids. A common food source of this 3'-methoxylated derivative of quercetin and its glucoside conjugates are pungent yellow or red onions, in which i ...

* Luteolin-7-diglucoside * Quercetin-7-glucoside *

Quercetin Quercetin is a plant flavonol from the flavonoid group of polyphenols. It is found in many fruits, vegetables, leaves, seeds, and grains; capers, red onions, and kale are common foods containing appreciable amounts of it. It has a bitter flavor ...

Luteolin Luteolin is a flavone, a type of flavonoid, with a yellow crystalline appearance. Luteolin is the principal yellow dye compound that is obtained from the plant '' Reseda luteola'', which has been used as a source of the dye since at least the f ...

Rutin Rutin, also called rutoside, quercetin-3-O-rutinoside and sophorin, is the glycoside combining the flavonol quercetin and the disaccharide rutinose (α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranose). It is a flavonoid found in a wide variety of pl ...

Chrysoeriol Chrysoeriol is a flavone, chemically the 3'-methoxy derivative of luteolin. Related compounds Diosmetin is one of three possible regioisomer In chemistry, a structural isomer (or constitutional isomer in the IUPAC nomenclature) of a compo ...

;

Phenolic acid Phenolic acids or phenolcarboxylic acids are types of aromatic acid compounds. Included in that class are substances containing a phenolic ring and an organic carboxylic acid function (C6-C1 skeleton). Two important naturally occurring types of ph ...

s *

Caffeic acid Caffeic acid is an organic compound that is classified as a hydroxycinnamic acid. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is an intermediate in the biosynthesis of lignin, one ...

Chlorogenic acid Chlorogenic acid (CGA) is the ester of caffeic acid and (−)-quinic acid, functioning as an intermediate in lignin biosynthesis. The term "chlorogenic acids" refers to a related polyphenol family of esters, including hydroxycinnamic acids ( caf ...

* Chicoric acid (dicaffeoyltartaric acid) * ρ-hydroxyphenylacetic acids ; Polysaccharides * Glucans mannans *

inulin Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a m ...

(8) ;

Cyanogenic glycoside In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. ...

s *

Prunasin (''R'')-prunasin is a cyanogenic glycoside related to amygdalin. Chemically, it is the glucoside of (''R'')- mandelonitrile. Natural occurrences Prunasin is found in species in the genus ''Prunus'' such as '' Prunus japonica'' or '' P. maximow ...

;

s (of the

germacranolide Germacranolides are a group of natural chemical compounds classified as sesquiterpene lactone Sesquiterpene lactones (SLs) are a class of sesquiterpenoids that contain a lactone ring. They are most often found in plants of the family Asteraceae ...

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 Lactucopicrin (Intybin) is a bitter substance that has a sedative and analgesic effect, acting on the central nervous system. It is a sesquiterpene lactone, and is a component of lactucarium, derived from the plant '' Lactuca virosa'' (wild lettu ...

Lactucin Lactucin is a bitter substance that forms a white crystalline solid and belongs to the group of sesquiterpene lactones. It is found in some varieties of lettuce and is an ingredient of lactucarium. It has been shown to have analgesic and sedati ...

* Cichorin ; Eudesmanolides * Tetrahydroridentin-B * Taraxacolide-O-β-glucopyranoside *

* Dihydroconiferin * Syringin * Dihydrosyringin * Taraxasterol * ψ-taraxasterol * Homo-taraxasterol * Stigmatsterol ;

Triterpenes Triterpenes are a class of chemical compounds composed of three terpene units with the molecular formula C30H48; they may also be thought of as consisting of six isoprene units. Animals, plants and fungi all produce triterpenes, including squal ...

* Cycloartenol *

α-amyrin The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin (ursane skeleton), β-amyrin (oleanane skeleton) and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C ...

β-amyrin The amyrins are three closely related natural chemical compounds of the triterpene class. They are designated α-amyrin (ursane skeleton), β-amyrin (oleanane skeleton) and δ-amyrin. Each is a pentacyclic triterpenol with the chemical formula C ...

* Arnidiol * Faradiol *

Lupeol Lupeol is a pharmacologically active pentacyclic triterpenoid. It has several potential medicinal properties, like anticancer and anti-inflammatory activity. Natural occurrences Lupeol is found in a variety of plants, including mango, ''Acacia ...

* Taraxol * Taraxaserol and * 3β-hydroxylup-18-ene-21-one ; Sterols * Taraxasterol * ψ-taraxasterol * Homo-taraxasterol *

β-sitosterol β-sitosterol (beta-sitosterol) is one of several phytosterols (plant sterols) with chemical structures similar to that of cholesterol. It is a white, waxy powder with a characteristic odor, and is one of the components of the food additive E499 ...

* Stigmatsterol *

Campesterol Campesterol is a phytosterol whose chemical structure is similar to that of cholesterol, and is one of the ingredients for E number E499. Natural occurrences Many vegetables, fruits, nuts, and seeds contain campesterol, but in low concentrat ...

;Other * Lettucenin A * Taraxalisin, a serine proteinase *

Amino acid Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha a ...

s *

Choline Choline is an essential nutrient for humans and many other animals. Choline occurs as a cation that forms various salts (X− in the depicted formula is an undefined counteranion). Humans are capable of some ''de novo synthesis'' of choline but r ...

Mucilage Mucilage is a thick, gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion. The direction of their movement is always opposite to that of the secretion of m ...

* Pectin

References

{{Coffee, nocat=1 Coffee substitutes Herbal tea